Irresistible Vegan Stuffing with Cranberries Thanksgiving in 5 Steps

Name: Irresistible Vegan Stuffing with Cranberries Thanksgiving in 5 Steps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups cubed bread; 1 cup vegetable broth; 1/2 cup dried cranberries; 1/2 cup chopped celery; 1/2 cup chopped onion; 2 tbsp olive oil; 1 tsp dried sage; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: December 8, 2025

Vegan stuffing with cranberries Thanksgiving

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Oh, Thanksgiving—the one day a year when we all agree that stuffing should count as its own food group! But here’s the thing: traditional stuffing often leaves our vegan friends staring sadly at an empty plate. That’s where my vegan stuffing with cranberries swoops in to save the day. It’s got all the cozy, herby goodness you crave, with pops of sweet-tart cranberries that make it feel extra festive. And the best part? It’s so easy to whip up, you’ll have time to sneak an extra slice of pie before dinner. Trust me, this dish is about to become your new Thanksgiving tradition—vegan or not!

Why You’ll Love This Vegan Stuffing with Cranberries Thanksgiving

Let me count the ways this stuffing will steal the show at your holiday table:

Bursts of flavor – The sweet-tart cranberries play so nicely with the savory herbs, you won’t miss the butter or chicken stock one bit.
Easiest side dish ever – Sauté, mix, bake. Done. Even my cousin who burns toast can handle this one.
Everyone can dig in – Vegan, vegetarian, or just stuffing-obsessed? This dish welcomes all to the feast.
Crispy edges, soft center – That perfect texture contrast? Oh yes, we achieve it without a single egg.

Honestly, the hardest part will be saving leftovers (but good luck with that).

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Ingredients for Vegan Stuffing with Cranberries Thanksgiving

Here’s what you’ll need to make this holiday magic happen:

4 cups cubed bread – Day-old works best! I use a rustic sourdough, but any hearty loaf will do.
1 cup vegetable broth – The good stuff, not that sad salty water. It’s our flavor powerhouse.
½ cup dried cranberries – Look for the plump, juicy ones—they’re like little flavor bombs.
½ cup chopped celery – About 2 stalks, diced small so it blends right in.
½ cup chopped onion – Yellow or white, whatever’s crying on your cutting board already.
2 tbsp olive oil – For that golden sauté action.
1 tsp each dried sage & thyme – The dynamic duo of stuffing seasonings.
Salt & pepper – To taste (I’m generous with both).

Optional but awesome: Toss in ¼ cup chopped walnuts for crunch, or swap half the cranberries for diced apples if you’re feeling wild!

How to Make Vegan Stuffing with Cranberries Thanksgiving

Okay, let’s get this holiday showstopper into the oven! I promise it’s easier than convincing Uncle Bob to talk about anything other than politics at the dinner table.

Step 1: Fire up that oven to 350°F. No peeking yet—we’ve got prep work to do!

Step 2: Grab your favorite skillet (mine’s the slightly burnt one that’s seen better days) and heat the olive oil over medium. Toss in those chopped onions and celery with a pinch of salt. You’ll know they’re ready when the onions turn translucent and your kitchen smells like Thanksgiving already—about 5 minutes should do it.

Step 3: Dump your bread cubes into the biggest mixing bowl you’ve got. Sprinkle the sage, thyme, salt, and pepper right over the top—I like to rub the dried herbs between my fingers first to wake up their flavor. Now add those gorgeous cranberries and the sautéed veggies. Mix it all up with your hands—it’s therapeutic, trust me!

Step 4: Slowly pour in the vegetable broth while gently tossing. You want every bread cube to get a little love, but don’t go crazy—we’re making stuffing, not bread pudding!

Step 5: Transfer everything to a greased baking dish (I use a 9×13 but anything similar works). Pop it in the oven for about 25 minutes. You’ll know it’s done when the top is golden and crisp, but the center still gives a little when pressed. That perfect texture contrast is what dreams are made of!

Pro tip: If the top isn’t as crispy as you’d like, broil for just 1-2 minutes at the end—but watch it like a hawk! Nothing ruins Thanksgiving faster than burnt stuffing.

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Tips for Perfect Vegan Stuffing with Cranberries Thanksgiving

Listen, I’ve made this stuffing more times than I can count (and eaten even more of it), so here are my hard-won secrets:

Stale bread is your friend – Leave cubes out overnight or toast lightly for better texture that won’t turn mushy.
Broth control – Start with ¾ cup and add more if needed. The bread should be moist but not swimming!
Taste as you go – Before baking, sneak a bite and adjust seasonings. I always add extra thyme.
Let it rest – 5 minutes out of the oven helps flavors settle and makes serving cleaner.

Follow these, and you’ll have stuffing even the turkey would envy!

Variations for Vegan Stuffing with Cranberries Thanksgiving

Listen, rules were made to be broken—especially with stuffing! Here are my favorite ways to mix things up:

Fruit swaps – Diced apples or pears work beautifully instead of cranberries. Just add a squeeze of lemon to keep them bright.
Bread options – Gluten-free? Use your favorite GF loaf. Cornbread makes it extra cozy!
Herb twists – Rosemary adds woodsy depth, or try a pinch of smoked paprika for warmth.
Crunch factor – Pecans or pumpkin seeds give that perfect textural contrast.

The beauty? It’s still the same easy, crowd-pleasing dish—just with your personal stamp!

Serving Suggestions for Vegan Stuffing with Cranberries Thanksgiving

This stuffing practically begs to be the star of your holiday plate! I love pairing it with garlic mashed potatoes (extra gravy, please) and roasted Brussels sprouts for that perfect sweet-savory balance. But honestly? It steals the show next to anything—try it with maple-glazed carrots or even piled onto leftover sandwich bread the next day. My brother once ate it cold straight from the fridge at midnight, and I won’t judge if you do too!

Storing and Reheating Vegan Stuffing with Cranberries Thanksgiving

Okay, let’s talk leftovers—because let’s be real, you’ll have some (maybe). Fridge storage: Tuck it in an airtight container for up to 4 days. Freezer hack: Portion into freezer bags for up to 3 months—perfect for emergency holiday cravings! Reheating? My trick: splash a tablespoon of broth over the top, then warm at 350°F covered with foil for 15 minutes. Want crispy edges? Remove the foil for the last 5 minutes. Microwaving works in a pinch, but the oven keeps that perfect texture we worked so hard for!

Nutritional Information for Vegan Stuffing with Cranberries Thanksgiving

Now, I’m no nutritionist (just a stuffing enthusiast!), but here’s the scoop per serving (about 1 cup): roughly 180 calories, 5g fat (the good kind from olive oil!), 30g carbs (hello, bread and cranberry goodness), and 4g protein. Remember—these are estimates and might shift based on your bread choice or if you go wild with extra cranberries (no judgment here!). The best part? Zero cholesterol and completely plant-powered. Now that’s something to be thankful for!

Frequently Asked Questions About Vegan Stuffing with Cranberries Thanksgiving

Alright, let’s tackle those burning questions I get every year when I serve this stuffing (usually between bites—people can’t wait to ask!):

Can I make this vegan stuffing ahead of time?
Absolutely! Assemble everything (yes, even with the broth) the night before, cover tightly, and refrigerate. Just add 5-10 minutes to the bake time since it’ll be cold. The cranberries might bleed a little color—call it holiday tie-dye!

How do I keep it from drying out?
Two tricks: 1) Don’t skimp on the broth when mixing, and 2) Tent with foil if baking longer than 25 minutes. Leftovers? A splash of broth before reheating brings it right back to life.

Can I use fresh cranberries instead of dried?
You brave soul! Fresh cranberries are tart—toss them with 1 tbsp maple syrup first. Or do half fresh, half dried for balance. Just chop the fresh ones so they distribute evenly.

What if my stuffing turns out too wet?
No panic! Spread it on a baking sheet and pop back in the oven for 5-10 minutes. Crisis averted—now it’s “dressing” instead of stuffing. Fancy!

Will meat-eaters even like this?
Every. Single. Time. I’ve had staunch carnivores go back for thirds. The secret? That crispy top and the cranberries’ pop of sweetness. Just don’t tell them it’s vegan until after they rave about it!

Share Your Vegan Stuffing with Cranberries Thanksgiving Experience

Did you make this stuffing? I’d love to hear how it turned out! Drop a comment below—tell me about your crispy edges, your cranberry ratio, or that one relative who swore they’d never eat vegan food… until they tried this. Your stories make my kitchen feel a little less lonely!