Sweet & Savory Apple Cranberry Stuffing-Muffins (Vegan, Gluten-Free)

These little babies are fun to make, fun to look at and really fun to eat. Perfect for a Thanksgiving treat that will surely leave an aftertaste to remember, but I can personally eat these every week!

Also check out

Chat Box

AI Dea - Vegan Nutrition Expert
Hello how are you? Ask me anything about veganism and plant-based nutrition. I can also come up with delicious recipes! Just say: Give me a recipe for vegan XYZ and I'll do it.

How To Make A Vegan Thanksgiving – Full Blown Menu To Leave Your Guests SpeechlessHow to make a vegan Thanksgiving

sweet potato tots veganCheesy Melty Comforting Sweet Potato Tots

Vegan Gluten-Free Thanksgiving: Apple Cranberry Stuffing-Muffins with Mashed Sweet Potatoes

Prep time Cook time Total time
  • 4 cups cubed sweet potatoes
  • 2 tbs vegan butter
  • splash of non-dairy milk
  • salt and pepper to taste
  • 8 cups bread cubes (about 1 loaf)
  • 3 tbs vegan butter
  • 1 tbs ground flax seed
  • 3 tbs warm water
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup apple, diced
  • ⅓ cup dried cranberries
  • ¼ cup fresh parsley, chopped
  • salt and pepper to taste
  • 2½ -3 cups vegetable broth
  • optional toppings- chopped parsley and walnuts
  1. To prepare mashed sweet potatoes, bring a large pot of water to boil. Add sweet potato and simmer until tender (about 15 minutes). Strain potatoes and transfer to large bowl. Add butter, non-dairy milk (as needed), salt and pepper and mash with a potato masher. Set aside.
  2. Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer to large bowl.
  3. Prepare flax “egg” by stirring ground flax with 3 tbs water in a small bowl or cup. Let sit 10 minutes before using.
  4. Heat vegan butter in pan on stove at medium heat. Add onion, garlic and apple and sauté until apples are soft (about 10 minutes). Add mixture to bowl with bread cubes.
  5. Stir flax “egg” cranberries and parsley into bowl.
  6. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
  7. Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 22-26 minutes, until edges are browned.
  8. Remove from oven and let sit until cool enough to handle. Add a scoop of mashed sweet potatoes on each muffin and top with parsley and walnuts.