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Cranberry Apple Leek Whole Grain Stuffing (Vegan)

Sharon Palmer

This Cranberry Apple Leek Whole Grain Stuffing is just the thing you need for your holiday table, Sunday night dinner, or comfort food plant-based meal. Based on whole plants, including fresh cranberries, apples, leeks, pecans and a rustic whole grain bread, it’s easy to put together.   You can also use leftover stale whole grain bread in this recipe as a way to cut down on food waste.   It’s especially great with a savory sauce, such as this plant-based mushroom sauce that goes along with my lentil patties. And this stuffing is 100% plant-based (vegan).

Follow along with me as I make this recipe at Plant Power Live.

I’m showing you how to make my cranberry apple leek whole grain stuffing today at Plant Power Live

Posted by Sharon Palmer: The Plant-Powered Dietitian on Friday, November 16, 2018

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Cranberry Apple Leek Whole Grain Stuffing (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 min
  • Cook Time: 1 hour 8 min
  • Total Time: 1 hour 8 min
  • Yield: 8 servings 1x

Description

This Cranberry Apple Leek Whole Grain Stuffing is just the thing you need for your holiday table, Sunday night dinner, or comfort food plant-based meal.


Scale

Ingredients

  • 1 loaf (14 ounces) rustic, whole grain bread, cubed
  • 1 tablespoon extra virgin olive oil
  • 1 small leek, sliced
  • 2 stalks celery, diced
  • 1/2 teaspoon ground cloves
  • 2 cloves garlic, minced
  • 1 large red apple, with peel, diced
  • 1 cup fresh cranberries
  • 1 tbsp fresh sage, chopped
  • ¼ cup pecans, chopped
  • 1 teaspoon herbal seasoning mix (i.e., Italian, Mrs. Dash, etc)
  • Salt and black pepper, as desired (optional)
  • 2 to 2 1/2 cups vegetable broth

Instructions

  1. Preheat oven to 350 F.
  2. Place cubed bread on a baking dish and place in oven, baking for 15 minutes. Remove and transfer to a large mixing bowl.
  3. Meanwhile, heat olive oil in a large skillet or sauté pan and sauté leek, celery, clove, apple, and cranberries for 8 minutes. Add sage, pecans, seasoning, salt and pepper (if desired), and cook for an additional minute.
  4. Add vegetable-cranberry mixture to the dish with bread crumbs. Toss together. Add enough broth to moisten the mixture, and mix well.
  5. Pour stuffing mixture into a large casserole or baking dish and bake uncovered for 40-45 minutes until golden brown.

I’m showing you how to make my cranberry apple leek whole grain stuffing today at Plant Power Live

Posted by Sharon Palmer: The Plant-Powered Dietitian on Friday, November 16, 2018

Notes

Serve with a savory sauce, such as this mushroom sauce.

  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 217
  • Sugar: 11 g
  • Sodium: 65 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 36 g
  • Fiber: 6 g
  • Protein: 7 g

Keywords: stuffing, cranberry, apple, thanksgiving

Find other plant-based side dish recipes for the holiday season:

Oat Cranberry Pilaf with Pistachios
Broccoli Walnut Au Gratin

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