Vegan Apple Sage Stuffing
This stuffing is the kind of side dish that earns its own dedicated spot on the table — not just a supporting role. Vegan butter sautéed with onion, celery, and fresh garlic builds a deeply savory base, while diced apple adds a subtle sweetness that plays beautifully against the earthy punch of fresh sage, thyme, and rosemary. Toasting the bread cubes first is the move that keeps everything from turning to mush, giving you that irresistible contrast of a crispy golden top and a tender, herb-scented interior. Vegetable broth ties it all together, soaking into every cube so the flavor goes all the way through. Traditional stuffing recipes often rely on butter and chicken stock, but this version proves you don't need either to get that rich, comforting depth. It makes 8 servings, so it's built for a crowd — and honestly, it disappears fast enough that you'll wish you'd doubled it.
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Learn more →Ingredients
8 servings
- 1 loaf (about 16 oz) vegan bread, cut into ¾-inch cubes (about 10 cups)
- 4 tbsp vegan butter
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 2 medium apples (such as honeycrisp or granny smith), peeled, cored, and diced
- 4 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 2 to 2 ½ cups vegetable broth
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 15–18 minutes, tossing once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
- 2
Melt the vegan butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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