Vegan Stuffing is a hearty, savory side dish that’s full of comforting flavors and perfect for any holiday table. With crusty bread, sautéed vegetables, fresh herbs, and a flavorful broth, this plant-based stuffing is so delicious, no one will miss the meat or dairy!
Why You’ll Love This Recipe
You’ll love how easy this Vegan Stuffing is to make — it uses simple, wholesome ingredients and comes together in just one pan. It’s completely dairy-free and egg-free, yet still moist and flavorful. It’s also super customizable: you can add mushrooms, nuts, or dried fruit to make it your own. This recipe is perfect for Thanksgiving, Christmas, or any cozy dinner at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Day-old crusty bread (sourdough, baguette, or country loaf)
- Olive oil or vegan butter
- Onion, diced
- Celery, diced
- Carrots, diced (optional)
- Garlic, minced
- Fresh herbs (parsley, sage, thyme, and rosemary)
- Vegetable broth (low-sodium preferred)
- Salt and black pepper
- Optional: mushrooms, dried cranberries, or chopped pecans
Directions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- Cut the bread into 1-inch cubes and spread on a baking sheet. Toast in the oven for 10-15 minutes until slightly crisp.
- In a large skillet, heat olive oil or vegan butter over medium heat. Sauté onion, celery, carrots (if using), and garlic until softened, about 8 minutes.
- Add fresh herbs and cook for another minute until fragrant.
- Transfer bread cubes to a large mixing bowl. Pour the sautéed vegetables over the bread.
- Gradually add vegetable broth, stirring gently until the bread is moist but not soggy. Season with salt and pepper.
- Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until the top is golden and slightly crisp.
- Serve warm with your favorite holiday dishes.
Servings and timing
This recipe makes about 8 servings. Prep time is around 20 minutes, and baking time is about 40 minutes.
Variations
- Add sautéed mushrooms for an earthy flavor.
- Stir in dried cranberries or chopped apples for a touch of sweetness.
- Mix in chopped pecans or walnuts for crunch.
- Use gluten-free bread to make it gluten-free.
- Swap fresh herbs for dried if that’s what you have on hand.
Storage/Reheating
Store leftover Vegan Stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes. You can also freeze stuffing for up to 2 months — thaw in the fridge overnight before reheating.
FAQs
What bread is best for vegan stuffing?
Use sturdy, day-old bread like sourdough or a country loaf — it soaks up broth without getting mushy.
Can I make vegan stuffing ahead of time?
Yes! Assemble and store in the fridge up to a day ahead. Bake just before serving.
How do I keep stuffing from getting soggy?
Add broth gradually until the bread is moist but not drenched.
Can I make this stuffing gluten-free?
Absolutely — just use your favorite gluten-free bread.
What herbs should I use?
Classic stuffing herbs are sage, thyme, rosemary, and parsley.
Can I add extra vegetables?
Yes! Mushrooms, carrots, and even spinach work well.
How do I add more flavor?
Use homemade veggie broth and fresh herbs for maximum flavor.
Should I cover stuffing when baking?
Yes — cover for the first part to keep it moist, then uncover to crisp the top.
Can I use store-bought croutons?
It’s best to use fresh bread cubes, but unseasoned croutons can work in a pinch.
What goes well with vegan stuffing?
It pairs perfectly with vegan gravy, mashed potatoes, and roasted veggies.
Conclusion
Vegan Stuffing is a classic holiday side dish that’s comforting, flavorful, and satisfying for everyone at the table. With crusty bread, fresh herbs, and savory veggies, this stuffing proves you don’t need meat or dairy to make a dish everyone will love. Make it once, and it’ll become a staple on your holiday menu!
Print
Vegan Stuffing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
Vegan Stuffing is a hearty, savory side dish made with crusty bread, sautéed vegetables, herbs, and vegetable broth — all baked until golden and crisp on top with a soft, flavorful inside.
Ingredients
- 1 loaf (about 12 cups) day-old crusty bread, cubed
- 1/2 cup vegan butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 2 1/2 cups vegetable broth
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread bread cubes on a baking sheet and toast in the oven for 10–15 minutes, until slightly dried out.
- In a large skillet over medium heat, melt vegan butter. Add onion, celery, and carrots; cook until softened, about 8–10 minutes. Stir in garlic, parsley, sage, and thyme; cook for 1 more minute.
- Transfer toasted bread cubes to a large bowl. Pour vegetable mixture over the bread and toss to combine.
- Slowly pour in vegetable broth, tossing until bread is evenly moistened but not soggy. Season with salt and pepper.
- Transfer mixture to prepared baking dish. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until top is golden and crisp.
- Serve warm and enjoy!
Notes
- Use hearty bread like sourdough or French bread for best texture.
- Add sautéed mushrooms or vegan sausage for extra flavor.
- To make ahead, assemble stuffing and refrigerate up to 1 day before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg