Herby Vegan Croissant Stuffing + Video

Name: Herby Vegan Croissant Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

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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.

croissant stuffing in white casserole dish on a wooden table

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 this Vegan Mushroom Wellington, Herby Croissant Stuffing, Roasted Cauliflower Mashed Potatoes Recipe and this Vegan Sweet Potato Casserole.

Additionally, if you’d like to help save a turkey this holiday season, check out these 10 Vegan Alternatives to Turkey and these 30 Easy Vegan Thanksgiving Recipes.

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

ingredients for vegan stuffing on a wood table

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.

golden brown vegan croissants laying on top of each other

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.

vegan croissants with butter on top in white casserole dish

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”.

mushrooms and other vegetables simmering in skillet

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.

steps 5 and 6 on how to make vegan stuffing

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.

steps 9 and 10 on how to make vegan stuffing

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

stuffing just out of the oven in a white casserole dish

FAQ About This Recipe

Can this stuffing be made the day before my holiday dinner?

Yes. 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.

My stuffing turned out dry? How can I fix that?

If your recipe turns out dry, you can easily drizzle more broth over the top during the cooking and/or reheating process.

I’m watching my fat and caloric intake. Can I reduce the amounts of vegan butter and olive oil I use?

Yes. You can reduce the amount of butter and oil you use by half and it recipe will still taste amazing. You can also omit the vegan cheese, which will reduce the fat content even more.

How long can I store vegan stuffing in my refrigerator?

You may store recipe in an airtight container in your refrigerator for up to 4 days.

closeup of croissant stuffing recipe in white casserole dish on wooden table

Have you tried this recipe? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

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

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