This Vegan Stuffing with Mushrooms, Sage, and Cranberries is the ultimate plant-based side dish for your holiday table. Packed with earthy mushrooms, tart cranberries, and fragrant sage, this stuffing has a perfect balance of savory and sweet flavors.
Made with crusty bread and a medley of vegetables, this stuffing is moist, flavorful, and ideal for Thanksgiving, Christmas, or any festive gathering. It’s entirely vegan, yet satisfying enough to please every guest at the table.
Why You’ll Love This Recipe
- Rich and Flavorful: Earthy mushrooms, sweet cranberries, and aromatic sage create a perfectly balanced dish.
- Classic Comfort Food: A traditional holiday side with a plant-based twist.
- Make-Ahead Friendly: Assemble in advance and bake when ready to serve.
- Customizable: Add your favorite vegetables, nuts, or spices to suit your taste.
Ingredients
For the Stuffing:
- 8 cups day-old bread, cubed (sourdough, baguette, or ciabatta works best)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 cups mushrooms, diced (button, cremini, or a mix)
- 1/2 cup dried cranberries
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Liquid:
- 2 1/2 cups vegetable broth
- 1/4 cup plant-based butter, melted (or olive oil)
Ingredient Breakdown
Bread
Day-old bread works best as it absorbs the broth without becoming soggy. The crustier, the better!
Mushrooms
Provide a hearty, umami flavor that enhances the stuffing.
Cranberries
Add a touch of sweetness and a festive pop of color.
Sage and Thyme
Classic herbs that give the stuffing its warm, holiday-inspired aroma.
Instructions
Step 1: Prep the Bread
- Preheat your oven to 350°F (175°C).
- Spread the bread cubes on a baking sheet and toast in the oven for 10-12 minutes, or until slightly crisp. Set aside to cool.
Step 2: Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add the onion, garlic, and celery. Sauté for 3-4 minutes until softened.
- Add the mushrooms, thyme, sage, salt, and pepper. Cook for another 5-7 minutes until the mushrooms release their moisture and are tender.
Step 3: Combine Ingredients
- In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and dried cranberries.
- Pour in the vegetable broth and melted plant-based butter, tossing gently until the bread is evenly coated but not mushy.
Step 4: Bake the Stuffing
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly and press down slightly.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, or until the top is golden and crisp.
Step 5: Serve
- Garnish with fresh parsley or extra sage leaves, if desired. Serve warm.
Picture Gallery
Tips and Variations
- Add a Crunchy Top: Sprinkle chopped pecans or walnuts over the stuffing before baking for added texture.
- Make It Gluten-Free: Use gluten-free bread and ensure the broth is gluten-free.
- Spice It Up: Add a pinch of cayenne or red chili flakes for a little heat.
- Add Protein: Toss in cooked chestnuts, lentils, or vegan sausage crumbles for a heartier dish.
- Storage Tip: Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutritional Information (Per Serving – 1 of 8)
- Calories: 200
- Protein: 6g
- Carbohydrates: 30g
- Fat: 7g
- Fiber: 4g
- Iron: 10% of the daily value
- Vitamin A: 5% of the daily value
This stuffing is a healthy yet indulgent holiday side dish that pairs beautifully with all your festive favorites.
Conclusion
This Vegan Stuffing with Mushrooms, Sage, and Cranberries is a must-have on your holiday menu. With its rich flavors, tender texture, and crispy top, it’s guaranteed to become a family favorite. Serve it alongside mashed potatoes, roasted vegetables, and vegan gravy for a festive feast to remember.
Have you tried this recipe? Share your thoughts and any creative twists in the comments below! Don’t forget to share your stuffing photos on social media and tag us—we’d love to see your holiday spreads.
Frequently Asked Questions
1. Can I make this stuffing ahead of time?
Yes! Assemble the stuffing and refrigerate it (unbaked) for up to 24 hours. Bake just before serving.
2. How do I prevent the stuffing from becoming soggy?
Toast the bread well, and add the broth gradually to avoid over-soaking.
3. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries will add a tart flavor, so you may want to reduce the broth slightly to avoid excess moisture.
4. What pairs well with this stuffing?
Serve it with vegan mashed potatoes, mushroom gravy, roasted Brussels sprouts, or a lentil loaf for a complete meal.
5. Can I use other herbs?
Absolutely! Rosemary, parsley, or marjoram make great additions or substitutes for sage and thyme.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.