Easy Vegan Stuffing

This easy vegan stuffing is everything you love about classic Thanksgiving stuffing, with crispy golden edges, a tender center, and plenty of savory herbs. It's made with vegan butter and vegetable broth, so it's dairy-free and egg-free, and it comes together with simple ingredients you might already have in your kitchen.

What Makes This Vegan Stuffing So Good

Over the years, I've experimented with all sorts of stuffing, from cornbread to cauliflower. But the classics are classic for a reason! This vegan stuffing recipe is loaded with sautéed onion, celery, garlic, vegan butter, and herbs, and it's always one of the first dishes to disappear from my holiday table.

• Crispy and tender: Baking it covered, then uncovered, gives you a soft, moist center with crunchy, golden edges on top.
• Classic flavor: Onion, celery, garlic, and poultry seasoning taste just like the stuffing you grew up with.
• No eggs or dairy: Vegan butter and vegetable broth hold it together, so it's naturally egg-free and dairy-free.
• Shortcut option: Dry your own bread, or use store-bought dried stuffing cubes to save time.
• Make-ahead friendly: Assemble it the day before and bake it right before dinner.

Serve it with my easy vegan gravy or vegan mushroom gravy, Instant Pot garlic mashed potatoes, dairy-free green bean casserole, and vegan candied yams with marshmallows for a full holiday spread.

Is Stuffing Vegan?

Traditional stuffing usually isn't vegan. Most recipes use butter, chicken broth, and sometimes eggs to bind it together. This version swaps in vegan butter and vegetable broth, and the bread holds together on its own, so you don't need eggs at all. Store-bought stuffing mixes and seasoned stuffing cubes vary a lot, so always check the label.

Vegan Stuffing Ingredients

You only need a handful of simple ingredients. You'll find the exact amounts in the recipe card below.

• Bread: Sometimes I dry my own sourdough or French bread, and sometimes I use store-bought dried stuffing cubes (about 12 cups) to save time. If you use store-bought cubes, check the label to make sure they're vegan.
• Vegan butter: Gives the vegetables and the stuffing a rich, buttery flavor. I use Earth Balance.
• Yellow onion and celery: The classic stuffing base. They soften as they cook and add flavor to every bite.
• Garlic: Adds savory depth.
• Poultry seasoning: Despite the name, it's a blend of dried herbs like sage, thyme, and rosemary, with no poultry in it. Any brand works, but check the label to be sure.
• Fresh herbs (optional): About 1 tablespoon of chopped sage, thyme, or parsley.
• Low-sodium vegetable broth: Moistens the bread in place of chicken broth. I use Better Than Bouillon (the no-chicken or vegetable base) mixed with water.
• Salt and black pepper: To taste.

Ways to Change It Up

These are the add-ins I've tried and loved:

• Vegan sausage: Crumble and cook it first for a heartier stuffing.
• Caramelized onion: Adds a deep, sweet, savory flavor.
• Fruit: Diced apple and cranberries make it sweet and savory.

Ideas I Haven't Tried Yet (But Would Love To)

I haven't tested these yet, but they sound delicious. If you try one, let me know how it goes in the comments!

• More vegetables, like sautéed carrots, leeks, mushrooms, or kale
• Chestnuts
• Extra spices or a sprinkle of nutritional yeast
• Nuts or seeds for crunch

How to Make Vegan Stuffing Step-by-Step

Step 1: Dry the bread. Cut the bread into 1-inch cubes, spread them on a large baking sheet, and bake at 300 degrees Fahrenheit (150 degrees Celsius) for 30 to 40 minutes, stirring halfway, until completely dry but not browned. To save time, you can use about 12 cups of store-bought dried stuffing cubes instead.

Step 2: Cook the vegetables. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Melt the vegan butter in a large skillet and sauté the onion and celery for 6 to 7 minutes, until softened. Stir in the garlic, poultry seasoning, and herbs and cook for 1 to 2 minutes, until fragrant.

Step 3: Add the broth. Toss the dried bread cubes and cooked vegetables in a large bowl. Add 2 cups of vegetable broth a little at a time, tossing between additions, until the bread is evenly moist but not soggy. Add more broth if needed, then season with salt and pepper.

Step 4: Bake. Spread the stuffing in a greased 9x13-inch baking dish and cover it with foil. Bake for 25 minutes, then uncover and bake for another 15 to 20 minutes, until the top is golden and crisp.

PRO TIP: Add the broth slowly and give the bread a minute to soak it up before adding more. You want it evenly moist, with no extra liquid pooling in the bottom of the bowl.

Toni's Recipe Tips

• Use dry bread: Even day-old bread can hold moisture, so dry the cubes in the oven until crisp to keep the stuffing from getting soggy. Store-bought stuffing cubes are already dry, so they're ready to go.
• Add the broth a little at a time: The amount you need depends on your bread. It should be evenly moist, but not wet.
• Cover, then uncover: Baking it covered first keeps the inside moist, and uncovering it at the end gives you the crispy, golden top.
• Choose your pan: A larger, wider pan gives you more crispy edges, and a smaller, deeper dish gives you a softer stuffing.

What to Serve With Vegan Stuffing

I make this stuffing for Thanksgiving, Christmas, and Sunday roast dinners, alongside:

• Easy vegan gravy, vegan mushroom gravy, or creamy vegan sausage gravy
• Instant Pot garlic mashed potatoes, the best garlic mashed potatoes, or vegan scalloped potatoes
• Dairy-free green bean casserole or brown sugar green beans
• Vegan candied yams with marshmallows and maple-glazed Brussels sprouts
• Easy cranberry pear sauce and fluffy vegan dinner rolls
• A main like Beyond Meat meatloaf or vegan chicken pot pie casserole
• For an easy squash side that cooks while the stuffing bakes, make this air fryer acorn squash.
• For dessert, vegan pumpkin pie or vegan pecan pie, with a glass of non-alcoholic Thanksgiving punch

Make Ahead, Storage, and Leftovers

Make ahead: I've assembled this stuffing the day before, covered it, and kept it in the fridge, then baked it right before serving.

Fridge: Let the stuffing cool, then store it covered in the fridge for up to 4 days.

Reheat: I warm leftovers in the microwave. Add a splash of broth if it seems dry.

Freeze: I haven't frozen this stuffing myself, but stuffing is commonly frozen. Many cooks freeze leftover baked stuffing in an airtight container for up to about 3 months, then thaw it in the fridge before reheating. If you try it, let me know how it goes in the comments!

Leftovers: Use them in wraps, sandwiches, or a breakfast hash.

Vegan Stuffing FAQs

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!