Ooohh, vegan croissant stuffing never tasted so good! Made with hints of sage and thyme, vegan croissants, juicy mushrooms, caramelized onions and gooey vegan cheese, take your stuffing from boring to bodacious in a matter of minutes with this super easy vegan croissant stuffing recipe.
Vegan Croissant Stuffing
Raise your hand if stuffing is your all-time favorite holiday side. Now raise both of them if you find vegan croissant stuffing even better! If you could gaze through your computer screen into my kitchen right now, you’d see that I was raising both my hands – and my feet too! That’s how awesome this vegan croissant stuffing recipe turned out.
This recipe is adapted from a non-vegan croissant stuffing recipe I found over at Half Baked Harvest. Even thought Tieghan’s website isn’t vegan, she takes awesome pictures so I subscribe to her blog. I have adapted several of her recipes and they always turn out great. But this Croissant Stuffing that I veganized is my favorite thus far!
Ingredients for Herby Vegan Croissant Stuffing
I love using organic ingredients when I can find them and this recipe is no different. Here’s what you’ll need to pick up from the grocery store for this delicious croissant stuffing:
- vegan croissants or puff pastry sheets so you can make your own
- vegan butter (divided)
- extra-virgin olive oil
- onion
- celery
- mushrooms
- garlic
- kale
- fresh sage
- fresh or ground thyme
- low-sodium vegetable broth
- ground flax meal
- vegan cheese (optional)
- sea salt & black pepper
How to Make Herby Vegan Croissant Stuffing
This vegan stuffing recipe is relatively easy to make if you carefully follow the steps:
- Make your croissants the day before, tear them apart when cool and let them sit out overnight. Same thing goes if you use store-bought.
- Lightly oil a 9×13 inch casserole dish.
- Preheat oven to 350 degrees Fahrenheit/177 degrees Celsius.
- 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. 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, mushrooms, sea salt and pepper. Stir well and simmer for 3 to 5 minutes until veggies are tender. Reduce heat to medium.
- Add rest of vegan butter, kale and thyme. Stir until kale has just started to wilt. about 2-3 minutes. Remove from heat. Set aside.
- In large mixing bowl, whisk together vegan broth and flax eggs until well combined. Add toasted croissants, 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.
- Pour mixture into casserole dish. Top evenly with vegan cheese. Cover dish with foil and bake for 35 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. Allow to cool for 5 minutes. Serve right out of oven.
This vegan croissant stuffing is made with fresh sage, juicy mushrooms and delicious croissants for a vegan stuffing recipe that holds its own.
Tips for Making Herby Vegan Croissant Stuffing
Many of my recipes are made and then remade until I get them just right. This vegan croissant stuffing, however, was an exception. I nailed it the first time. Here’s what I learned along the way:
- I used far less butter (vegan, of course) and olive oil than the original recipe. It still tasted super rich so adjust to your liking.
- This can be made the day before a holiday or special event and stored in the fridge. Remove and allow to come to room temperature before reheating in the oven at 350 F/177 C degrees for 15-20 minutes.
- If your recipe turns out dry, you can easily drizzle more broth over the top during the cooking/heating process.
For more holiday recipes visit:
Vegan Herby Mushroom Croissant Stuffing
Ingredients
- 12 -16 roughly torn day old vegan croissants (I made mine from vegan puff pastry)
- 6 tablespoons vegan butter divided
- 1-2 tablespoons extra virgin olive oil
- 4 celery stalks chopped
- 1-8 oz package mushrooms sliced
- 1 teaspoon sea salt
- 1 tablespoon garlic minced
- 2 cups roughly torn kale
- 2 tablespoons fresh sage finely chopped
- 1 teaspoon ground thyme
- 2-3 cups vegetable broth
- 3 flax eggs mix 3 tablespoons ground flax meal with 6 tablespoons water. Stir well & chill in fridge
- 1 cup vegan cheese of your choice optional
Instructions
- Make your croissants the day before and let them sit out overnight.
- Lightly oil a 9x13 inch casserole dish.
- Preheat oven to 350 degrees Fahrenheit/177 degrees Celsius.
- 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, mushrooms, sea salt and pepper. Stir well and simmer for 3 to 5 minutes until veggies are tender. Reduce heat to medium.
- Add rest of vegan butter, kale and thyme. Cook only until kale has wilted, about 3 minutes. Remove from heat. Set aside.
- In large mixing bowl, whisk together vegan broth and flax eggs until well combined. Add toasted croissants, 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.
- Pour mixture into casserole dish. Top evenly with vegan cheese. Cover dish with foil and bake for 35 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. Allow to cool for 5 minutes. Serve right out of oven.
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