Make your Thanksgiving vegan with this plant-based vegan stuffing made with hazelnuts and apples and seasoned with fresh sage and parsley.
Now that we are in November you can start expecting a lot of Thanksgiving recipes coming out of My Darling Vegan’s kitchen. Early this week I shared with you my classic Vegan Pumpkin Cheesecake (yeah, I sneaked that one into October) and later this month I’ll be sharing a recipes for Individual Pot Pies, my favorite Garlicky Green Beans, and a delicious Thanksgiving cocktail. But let’s not get too ahead of ourselves. Today, let’s turn our attention towards this:
A vegan stuffing with apples and hazelnuts that will impress and delight the whole family.
This vegan stuffing is a remake from one of my earliest recipes – a veganized variation of the stuffing I grew up eating on Thanksgiving. I swapped out turkey broth for vegetable broth and added chickpea flour to help bind the stuffing together in lieu of eggs. Other than that, it’s a classic vegan stuffing made with artisan French bread and filled with apples, celery, spices, and hazelnuts.
All of the season harvest’s best stuff!
This vegan stuffing is very simple to make. It can be thrown together the morning of Thanksgiving and baked just before the big meal. It makes a lot; make sure you have many hungry mouths to feed! So go ahead and add this classic vegan stuffing to your vegan meal planning.
Need more ideas for your vegan Thanksgiving? Make sure to check out my list of 100 vegan Thanksgiving recipes here.
- 8 cups French bread, cut int 1" cubes
- 2 tbsp vegan butter
- 1 small yellow onion, sliced thin
- 4 stalks celery, diced
- 1 large Granny Smith apple, diced
- 3/4 cup hazelnuts, chopped
- 1/4 cup fresh parsley, minced
- 1 tbsp fresh sage, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper, or to taste
- 2 1/2 cups vegetable broth
- 1/4 cup chickpea flour
Preheat oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted. Remove from oven and transfer to a large bowl.
Reduce heat to 350 degrees. Lightly spray a 11x7 (roughly 6 cup) casserole dish and set aside.
Heat vegan butter in a large skillet over medium heat. Add onions and sauté for about 5 minutes until onions are translucent and fragrant. Add celery and apples and sauté for another 3-4 minutes until apples are slightly soft. Add spices and hazelnuts. Stir to coat and remove from heat.
In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved.
Add toasted bread to the apple/hazelnut mixture, stirring to combine. Slowly pour the vegetable broth/chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.
Transfer stuffing to the prepared casserole dish, cover in tin foil, and bake for 20-25 minutes. Remove tin foil and bake for an addition 10 minutes until bread is lightly brown.
Let cool slightly before serving.
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