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Casserole dish filled with vegan stuffing with cranberries

Vegan Stuffing Recipe with Cranberries

  • Author: Rachel Steenland
  • Total Time: 50 minutes
  • Yield: 8 servings, as a side 1x


Try our vegan stuffing recipe, with crunchy bread, juicy cranberries, and wholesome herbs. It’s the perfect plant-based side for your Holiday meal!




To serve:

  • Fresh herbs, such as parsley, rosemary, sage and thyme, finely chopped


  1. Preheat oven to 375F/190C and have a large casserole dish handy.
  2. Heat a large pot over medium heat. Add olive oil or non-dairy butter, garlic, celery, carrot, onion, butternut squash, Herbs de Provence, salt and pepper. Sauté until vegetables are soft, then add vegetable broth, stir well.
  3. Next, add the bread pieces, dried cranberries and toasted walnuts into the pot of broth and veggies. Stir well to combine. Taste and adjust seasoning as needed.
  4. Tip the stuffing into a large casserole dish and spread out evenly. Ensure some bread pieces are “peeking” out, as this will expose the bread to the heat and make sure they go crunchy. Sprinkle with panko bread crumbs (for added crunch), and dot with non-dairy butter.
  5. Bake stuffing for 30 minutes or until golden brown. Remove from oven, sprinkle with fresh herbs and serve while warm.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Keywords: vegan stuffing recipe, stuffing recipe bread, stuffing with cranberries