Vegan Caramelized Onion Stuffing With Apples

The classic holiday side dish gets a makeover in this recipe for Caramelized Onion and Apple Stuffing. Caramelized onions and juicy apple chunks are combined with rustic bread, vegetable broth, and celery, then baked until golden brown to give you an instant crowd-pleaser for Thanksgiving or Christmas dinner.

There is so much to love about stuffing. From the herby broth-soaked bread cubes to the well-seasoned veggies, it’s always a must-have on our holiday plates.

But this Vegan Caramelized Onion and Apple Stuffing? Well, it’s earned a permanent spot on our holiday menus. It’s just too good to pass up!

This larger-than-life side dish takes the classic version and turns it up a notch. Sweet and earthy caramelized onions are tossed with crusty bread cubes, chopped apples, warm herbs, celery, and broth before being baked to golden brown perfection. It’s as warm and comforting as the traditional version but the hint of sweet-tart flavours from the onions and apples will make your taste buds dance.

I admit that caramelized onion stuffing with apples and sage is not the fastest side dish on our blog but seeing the smiles on all of your dinner guests’ faces as they take a bite makes putting in a little extra time so worth it!

Why You’ll Love This Recipe

• A holiday staple taken up a notch – We all know about regular vegan stuffing—bread, herbs, and vegetables baked together until warmed through, crispy on top, and gooey in the middle. This sage onion apple stuffing is way better than the classic, thanks to caramelized onions and juicy apple chunks in every bite!
• Deep and savoury winter flavours – Taking the time to caramelize the onions before combining them with rustic bread, apple chunks, and warm herbs gives this stuffing recipe a soul-warming quality.
• A crowd-pleasing side dish – Bring this caramelized onion stuffing with you to Thanksgiving or Christmas dinner. It’s a guaranteed hit with everyone!

Key Ingredients and Substitutions

• Onions – You can caramelize any type of onion you like, such as white, yellow, or red onions. We like white or yellow onions in this stuffing recipe best but you can use your favourites or swap them for shallots instead.
• Brown sugar – Just a pinch of sugar helps caramelize the onions faster and gives them a sweeter flavour.
• Apple cider vinegar – A splash of ACV lifts the flavourful browned onions off the bottom of the pan and adds a subtle tang to the stuffing. You can substitute white vinegar if that’s what you have on hand.
• Rustic bread – Make sure you use rustic or crusty bread that’s at least one day old. If it still feels too soft, you can toast the bread cubes in the oven to dry them out. Lay the cubes on a baking sheet and toast in a 300ºF oven for 15 to 20 minutes or until they’re dry.
• Celery – Sauteed celery is a stuffing staple! It adds a nice crunch and a subtle sweetness.
• Apples – Use red apples, like Empire, Honeycrisp, or Gala, for a pop of color.
• Broth – Vegetable broth soaks into the bread to soften every bite.
• Herbs and seasonings – Dried thyme, dried sage, salt, and pepper are used to season the onions and aromatics.

How to Make Caramelized Onion and Apple Stuffing

1. Caramelize the onions. Heat the oil in a large skillet over medium heat. Add the onions, thyme, brown sugar, and a sprinkle of salt and pepper, then cook until the onions have shrunk in size and are golden brown.
2. Turn up the heat. Once the onions are caramelized, add the vinegar and turn up the heat to high. Scrape up any browned bits of onions stuck on the bottom of the pan. Transfer the onions to a bowl and set aside.
3. Combine the rest. Heat the remaining oil in a large pot and add the celery, diced onion, apples, sage, and salt. Cook until the apples and onions start to soften. Gently stir in the bread, caramelized onions, and broth until combined.
4. Bake, then serve. Transfer the stuffing mixture to a prepared baking dish, cover with foil, and bake for 20 minutes. Uncover the dish and bake until the top is crispy and golden. Set the stuffing aside to cool for about 20 minutes before serving.

Give the sliced onions a good 40 minutes or so to caramelize to golden brown perfection, stirring occasionally to prevent them from burning. You can lower the heat after the first 20 minutes and add additional oil to the pan if needed.

Ideas for Serving

The holidays just aren’t complete without a side of vegan stuffing. Its comforting herby flavours help it pair well with all of the classics, like vegan tofurkey, this Lentil Mushroom Loaf, green bean casserole, roasted brussels sprouts, mashed potatoes, and sweet potato casserole. Remember to make a batch of vegan gravy, too—it’s perfect for drizzling over this stuffing or your entire plate!

I recently paired this stuffing recipe with my new favourite Holiday Smash Patty Burger and it changed the way I enjoy holiday dinners for good!

How to Store

The stuffing will get a bit soggy over time, which is why we recommend eating it on the day it’s made. Any leftovers can be stored in an airtight container in the fridge and enjoyed within 1 to 2 days. 

To reheat, zap as much leftover stuffing as you plan on eating in the microwave or warm it up in a 350ºF oven for about 15 to 20 minutes.

Recipe FAQs

What kind of bread is best for stuffing?

Any firm or crusty bread, like sourdough, ciabatta, or French bread, works best in stuffing recipes. Stay away from regular sliced sandwich bread. It’s too soft and will soak up the broth instantly, making your stuffing soggy.

Also, make sure you buy your bread one or two days before making the stuffing so it has a chance to dry out a little. Dry bread doesn’t absorb moisture as easily, which will prevent your stuffing from becoming soggy!

Can it be made gluten-free?

Of course! Just use your favourite rustic gluten-free bread instead.

What else can I add to the stuffing?

Sliced or crumbled vegan apple sage sausages, chopped walnuts or pecans, dried cranberries, or sliced mushrooms would be delicious here.

Can I make vegan stuffing ahead of time?

Yes, there are a few ways to get a jumpstart on this recipe: (1) Toast the bread cubes 1 week in advance and keep them in a ziplock bag on the counter; (2) caramelize the onions 3 to 4 days ahead and store them in a container in the fridge; or (3) assemble the stuffing as normal and keep it covered in the fridge up to 2 days before baking.

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