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An easy vegan stuffing recipe that combines toasted bread, pleasant aromas and a flavorful broth. All you need is 11 simple ingredients and 1 hour! Vegan.
This Classic Vegan Stuffing is one of those vegan Thanksgiving recipes that anyone can make easily! Hearty cubes of bread mixed with a handful of tasty and healthy ingredients, then baked until golden brown to perfection.
- A Thanksgiving Dinner Must-Have
- What you need for vegan stuffing
- How to make vegan stuffing
- Presentation suggestions
- How to Store Vegan Stuffing
- Recipe FAQs
- Classic Vegan Stuffing Recipe
A Thanksgiving Dinner Must-Have
Traditional stuffing was a staple long before the civilization of the Americas (seriously, it dates back to the Romans), and that’s not about to change just because we’ve chosen to adopt a plant-based lifestyle.
Being a vegetarian, I have eaten stuffing without chicken broth or sausage my entire life. But today I’m going to show you how quick, simple, And delicious it can also be eating stuffing without eggs or butter! In fact, it’s so similar to the original dish that your friends and family won’t taste any difference! Once you’ve mastered this delicious side dish, move on to other Thanksgiving classics: vegan mushroom gravy, cranberry sauce, and pumpkin mac and cheese.
What you need for vegan stuffing
In addition to your favorite bread, you will just need 11 simple ingredients to make an herby and tasty stuffing. Here’s what you need:
- Bread: Most stuffing recipes call for stale or day-old bread, because fresh bread = soggy stuffing. However, since we are toasting the bread, starting with a loaf of fresh bakery bread is great! Just make sure you cook it long enough, until the bread is sufficiently toasted and dry.
- Aromatics: Classic yellow onion, celery and garlic enhance the flavor and infuse its aroma throughout the dish for flavor in every bite.
- Fresh herbs: Dried herbs can be used in a pinch, but I very recommend fresh sage, thyme leaves and rosemary when possible. They are infinitely more flavorful and powerful in fresh form.
- Nutritional yeast (optional): Just like in my favorite mushroom stuffing, I love adding nutritional yeast to the dish because it adds a strong umami flavor. It’s optional, but I really think it distinguishes a GOOD prank and a great Padding.
How to make vegan stuffing
- Cut the bread into 1″ cubes, then cook until toasted and dry. Set aside for cool.
- Blow celery and onion in melted vegan butter until starting to brown, about 5 minutes.
- Add herbs and blow until toasted, 1 to 2 minutes.
- Withdraw heat and add the toasted bread cubes and the broth.
- Throw well until the bread is moistened.
- Transfer the stuffing in a baking dish, blanket with aluminum foil, and cook For 15 minutes.
- To unveil, and bake for an additional 25-30 minutes until lightly browned.
- Serve warm with fresh parsley, or as desired. Appreciate!
Caitlin’s Cooking Tips
- Use a quality vegetable broth. Since the bread is infused with broth, using a quality broth will add the best depth of flavor. If you have time to prepare in advance, try my recipe for Homemade Vegetable Broth. It’s a much more concentrated and deep flavor than diluted commercial broths!
- Try a mix of breads. I like to use a mixture of white bread and sourdough bread to add more flavor to this stuffing recipe. If you have the opportunity, I highly recommend it!
This delicious vegan stuffing is a classic Thanksgiving side dish for a reason! It’s hearty, flavorful, and full of fresh herbs that will complement virtually any main dish. Try serving it with my Homemade Vegan Holiday Roast, Vegan Lentil Bread, or these Vegan Stuffed Shells for an unforgettable holiday meal.
If you’re looking for more vegan Thanksgiving side dish recipes, you’ll also love this Sweet Potato Gratin, Baked Vegan Mac and Cheese, and Green Bean Casserole. Or check out my complete vegan Thanksgiving guide!
How to Store Vegan Stuffing
Once cooked, this vegan stuffing is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
Leftover stuffing will reheat best in the microwave, toaster oven, or covered in the oven until heated through. If the stuffing seems dry, add a little stock to help re-moisten it before reheating.
I’ve personally tested quite a few vegan stuffing recipes over the years (see my recipes for Vegan Mushroom Stuffing and Stovetop Stuffing!) and have never found the need for an egg substitute. This vegan stuffing will bind quite well with just the liquid from the vegetable stock!
I like to use vegan butter for a similar salty, umami flavor, but olive oil is a great alternative when vegan butter isn’t available.
The stuffing is best enjoyed fresh, but the bread cubes can be toasted in advance and stored in a covered container to speed up the prep day.
I haven’t tested this stuffing recipe with gluten-free breads and I can’t say one way or the other if it would work well. If you choose to experiment, let us know in the comments how it works.
As written, this recipe makes 8 servings. If you’re feeding a smaller crowd this holiday season, the recipe can be halved and cooked in an 8×8 or 9×9 casserole dish instead of a 9×13 casserole dish.
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
- 18-24 ounces of White bread* about 12 cups
- ten soup spoons dairy-free salted butter
- 2 yellow onions diced
- 5 celery stalks diced
- 6-8 cloves garlic chopped
- 2 teaspoon chopped fresh sage or 1 teaspoon dried
- 1/2 teaspoon fresh thyme leaves or 1 teaspoon dried
- 2 teaspoon chopped fresh rosemary or 1 teaspoon dried
- 1 teaspoon black pepper and more to taste
- 1 teaspoon nutritional yeast optional
- 1/2 cup Fresh parsley and more for garnish
- 1 1/2 – 2 1/2 cups low sodium vegetable broth
Preparation in the oven: Preheat the oven to 350F and reserve a large baking sheet. Butter a 9×13-inch baking dish and set aside as well.
Toast the bread: Cut the bread into 1″ cubes and spread evenly on the baking sheet. Bake for 10 minutes, then gently toss the cubes and spread them out again. Bake again for an additional 5 to 15 minutes, until bread is toasted and dry; this will vary depending on the type of bread used and how the tray is wrapped. Set aside to cool.
Aromatics: Melt butter in a large sauté pan or saucepan over medium-high heat. Add the celery and onion to the pan and sauté for 5 minutes, until starting to brown.
Garlic and spices: Add the garlic, sage, thyme, rosemary, parsley, black pepper, and nutritional yeast (if using) to the pan. Mix well and sauté for another 1 to 2 minutes to toast the spices. Turn off the heat and add the toast cubes and 1 1/2 cups of vegetable stock. Mix well; you want the cubes to be moist, but not soggy. Add additional broth if necessary.
Cook: Transfer to a baking dish and cover with foil. Bake covered for 15 minutes, then uncovered for 25 to 30 minutes or until golden brown. If the stuffing starts to brown too much, cover it loosely with foil again.
Serve: Remove from oven and garnish with additional fresh parsley. Serve hot; Stuffing is best served fresh, but leftovers will keep in the refrigerator for up to 5 days.
- Bread: I like to use a mixture of white bread and sourdough to add more flavor to this recipe, although you can also choose to use either alone!
- Cut in half : Bake in an 8×8 or 9×9 baking dish.
Calories: 330kilocaloriesCarbohydrates: 38gProtein: 8gFat: 17gSaturated fat: 3gPolyunsaturated fats: 5gMonounsaturated fat: 7gTrans fat: 3gSodium: 425mgPotassium: 190mgFiber: 3gSugar: 5gVitamin A: 366UIVitamin C: 9mgCalcium: 171mgIron: 3mg