Veggie Stuffing

This vegan vegetable stuffing is super easy and perfect for the holidays! It mixes tasty Brussels sprouts, carrots, leeks, and sweet potatoes with tart cranberries for a yummy twist. Flavored with thyme and rosemary, it's gluten-free and great for Thanksgiving or Christmas dinners. Everyone will love it!

Course Vegan Sides

Cuisine American

Keyword Brussels Sprouts Stuffing, Carrot and Leek Stuffing, Christmas Stuffing, Cranberry Stuffing, Easy Vegan Stuffing, Gluten-Free Stuffing Recipe, Herb-Flavored Stuffing, Holiday Stuffing Recipe, Sweet Potato Stuffing, Thanksgiving Stuffing, Thyme and Rosemary Stuffing, Vegan Vegetable Stuffing

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 32kcal

Author Jasmin Hackmann

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

Sauce

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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