Here's a recipe for a yummy and easy vegan vegetable stuffing that's just right for the holiday season. Bright Brussels sprouts, crunchy carrots, and savory leeks mix with sweet potatoes and tart cranberries to make each bite special.
Flavored with thyme and rosemary, this gluten-free dish is a holiday treat everyone can enjoy. Perfect for both Thanksgiving and Christmas dinners!
This recipe pairs well with my vegan lentil loaf, my vegan gravy sauce and my vegan potato dumplings.
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Ingredients
Here is a quick list of the simple ingredients you will need to make this veggie stuffing.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Brussels Sprouts
- Carrots
- Leeks
- Sweet potato
- Unsweetened grated coconut (shredded)
- Fresh or frozen cranberries (lingonberries work too)
- Vegetable broth
- Soy sauce
- Thyme
- Rosemary
- Allspice
- Mace
- Nutmeg
- Ginger
- Chili powder
Substitution
- Brussels Sprouts: You can use chopped broccoli or cauliflower instead.
- Soy Sauce: Use Tamari or Coconut Aminos as an alternative.
- Carrots: Try using parsnips or butternut squash as a substitute.
- Leeks: Onions or green onions can work if you don't have leeks.
- Sweet Potato: Regular potatoes or butternut squash can be used instead.
- Cranberries: Raisins or dried cherries can replace cranberries for a different taste.
- Thyme: Use sage leaves, oregano or basil if you don’t have thyme.
- Rosemary: Sage or marjoram can be a good substitute for rosemary.
Variations
- Add Mushrooms: Toss in some sliced mushrooms (e.g. portobello mushrooms) for a savory twist.
- Spicy Kick: Sprinkle in some chili flakes or cayenne pepper for a bit of heat.
- Nuts and Seeds: Mix in chopped walnuts or sunflower seeds for a crunchy texture.
- Herb Mix: Try adding dill or parsley for a fresh, herbal flavor.
- Zesty Citrus: Add a splash of lemon or orange juice for a citrusy zing.
- Garlic Lovers: Include minced garlic for an extra boost of flavor.
- Bean Boost: Stir in some cooked chickpeas or black beans for added protein.
Instruction
Here are the simple steps and easy way to make this vegetable loaded vegan stuffing.
- Prepare the Marinade: In a large bowl, combine ½ cup of veggie stock, 2 tablespoons of soy sauce, 1 teaspoon of thyme, 1 teaspoon of rosemary, ¼ teaspoon each of allspice, mace, nutmeg, ginger, and a pinch of chili powder. Mix well to blend all the flavors together.
- Cut the Vegetables: Chop the vegetables into bite-sized pieces. Make sure they are cut evenly for consistent roasting.
- Mix Ingredients: Add the chopped vegetables to the bowl with the marinade. Stir well to coat all the pieces evenly. Leave out the cranberries for now.
- Roast the Stuffing: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and spread the vegetable mixture evenly on the tray. Roast for 20–25 minutes, or until the vegetables are tender and golden brown. If the veggies are not tender yet, cover with some aluminum foil.
- Final Touch: Once out of the oven, mix in the cranberries. Serve warm as a delicious side dish for your holiday meal.
Hint: For the best flavor, let the vegetables soak in the marinade for at least 15 minutes before roasting. This helps them absorb all the tasty spices and makes your stuffing extra delicious!
You make this recipe, check out my other vegan Thanksgiving recipes like vegan traditional stuffing, green bean casserole, mushroom gravy.
Equipment
To make this good stuffing, you will need to following kitchen tools.
- Large mixing bowl
- Sharp knife
- Cutting board
- Baking tray or casserole dish
- Parchment paper
- Measuring cups and spoons
- Spoon or spatula for mixing
Serving Suggestions
- Starter: Begin your meal with a refreshing vegan carrot and ginger soup. The warm, spiced flavors will whet your appetite and pair nicely with the savory stuffing. You can also make my vegan beetroot soup recipe.
- Main Dish: Serve the vegan vegetable stuffing alongside a hearty mushroom and lentil loaf and cranberry sauce. The loaf’s rich, earthy taste complements the stuffing perfectly, creating a satisfying main course.
- Dessert: Finish off with a light and sweet vegan apple crumble. The natural sweetness and spices of the crumble offer a comforting end to your meal, making it a delightful way to wrap up your dining experience. As an alternative, you can serve a vegan pumpkin pie.
Storage
- Fridge: Place leftover stuffing in an airtight container and store it in the refrigerator for up to 3 days. Let cool to room temperature before refrigerating. Reheat in the oven or microwave before serving.
- Freezer: Transfer the stuffing to a freezer-safe container or bag, removing as much air as possible. Label with the date and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Meal Prep: Divide the stuffing into individual portions and store in separate containers. This makes it easy to grab and reheat a serving for a quick meal during the week.
Top Tip
For a flavorful twist, try adding a splash of lemon juice and a sprinkle of fresh herbs like parsley or thyme just before serving. This will brighten up the dish with a fresh, zesty finish that complements the savory stuffing perfectly!
📖 Recipe
Veggie Stuffing
Ingredients
- 9 oz 250g brussel sprouts
- 2 Medium carrots
- 1 leek
- 1 sweet potato medium
- ¼ cup 15g coconut shreds
- 1 cup 100g fresh or frozen cranberries
- ½ cup 120ml veggie broth
- 2 tablespoon soy sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ¼ teaspoon allspice mace, nutmeg, ginger
- Pinch chili powder
Instructions
- Prepare the Marinade: In a large bowl, combine ½ cup of veggie stock, 2 tablespoons of soy sauce, 1 teaspoon of thyme, 1 teaspoon of rosemary, ¼ teaspoon each of allspice, mace, nutmeg, ginger, and a pinch of chili powder. Mix well to blend all the flavors together.
- Cut the Vegetables: Chop the vegetables into bite-sized pieces. Make sure they are cut evenly for consistent roasting.
- Mix Ingredients: Add the chopped vegetables to the bowl with the marinade. Stir well to coat all the pieces evenly. Leave out the cranberries for now.
- Roast the Stuffing: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and spread the vegetable mixture evenly on the tray. Roast for 20-25 minutes, or until the vegetables are tender and golden brown. If the veggies are not tender yet, cover with some aluminum foil.
- Final Touch: Once out of the oven, mix in the cranberries. Serve warm as a delicious side dish for your holiday meal.
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