This Vegan Cranberry Pecan Stuffing is the side dish you need for a truly delicious Thanksgiving meal. Simple to make, easily gluten free and kid friendly.
Course Side Dish
Cuisine American
Keyword gluten free option, holiday food, vegan
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Servings 8
Author Melissa
Ingredients
6-7cupshearty bread such as French bread, cut into ½ to 1 inch cubes
Melt butter over medium heat, add chopped onion and celery. Season with a pinch of salt and pepper. Sauté for 5-10 minutes until softened.
3 tablespoon non dairy butter + more to grease baking dish, ½ onion, chopped, 1 cup chopped celery
Add cranberries and pecans and cook 1-2 minutes longer. While that cooks, chop parsley and sage if using, set aside.
¾ cup chopped pecans, 1 cup dried sweetened cranberries
Transfer baked bread to a large bowl. Add onion mixture, flax eggs, herbs, broth and remaining salt and pepper Toss to thoroughly coat the bread. Mixture should be moist, but not too wet. Transfer to the prepared casserole dish.
¼ cup chopped Italian parsley, 1 tablespoon fresh sage, finely minced or ribbons, 1 cup vegetable broth/stock, ¾ teaspoon salt, ½ teaspoon black pepper
Cover dish with aluminum foil and bake at 325 degrees for 30 minutes. Remove foil and continue to bake for 15 minutes longer until crisped on the top.
Notes
Note about salt: I use homemade unsalted broth so the amount listed in recipe is a good amount. Use less if your broth is salted, about ½ teaspoon should be right.