Get creative with your vegan Christmas leftovers with a delicious vegan sandwich. This vegan Christmas Stuffing Sandwich is more than just a meal—it’s a festive hug in sandwich form. Golden, herby stuffing balls with their crisp coating bring comfort and nostalgia, perfectly paired with tender sautéed spinach and a luscious cranberry sauce that bursts with tangy sweetness. All of this is nestled between slices of crusty toasted bread, making every bite a celebration of the season. Whether you’re curled up at home or hosting loved ones, this Vegan sandwich is a versatile delight—a hearty lunch, a creative dinner, or even a clever way to transform festive leftovers. For lovers of vegan recipes and lacto vegetarian recipes, this dish is pure holiday magic.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients:
For the Stuffing Balls:
200g stale bread, torn into small pieces
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh sage, finely chopped
1 tsp dried thyme
1/2 tsp ground nutmeg
50ml vegetable stock
3 tbsp olive oil
4 tbsp vegan breadcrumbs (for coating)
For the Cranberry Sauce:
150g fresh or frozen cranberries
3 tbsp sugar
Juice of 1 orange
50ml water
For the Sautéed Spinach:
200g fresh spinach
1 tbsp olive oil
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
To Assemble:
8 slices of crusty bread, toasted
Vegan butter (optional, for spreading)
Method:
Preheat your oven to 200°C. For the stuffing balls, place the stale bread in a food processor and pulse into fine crumbs. In a large bowl, combine the bread crumbs, chopped onion, garlic, parsley, sage, thyme, nutmeg, and a pinch of salt. Gradually add the vegetable stock, mixing until the mixture comes together. Shape into 12 small balls.
Roll each stuffing ball in breadcrumbs to coat. Heat 2 tablespoons of olive oil in a frying pan over medium heat and lightly fry the balls until golden all over, about 5 minutes. Transfer to a baking tray and bake for 10 minutes to crisp up.
For the cranberry sauce, combine the cranberries, sugar, orange juice, and water in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Set aside to cool slightly.
For the sautéed spinach, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper.
To assemble the sandwiches, spread vegan butter on one side of each toasted bread slice (if using). Layer sautéed spinach on the bottom slice, followed by three stuffing balls. Generously spoon cranberry sauce over the stuffing and top with the second slice of bread.
Serve immediately and enjoy!
Additional Tips:
For extra crunch, add toasted walnuts or pecans to the stuffing mixture.
Serve with a side of vegan gravy for dipping.
Use ciabatta or sourdough bread for added texture and flavour.
Allergy information / alternatives:
Gluten-Free: Use gluten-free bread and breadcrumbs.
Nut-Free: This recipe is naturally nut-free, but always check ingredient labels to ensure no cross-contamination.
Soy-Free: This recipe is soy-free as written.
Nutritional Information (per serving):
Calories: 410 kcal
Protein: 8g
Fat: 15g
Carbohydrates: 58g
Sugar: 12g
Salt: 1.4g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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