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Vegan Stuffing with Apples and Hazelnuts

Make your Thanksgiving vegan complete 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.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 154kcal
Author: Sarah McMinn


  • 8 cups French bread, cut int 1" cubes
  • 2 tablespoon vegan butter
  • 1 small yellow onion, sliced thin
  • 4 stalks celery, diced
  • 1 large Granny Smith apple, diced
  • ¾ cup hazelnuts, chopped
  • ¼ cup fresh parsley, minced
  • 1 tablespoon fresh sage, minced
  • 1 teaspoon dried thyme
  • ½ tsp salt
  • ¼ teaspoon pepper, or to taste
  • 2 ½ cups vegetable broth
  • ¼ 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.
  • In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved. Set aside.
  • 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.
  • 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.


Serving and Storing - Serve immediately alongside your favorite vegan thanksgiving recipes. Tightly wrap leftover stuffing and store 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.
Make in Advance - For easy Thanksgiving prep, you can prepare the Thanksgiving stuffing the night before or earlier in the day. Wrap the unbaked stuffing in plastic wrap and place it in the refrigerator. When you are getting closer to your meal, bake according to the instructions below.
Recipe Tips
  1. Use slightly stale or toasted bread. This helps the stuffing hold together when submerged in the custard. Vegan challah also makes a great base for this recipe.
  2. This recipe is highly versatile! Switch up the fruit, nuts, and veggies for whatever you have on hand.
Frequently Asked Questions
Can I use something other than chickpea flour? Unfortunately no. Chickpea flour has serious binding powder, similar to that of eggs, which gives the stuffing its structure. It also is completely flavorless meaning it won't affect the taste of the recipe itself.


Calories: 154kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Sodium: 646mg | Potassium: 177mg | Fiber: 2g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1.8mg