Herby Vegan Croissant Stuffing + Video

Croissant stuffing never tasted so good as when it’s made with juicy mushrooms, hints of fresh sage and thyme, and savory caramelized onions. This vegan stuffing goes from prep to plate in about 45 minutes.

Raise your hand if vegan stuffing is your all-time favorite holiday side. It’s definitely mine, especially when served with a couple of my holiday favorites, like Vegan Mushroom Wellington, Vegan Cranberry Sauce, Dairy-Free Mashed Potatoes, Roasted Mashed Cauliflower, Vegan Sweet Potato Casserole, crispy Air Fryer Brussel Sprouts, Vegan Biscuit Recipe and this amazing raspberry Vegan Pavlova and creamy Vegan Eggnog

Additionally, if you’d like to help save a turkey this holiday season, check out these 12 show-stopping Vegan Main Dishes, 10 Vegan Alternatives to Turkey, 30 Easy Vegan Thanksgiving Recipes and these 40 Vegan Side Dishes for a plant-based vegan holiday dinner.

Why Make Croissant Stuffing?

• health and nutrient-friendly – this vegan stuffing recipe contains 6 grams of dietary fiber per serving. According to the Mayo Clinic, fiber helps maintain bowel health, lower cholesterol, control blood sugar and maintain a healthy weight.
• quick and easy – simple ingredients makes this vegan stuffing a super easy recipe that takes only 45 minutes to make.
• dietary restriction-friendly – this recipe is suitable for vegan and vegetarian diets as well as diets with no other restrictions.
• taste-friendly – so delicious, I have to double the recipe every year because it’s everyone’s favorite stuffing.
• equipment friendly – most equipment required for this recipe you probably already have, including a whisk, large mixing bowl, wooden spoon, large non-stick fry pan and a 9×13 inch casserole dish.

What You’ll Need

Ingredient Notes and Substitutions

• vegan cheese, butter and olive oil – to reduce the fat content in this vegan stuffing, cut these three ingredients in half or you can omit one or all completely.
• fresh herbs – you may substitute for dried herbs if you can’t find fresh ones.
• flax eggs – easily make flax eggs by mixing 3 tbsp of ground flax meal with 6 tbsp of water. Place in refrigerator for 10-15 minutes to expedite thickening.

How to Make Croissant Stuffing

Please note, it’s best, but not required, to make or buy your croissants the day before, tear them apart and let them sit out overnight.

Step 1 – Before you begin, preheat oven to 350F/177C. Lightly oil a 9×13 inch casserole dish. Arrange torn croissants in a baking dish and cover with 2 tablespoons vegan butter, thinly sliced. Transfer to oven and toast for 5-8 minutes, until croissants are lightly browned.

Step 2 – Meanwhile, heat olive oil in large skillet over medium heat. When oil begins to shimmer, add garlic and sage and cook until fragrant. Add onions and simmer until translucent. Add a dab of vegan butter and continue to cook the onions until they caramelize, about 10 minutes. 

Step 3 – Add celery, thyme, kale, sea salt and pepper. Stir well and simmer over medium heat until kale starts to wilt.

Step 4 – Add mushrooms and stir until they begin to “sweat”.

Step 5 – In large mixing bowl, whisk together vegan broth and flax eggs until well combined.

Step 6 – Add toasted croissants. Toss gently. If the mixture seems to dry, simply add a bit more vegetable broth and stir.

Step 7 – Add vegetable mixture to croissants and broth.

Step 8 – Stir until ingredients are evenly coated with broth. Again, use a bit more broth if mixture appears dry.

Step 9 – Scoop mixture into casserole dish. Top evenly with vegan cheese.

Step 10 – Cover dish with foil and bake for 20-35 minutes. Remove foil and check for dryness. Drizzle more broth on top if needed. Continue baking vegan stuffing for another 10  minutes or so until stuffing edges are golden brown.

Remove from oven. Allow to cool for 5 minutes and serve, right out of the casserole dish!

FAQ About This Recipe

Related Recipes

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Recipe adapted from non-vegan stuffing recipe found at Half-Baked Harvest. 

Herby Vegan Croissant Stuffing

Ooohh, vegan stuffing never tasted so good! Made with vegan croissants, tasty herbs, caramelized onions, wild mushrooms and gooey vegan cheese, take your stuffing from bland to bold in a matter of minutes with this super easy vegan stuffing recipe. 

5 from 84 votes

Print Pin Rate

Course: Side Dish

Cuisine: All

Diet: Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 servings

Calories: 319kcal

Author: Deborah

Cost: $12

Ingredients

• ▢ 12 cups vegan croissants equivalent to about 12-16 croissants roughly torn. (I made mine from puffed pastry which is vegan)
• ▢ 6 tbsp vegan butter divided
• ▢ 1-2 tbsp olive oil extra virgin
• ▢ 1 cup onion chopped
• ▢ 4 celery stalks chopped
• ▢ 8 oz mushrooms sliced
• ▢ 1 tsp sea salt
• ▢ 1 tbsp garlic minced
• ▢ 2 cups kale roughly torn
• ▢ 2 tbsp fresh sage finely chopped
• ▢ 1 tsp fresh thyme chopped
• ▢ 2-3 cups vegetable broth low sodium preferred
• ▢ 3 flax eggs mix 3 tablespoons ground flax meal with 6 tablespoons water. Stir well & chill in fridge
• ▢ 1 cup vegan cheese optional

US Customary – Metric

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Instructions

• Make your croissants the day before and let them sit out overnight. When ready to make recipe, preheat oven to 350F/177C. Lightly oil a 9×13 casserole dish.
• Arrange the torn croissants in the baking dish and cover with 2 tablespoons vegan butter, thinly sliced. Transfer to oven and back for 5-8 minutes, until croissants are lightly toasted.
• Meanwhile, heat olive oil in large skillet over medium heat. When oil begins to shimmer, add garlic and sage and cook until fragrant, being careful not to burn the garlic. Add the onions and simmer until translucent. Add a dab of vegan butter and continue to cook the onions until they caramelize, about 10 minutes.
• Add celery, thyme, kale, sea salt and pepper. Stir well and simmer over medium heat until kale starts to wilt.
• Add mushrooms and stir until they begin to "sweat".
• In large mixing bowl, whisk together vegan broth and flax eggs until well combined.
• Add croissants to broth mixture and stir well.
• Add the mushroom/kale mixture and all the butter left in skillet. Toss gently. If the mixture seems to dry, simply add a bit more vegetable broth and stir.
• Scoop mixture into casserole dish. Top evenly with vegan cheese.
• Cover dish with foil and bake for 20 minutes. Remove foil and check for dryness. Drizzle more broth on top if needed. Continue baking for another 10  minutes or so until stuffing edges are golden brown.
• Remove from oven and allow to cool for 5 minutes. Serve piping hot right out of oven.

Video

Notes

• Nutritional information is only an estimate, and is not guaranteed. 
• This recipe can be made the day before a holiday or special event and stored in your refrigerator. On the big day, remove from fridge and allow to come to room temperature before covering it with foil and reheating in the oven at 350 F/177 C degrees for 15-20 minutes.
• Reduce fat content by cutting the vegan butter and oil in half. 
• If stuffing is dry, or to reheat, drizzle more broth over the top during the cooking and/or reheating process.
• You may store recipe in an airtight container in your refrigerator for up to 4 days.

Nutrition

Serving: 0.5cup | Calories: 319kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 528mg | Potassium: 212mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1506IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg

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