Simplistic holidays with a traditional sage and onion & apple raisin stuffing
Who knew that an easy one-pot vegan stuffing recipe could bring back such warm holiday memories?
As a child, stuffing was one of my favorite dishes for our holiday dinners. Yet, as someone who didn’t enjoy traditional gizzard stuffing, I was always so excited when my mom made a sweet and savory apple raisin version — without the gizzards.
Holidays bring back such nostalgia.
But, I remember when I first started eating more plant-based, holidays soon became a challenge. I had no idea how to recreate those cherished stuffing flavors without traditional ingredients. I thought I’d never be able to enjoy stuffing again. After all, what’s stuffing without turkey, right?
But as I dove deeper into the world of plant-based, I discovered a whole new realm of possibilities. There is an endless amount of creativity and versatility in vegan cooking.
Not only could I recreate these comforting holiday classics, but I could also make them healthier and just as delicious — without any need for turkey!
Today, I’m excited to share with you not just one, but two incredible variations of vegan stuffing that are close to my heart — Sage and Onion, and Apple Raisin.
Whether you’re a seasoned vegan or just looking to bring a new twist to your table, these recipes are flavorful and delicious. Both are simple and easy one pot recipes, and perfect for a holiday feast.
In the kitchen tips
- Use day-old bread as it absorbs flavors better without becoming too mushy.
- If the stuffing feels too dry after adding broth, cover it and let it sit for a few minutes. The bread will absorb the moisture evenly.
- Add a splash of white wine to the onions and celery while sautéing for an extra depth of flavor.
- For a crispier top, brush the top of the stuffing with a little vegan butter before the final uncovered baking.
Pairing suggestions for vegan stuffing
- Vegan mashed potatoes: Creamy and buttery, these mashed potatoes are the perfect comfort food to accompany your stuffing.
- Rich vegan gravy: A savory, thick gravy made can be drizzled over both the stuffing and mashed potatoes for added flavor.
- Vegan lentil loaf: Packed with protein and hearty flavors, a lentil loaf is a fantastic meat-free alternative that complements the textures and tastes of the stuffing.
- Dairy-free mac and cheese: A creamy, comforting mac and cheese made with plant-based sauce pairs beautifully with the savory stuffing.
FAQ
Yes, just use your favorite gluten-free bread instead of regular bread.
It can be refrigerated for up to 3–4 days or frozen for up to 2 months.
Absolutely! Try sauteed mushrooms or different herbs.
Yes, simply omit the nuts or replace them with seeds for a similar crunch.
My favorite way to pair this is with lentil loaf, mashed potatoes and gravy, and mac and cheese. And of course, what goes better with all of these than a pumpkin pie with graham cracker crust.
If you guys make one of these, let me know by tagging a photo at #BYWJ on Instagram. I’d love to see it!
1. Vegan Sage & Onion Stuffing
📖 Recipe
Easy One Pot Vegan Stuffing
Ingredients
- 1 large loaf of day-old bread cut into 1-inch cubes, about 5 cups or unseasoned premade cubes.
- 2-3 tablespoons olive oil, OR melted vegan butter
- 1 large onion, finely chopped
- 2-3 celery ribs, diced
- 1 teaspoon dried sage, OR 1 tablespoon fresh, chopped
- 2 teaspoons dried thyme, OR 1 tablespoon fresh, chopped
- 2-3 cups vegan vegetable broth, Start with 2 and go from there.
- ½ teaspoon salt, Start with ½ teaspoon and taste from there.
- 15 turns pepper
- ¼ cup fresh parsley, chopped for garnish, optional
- ½ cup chopped walnuts, OR pecans for added crunch, optional
Instructions
- Preheat oven to 350°F.
- Spread your bread cubes in a large oven-safe skillet (cast iron preferred).
- Toast in the oven for 10–15 minutes until dry and golden, stirring halfway through.
- Remove from the oven and set aside.
- In the same skillet, heat olive oil or vegan butter over medium heat. Sauté the onion and celery until softened, about 5 minutes.
- Add the sage and thyme to the skillet, seasoning with salt and pepper. Gently stir to combine.
- Return the toasted bread cubes to the skillet and gently stir to mix them with the seasoned vegetables.
- If using nuts, gently fold them into the mixture at this point.
- Gradually pour in the vegetable broth, adding just enough to moisten the bread cubes without making them soggy.
- Cover the skillet with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 15–20 minutes, until the top of the stuffing is golden brown and crisp.
- Garnish with fresh parsley before serving, if desired.
Video
Notes
- Remember that the handle of a cast iron skillet will be very hot when transferring from stovetop to oven and vice versa. Always use oven mitts.
- For extra flavor, toast the nuts before adding them to the stuffing. Toasting them in a dry skillet or the oven until they’re fragrant and slightly browned, adds a deeper flavor profile to your dish.
2. Vegan Apple Raisin Stuffing
📖 Recipe
Vegan Apple Raisin Stuffing
Ingredients
- 1 large loaf of day-old bread, such as whole wheat or sourdough, cut into 1-inch cubes (about 5 cups) or unseasoned premade
- 3 tablespoons olive oil, OR melted vegan butter
- 1 large onion, finely chopped
- 2-3 celery ribs, diced
- 1 apple, cored and diced (Granny Smith or Honeycrisp recommended)
- ¾-1 cup raisins, Depending on preference
- 1 teaspoon dried sage, or 1 tablespoon fresh, chopped
- 2 teaspoons dried thyme, or 1 tablespoon fresh, chopped
- 2-3 cups vegan vegetable broth, start with 2 and go from there
- ½ teaspoon salt, taste from here
- 15 turns pepper
- ½ cup pecans, chopped, OR walnuts, optional
- ¼ cup fresh parsley, chopped for garnish, optional
- maple syrup drizzle, optional
Instructions
- Preheat the oven to 350°F.
- Spread the bread cubes in a large oven-safe skillet (cast iron preferred).
- Toast in the oven for 10–15 minutes until dry and golden, stirring halfway through.
- Remove from the oven and set aside.
- In the same cast iron skillet or Dutch oven, heat the oil or vegan butter over medium heat. Sauté the onion and celery until softened, about 5 minutes.
- Add the diced apples and raisins, cooking until the apples are just tender, about 2 minutes.
- Stir in the sage, thyme, salt, and pepper. Return the toasted bread cubes to the skillet and gently mix in.
- If using nuts, gently fold them into the mixture at this point.
- Gradually pour in the vegetable broth, making sure the bread is moistened but not soggy.
- Bake in the skillet, covered with foil, for 25 minutes. Uncover and bake for another 15–20 minutes until the top is golden.
- Garnish with fresh parsley before serving.
Notes
- Whole wheat bread: Provides more fiber and nutrients compared to white bread.
- Olive oil: A healthy fat source, olive oil is beneficial for heart health.
- Celery and onions: Anti-inflammatory properties.
- Apples and raisins: Offer natural sweetness and are good sources of vitamins and antioxidants.
- Herbs: Sage and thyme are not only flavorful but also have antibacterial and anti-inflammatory properties.
- Nuts: If included, they add healthy fats and proteins, making the stuffing more filling.
Creating a memorable holiday feast doesn’t have to be complex or time-consuming.
These stuffing variations are easy to prepare and great additions to your collection of quick vegan stuffing ideas, making your holiday meals both delightful and stress-free
With these easy one-pot vegan stuffing recipes — Sage and Onion,’ and Apple Raisin — you’re all set to impress your guests with minimal effort. These bring nostalgic flavors to your table and align with a healthy, plant-based lifestyle.
Whether it’s a festive holiday gathering or preparing a cozy meal, these one pot stuffing recipes offer an easy way to recreate your favorite comfort foods.
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