A Delicious Vegan Walnut Cranberry Stuffing for a Plant-Based Holiday

What kind of recipe is it?

Vegan Walnut Cranberry Stuffing is a delightful plant-based side dish that brings a rich blend of flavors and textures to your holiday table.

This stuffing incorporates hearty walnuts and tart cranberries, adding a unique twist to the traditional recipe.

It’s not only a delicious option for vegans and vegetarians but also a great choice for anyone looking to incorporate more plant-based meals into their diet.

Whip it up to impress guests at Thanksgiving or any festive gathering, and enjoy its wholesome goodness!

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Ingredients

Ingredient	Quantity
Bread (preferably whole grain or sourdough)	8 cups, cubed
Walnuts	1 cup, chopped
Dried cranberries	1 cup
Yellow onion	1 large, diced
Celery	2 stalks, diced
Carrot	1 large, diced
Vegetable broth	2 to 3 cups
Olive oil	2 tablespoons
Fresh parsley	1/4 cup, chopped
Fresh thyme	1 tablespoon, chopped
Salt	1 teaspoon
Black pepper	1/2 teaspoon
Garlic	2 cloves, minced
Lemon juice	1 tablespoon

This delightful combination of ingredients guarantees a flavorful and hearty stuffing that is perfect for any festive occasion!

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Cooking Steps

Preheat oven to 175 °C (350 °F) and adjust the rack to the middle position.
Prepare all ingredients by cubing the bread into 2.5 cm (1-inch) pieces, chopping the walnuts, and dicing the onion, celery, and carrot. Mince the garlic and chop the fresh parsley and thyme.
In a large skillet (30 cm / 12 inches) over medium heat, heat 2 tablespoons of olive oil until it shimmers (approximately 2 minutes).
Add the diced onion, celery, and carrot to the skillet. Sauté for 5–7 minutes until the vegetables are softened but not browned, stirring occasionally.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant, then remove the skillet from heat.
In a large mixing bowl, combine the cubed bread, chopped walnuts, dried cranberries, fresh parsley, fresh thyme, salt, and black pepper.
Pour the sautéed vegetable mix over the bread mixture. Gradually add vegetable broth (starting with 500 ml (2 cups)) and gently mix until the bread is thoroughly moistened. The mixture should be moist but not soggy; adjust with more broth as needed (up to 750 ml (3 cups) total).
Transfer the stuffing mixture into a greased 3.5 L (3.7 qt) casserole dish, spreading it evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and crispy, and the stuffing smells aromatic.
Remove from the oven, allowing it to cool for 10 minutes before serving to let flavors meld and make for easier serving.

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Variations

Savory Mushroom Stuffing: Substitute half of the walnuts with 250 g (9 oz) of sautéed mushrooms for an earthy flavor boost.
Herbed Quinoa Stuffing: Replace cubed bread with 350 g (1.5 cups) of cooked quinoa for a gluten-free protein-packed alternative.
Apple and Sage Stuffing: Mix in 2 diced apples and 1 tablespoon (15 ml) of dried sage for a sweet and savory autumn twist.
Spicy Chickpea Stuffing: Add 400 g (1 can) of drained and rinsed chickpeas for a protein-rich, hearty variation with a touch of spice if desired.

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Tips on plating and presentation

How can you elevate your Vegan Walnut Cranberry Stuffing when it comes to presentation?

I love serving it in a rustic bowl, garnished with fresh herbs like rosemary or parsley.

Drizzling a bit of balsamic reduction adds a pop of color and flavor.

Don’t forget to serve it on a vibrant platter alongside colorful seasonal veggies for an eye-catching holiday spread!

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What other dishes can I pair it with?

When planning a meal, I love to pair my Vegan Walnut Cranberry Stuffing with hearty dishes that complement its flavors.

Roasted vegetable medleys and savory mushroom risottos create a delightful balance. I often serve it alongside creamy vegan casseroles or rich lentil loafs, too.

Each dish enhances the stuffing’s unique taste, making for a beautifully cohesive and satisfying meal experience.

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What drinks can I pair it with?

While exploring drink pairings for my Vegan Walnut Cranberry Stuffing, I often gravitate towards options that enhance its rich, nutty flavors.

A light-bodied red wine, like Pinot Noir, complements the stuffing beautifully. Alternatively, a crisp, sparkling apple cider adds a revitalizing contrast.

For non-alcoholic options, a herbal tea or infused water with citrus can brighten the meal while maintaining the delicious flavors.

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Frequently Asked Questions

Is This Stuffing Gluten-Free?

Yes, it’s gluten-free! I use gluten-free bread in my stuffing recipe, ensuring everyone can enjoy it. I’ve found that it doesn’t sacrifice flavor at all, and it’s always a hit at gatherings.

Can I Make It Ahead of Time?

Absolutely, you can make it ahead of time! I often prepare it a day or two prior, storing it in the fridge. Just warm it up before serving, and it tastes great!

How Long Does It Last in the Fridge?

It usually lasts about three to five days in the fridge. I always store it in an airtight container to keep it fresh. Just make sure to check for any signs of spoilage before eating!

What Other Nuts Can I Use?

I love using pecans or almonds as alternatives to walnuts. They offer a different texture and flavor that really enhances the dish. You could also try hazelnuts for a unique and delicious twist!

Can I Substitute the Cranberries With Another Fruit?

You can substitute cranberries with chopped apples, raisins, or even dried apricots. Each fruit adds a unique flavor and texture, so I love experimenting to find what works best for my stuffing.