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Traditional Vegan Stuffing

This Traditional Vegan Stuffing will be the centerpiece of your Holiday table! It's crispy on top, warm and cozy on the inside, and studded with apples, cranberries and walnuts!
Course: Side Dish
Cuisine: American
Keyword: Holidays, Thanksgiving
Servings: 10 people
Author: Sarah


  • 1 large loaf of day old bakery bread (just over 1 pound in weight—mine was 17 ounces)
  • 1 Tablespoon olive oil
  • 1 large onion diced
  • 4 stalks celery chopped
  • 4 cloves garlic minced
  • 1 granny smith apple
  • 1/2 cup fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons poultry seasoning
  • 3/4 cup walnuts
  • 1/2 cup dried cranberries
  • 2 cups vegan mushroom soup (I like Imagine Foods)
  • 2 cups water


  • Preheat the oven to 350º.
  • Cut the bread into 1 inch cubes. Spread onto a parchment lined baking sheet and bake for 15 minutes.
  • While the bread is toasting, add the olive oil to a large pot over medium heat.
  • Add the onion and celery and begin to sauté.
  • Add the garlic and mix well.
  • Add the apple and parsley, stirring well after each addition, and give the apples a minute to cook.
  • Add the salt, pepper, and poultry seasoning and stir again.
  • Add the walnuts and cranberries, and stir again.
  • Add the toasted bread cubes to the pot. Pour the mushroom soup and water over the mixture. It will seem like a lot of liquid. Continue to stir over medium heat until the liquid is absorbed, and the bread has incorporated with the rest of the ingredients.
  • Transfer the entire mixture into a rectangular baking dish (about 8 x 12"). Cover tightly with foil. Bake for 15 minutes covered. Then remove the foil and continue to bake for another 15 minutes, or until top is slightly crispy and golden brown. *see notes
  • Serve and enjoy!


*Stuffing is a perfect dish for a day of holiday baking.  It's very flexible with it's baking temperature.  350º is great, but it can safely cook at 400° if you have another dish in the oven—just keep an eye on it!