Make your Thanksgiving vegan with this plant-based vegan stuffing. It is made with hazelnuts and apples and seasoned with fresh sage and parsley for the perfect side dish to your holiday meal.
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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 recipe for Individual Pot Pies, my favorite Balsamic Roasted Brussels Sprouts, 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.
Recommended Ingredients & Equipment
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.
Ingredients and Substitutions
- French Bread
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Yellow Onion
- Apple – I recommend a hard tart apple variety like Granny Smith but any apple will do.
- Herbs and Spices – You will need fresh parsley and sage and dried thyme, salt, and pepper.
- Vegetable Broth
- Chickpea Flour – This is used as the egg replacer. If you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas. A flax egg would be the next best thing to chickpea flour.
IMPORTANT – while cooked chickpea flour is completely flavorless, raw chickpea flour has a potently unpleasant taste. That means you won’t want to be licking the spatula for this recipe.
For this recipe, you will need a 11×7 (roughly 6 cups) casserole dish and sauté pan. In addition, you should have a baking sheet, silicone baking mat, basic kitchen utensils, including a sharp chef’s knife and cutting board. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Thanksgiving Stuffing
This vegan stuffing is very simple to make. It can be thrown together on the morning of Thanksgiving and baked just before the big meal. It makes a lot; make sure you have many hungry mouths to feed!
Step One – Prepare the Bread
Cut the bread into 1″ cubes and place it in a single layer on a baking sheet. Bake for about 10 minutes at 400 until the bread is slightly toasted. Remove from the oven and set aside.
Step Two – Sauté the Veggies
Heat the vegan butter in a large skillet over medium heat. Add the 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. Stir in the spices and hazelnuts.
Step Three – Assemble and Bake
Mix in the 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 the stuffing to a prepared casserole dish, cover in tin foil and bake for 30-35 minutes.
Serving and Storing
Serving – For easy Thanksgiving prep, you can prepare the Thanksgiving stuffing the night before or earlier in the day. When you are getting closer to your meal, bake according to the instructions below.
Storing – Leftover stuffing can be tightly wrapped and stored in the refrigerator for 3 days or the freezer for up to 2 months. When ready to eat, gently thaw and reheat in the oven or microwave.
More Vegan Thanksgiving Recipes
- Vegan Parmesan Cauliflower Mashed “Potatoes”
- Cinnamon Orange Cranberry Sauce
- Maple and Balsamic Brussels Sprouts
- Mushroom Lentil Loaf
- Classic Pumpkin Pie
Vegan Stuffing with Apples and Hazelnuts
- 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 the oven and transfer to a large bowl.
- Reduce heat to 350 degrees. Lightly spray an 11x7 (roughly 6 cups) 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 additional 10 minutes until bread is lightly brown.
- Let cool slightly before serving.