Make the BEST vegan stuffing - tender & moist inside with crispy edges, and loaded with classic savory herbs for your Thanksgiving and Christmas table!
Jump to:
- Why You'll Love This Recipe
- Ingredient Notes
- What Could I Add to Vegan Stuffing
- How to Make Vegan Stuffing
- FAQs
- Tips for the Best Vegan Stuffing
- Serving Suggestions
- Storage Instructions
- Other Vegan Thanksgiving Dishes to Consider
- Vegan Pumpkin Pie (Easy, GF Optional)
- Easy Vegan Gravy
- Roasted Beetroot Sweet Potato Salad
- Easy Vegan Stuffing
Why You'll Love This Recipe
Over the years, I've experimented with all sorts of stuffing, from cornbread to cauliflower. But the classics are classic for a reason, and this simple recipe for vegan stuffing is loaded with sauteed onion, celery, garlic, vegan butter, and plenty of herbs for a delicious, satisfying side sure to impress.
It's simple, make-ahead and freezer-friendly, and perfect on a holiday table with vegan candied yams with marshmallows, dairy-free green bean casserole, and this creamy vegan sausage gravy.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
- Bread: I prefer using a sturdy loaf for a heartier, chewier texture, like sourdough, rustic loaves, or French baguette. For gluten-free vegan stuffing, use a sturdy gluten-free loaf.
What Could I Add to Vegan Stuffing
While the options are endless, here are just a few ways to play around with this vegan stuffing recipe.
- More vegetables: Like sauteed carrots, leeks, mushrooms, and/or spinach/kale. Roasted sweet potato/squash is also delicious.
- Caramelized onion: Caramelized shallots or leeks also work.
- Chestnuts: For a soft 'buttery' texture.
- Fruit: For sweet & savory vegan stuffing, add diced tart Granny Smith apple or pear, cranberries (fresh, frozen, dried), raisins, figs, or apricots.
- Other spices: Try smoked paprika, chili/cayenne, red pepper flakes, and/or nutmeg. Nutritional yeast adds an umami, 'cheesy', nutty flavor.
- Nuts/seeds: Add crunch with pecans, walnuts, pine nuts, or pumpkin seeds.
- Vegan sausage: Crumbled or chopped and pre-cooked for heartiness.
How to Make Vegan Stuffing
Step 1: Chop the bread into 1-inch cubes, spread across a large baking sheet, and bake at 300°F/150C for 30-40 minutes, stirring halfway, until completely dry but not browned.
Step 2: Preheat the oven to 350°F/175°C. Meanwhile, dice the onion and celery, and mince the garlic. Melt the vegan butter in a large skillet, then sauté the onion and celery for 6-7 minutes, until softened. Stir in the garlic, poultry seasoning, and minced fresh herbs. Sauté until fragrant (1-2 minutes).
Step 3: Toss the bread and cooked vegetables in a large bowl. Gradually add 2 cups of vegetable broth, tossing between each addition, until the bread is evenly moistened but not soggy. Add extra broth if needed.
Step 4: Season with salt and black pepper to taste, spread evenly in the baking dish, and cover with foil. Bake the vegan stuffing for 40-45 minutes, removing the foil after 25 minutes, until the top is golden and crisp. Optionally, broil at the end for extra crunch.
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Alternatively, divide into stuffing balls, squeezing the bread slightly before shaping so they hold their shape.
FAQs
I prefer to use a sturdy loaf with a crunchy crust like sourdough, artisan loaves, Italian or French baguette, or even ciabatta. These help make stuffing that's firmer and chewier, with a crispier top.
For a softer, bread pudding-like texture, regular sandwich bread, soft brioche, or challah (in my case, vegan). A blend also works.
Drizzle extra warm broth and melted vegan butter (1 tablespoon vegan butter per ¼ cup broth) over the stuffing, cover with foil, and bake for 10-15 minutes. Broil at the end for crispy edges.
Sure! For 1-2 days ahead, assemble the stuffing up to baking, then wrap tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking.
Alternatively, freeze the uncooked stuffing mixture for up to 3 months. Thaw in the refrigerator overnight, let it sit at room temp for 30 minutes, and bake.
You can also freeze baked stuffing, then thaw and reheat. If doing so, I recommend underbaking it by a few minutes to avoid overbaking it when reheating.
Tips for the Best Vegan Stuffing
- Make sure the bread is dry: Even 1-2 day-old bread may retain moisture. Oven-dry (time will vary) until crisp to avoid soggy stuffing.
- Add broth incrementally: The amount needed will vary. It should be evenly moist, but not leaking excess liquid. It can help to let it sit for a moment to absorb the liquid before adding more.
- For crispier edges: Broil the stuffing at the end, optionally with a drizzle of melted vegan butter. Monitor to avoid burn.
- Adjust the baking pan if preferred: Use a larger, wider pan to maximize surface area, or a smaller, deeper dish for softer stuffing.
- Cover then uncover while baking: This method ensures vegan stuffing that's moist inside with a browned, crispy top.
Serving Suggestions
I usually make this vegan stuffing for Thanksgiving, Christmas, and 'roast dinners,' alongside:
- This loaded mashed potato bowl or vegan scalloped potatoes
- Vegan candied yams with marshmallows
- Vegan gravy and/or cranberry sauce (like my easy cranberry pear sauce)
- Brown sugar green beans and/or maple-glazed Brussels sprouts
- Beyond Meat meatloaf, vegan chicken, Tofurkey, etc.
Use leftovers (if you have any!) in wraps, sandwiches, or a breakfast hash.
Storage Instructions
Fridge: Let the vegan stuffing cool, then store it, covered, for up to 4 days.
Freeze: Tightly wrapped or in a Ziplock/Stasher for 3-4 months. Then, thaw in the fridge overnight.
Reheat: Microwave portions in 30-second increments OR bake at 350°F/175 °C until hot (about 15-20 minutes). Add a splash of broth if it's dry.
Other Vegan Thanksgiving Dishes to Consider
If you tried this easy vegan stuffing recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Stuffing
Ingredients
- 1 loaf sliced bread (12 to 14 cups), cut into 1-inch cubes and dried (or about 12 cups store-bought dried stuffing cubes)
- ¼ Cup vegan butter
- 1 large yellow onion diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 2 teaspoons poultry seasoning
- 3 teaspoons fresh herbs finely chopped (optional: sage, thyme, or parsley)
- 2 to 3 cups low-sodium vegetable broth (add as needed)
- ½ taaspoon black pepper
- Salt to taste
Instructions
- To prepare the bread, cut the slices into 1-inch cubes and spread them evenly on a large baking sheet. Bake at 300 degrees Fahrenheit for 30-40 minutes, stirring halfway through, until the cubes are completely dry but not browned. Let cool. To save time, you can substitute about 12 cups of store-bought dried stuffing cubes instead.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x13-inch baking dish and set aside.
- In a large skillet, melt the vegan butter over medium heat. Add the onion and celery and sauté for 6-7 minutes, until softened.
- Stir in the garlic, poultry seasoning, and fresh herbs (if using). Cook for 1-2 minutes until fragrant.
- Place the dried bread cubes in a large mixing bowl. Pour the cooked vegetable mixture over the bread and toss gently to combine.
- Gradually add 2 cups vegetable broth, tossing lightly until the bread is evenly moistened but not soggy. Add more broth as needed, ¼ cup at a time.
- Season with salt and black pepper to taste.
- Transfer the mixture to the prepared baking dish and spread evenly. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the top is golden and slightly crisp.
- Remove from the oven and serve warm
Notes
- Make sure the bread is dry: Even 1-2 day-old bread may retain moisture. Oven-dry (time will vary) until crisp to avoid soggy stuffing.
- Add broth incrementally: The amount needed will vary. It should be evenly moist, but not leaking excess liquid. It can help to let it sit for a moment to absorb the liquid before adding more.
- For crispier edges: Broil the stuffing at the end, optionally with a drizzle of melted vegan butter. Monitor to avoid burn.
- Adjust the baking pan if preferred: Use a larger, wider pan to maximize surface area, or a smaller, deeper dish for softer stuffing.
Andrea says
So easy and yummy!