Vegan Apple Cinnamon Stuffing

I spent a lot of time playing around with recipes for a turkey substitute.  The idea of a tiny seitan loaf stuffed with tasty stuffing and surrounded by roasted vegetables excited me to no end.  I thought I would finally find a lovely way to bring the whole vegan thanksgiving dinner together with a main dish, so it felt like more than a bunch of side dishes.

But whether it was too crunchy, too chewy, or not flavorful enough, I couldn’t find a way to prepare a fake turkey that I was dying to polish off.  It was good, but I wasn’t excited to eat it and therefore not excited to share it here with you all just for the sake of having that main course that everyone’s so crazy about.

Who cares about the turkey anyway?  I’ve always much preferred stuffing anyhow.  It’s tastier, much easier to make, and this recipe celebrates the seasonal tastes of cinnamon and apples in a mix of savory and sweet.
Vegan Apple Cinnamon Stuffing
4 c bread cubes
1 carrot
2 stalks celery
1 medium fuji apple
1 medium red onion
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp salt
1 tsp cinnamon
1/2 tsp cumin
2 c vegetable broth
2 tbsp brown sugar

Chop up the bread of your choice for this recipe.  I like to use baguettes, ciabattas, or a nice multi-grain loaf.  Even just sliced sandwich bread works great.  Make sure the cubes you make are fairly small, otherwise they might not absorb all the moisture and remain chewy instead of soft.

Lay bread cubes on a baking tray and toast at 350F for about 15-20 minutes, until golden brown.  Then set aside.

In the meantime, shred the carrot and chop the celery, apple, and onion.  I leave the apple skin on, but you can peel it if you’d like.

In a large pot, heat the olive oil over high heat.  Toss in the fruit and veggies and simmer for a few minutes until soft.  Toss in the vinegar, salt, and seasonings, cook another few minutes.

Pour in the vegetable broth and cook until it bubbles, then cut the heat.  Stir in the brown sugar, then pour in the toasted bread cubes and stir until saturated.

If you prefer a crunchy stuffing, spoon into a lightly greased baking dish and bake at 350F for about 15-20 minutes, until golden brown, but you can also enjoy soft.  Happy Thanksgiving!

Yields 4-6 servings


Would go great with:


7 Responses to “Vegan Apple Cinnamon Stuffing”
  1. Kathleen says:

    Sounds wonderful! I always preferred sides anyway, even before becoming vegan. I think you mean 2 stalks celery, rather than stocks.

  2. Sophie says:

    yummm! glad you are posting stuff about vegan thanksgiving–the soup you posted about last looks soooo delicious! unfortunately i won’t get to enjoy an animal-friendly thanksgiving, because i’m the only vegetarian in my family, but it will still be nice to be with my family. and when it’s over i’m going to make myself pumpkin soup and roasted brussels sprouts! yessss.

  3. Ashley M. says:

    First: Yum! Serious yum! Second: I found your post just in time! We’re planning to make an apple-heavy stuffing ourselves this year. I’ll look to your recipe for inspiration. I think we’re going to use some basil and ginger in our version, though. But the cinnamon sounds really tasty! 🙂

    • jacqueline says:

      i found that the apple cider vinegar was key to giving it a really tangy apple taste, the the brown sugar was really important in sweetening it all up to make the flavors pop. let us know how it turns out!

  4. Just in case you’re interested in trying a very good homemade vegan “turkey”, I recommend Bryanna Clark Grogan’s one. Where I live turkey isn’t traditional holiday food, but I make this one for myself for Christmas every year.

Leave A Comment