Easy Vegan Stuffing

Golden bread stuffing baked in a casserole dish.

5 from 1 vote

This easy vegan stuffing has crispy golden edges, a tender center, and classic savory herbs. It’s dairy-free and egg-free, and perfect for your Thanksgiving and Christmas table!

Prep Time20

Cook Time45

Dry Bread35

Total Time1 40

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 238kcal

Author: Toni

Equipment

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
1 tablespoon fresh herbs finely chopped, such as sage, thyme, or parsley, optional
2 to 3 cups low-sodium vegetable broth as needed
½ teaspoon black pepper
Salt to taste

Instructions

Cut the bread into 1-inch cubes and spread them on a large baking sheet. Bake at 300 degrees Fahrenheit (150 degrees Celsius) for 30 to 40 minutes, stirring halfway through, until completely dry but not browned. Let cool. To save time, you can use 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.
In a large skillet, melt the vegan butter over medium heat. Add the onion and celery and sauté for 6 to 7 minutes, until softened.
Stir in the garlic, poultry seasoning, and fresh herbs (if using). Cook for 1 to 2 minutes, until fragrant.
Place the dried bread cubes in a large bowl. Add the cooked vegetables and toss gently to combine.
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, ¼ cup at a time, if needed.
Season with the black pepper and salt to taste.
Spread the stuffing evenly in the baking dish. Cover with foil and bake for 25 minutes.
Uncover and bake for another 15 to 20 minutes, until the top is golden and crisp. Serve warm.

Notes

Sometimes I dry my own sourdough or French bread, and sometimes I use store-bought dried stuffing cubes to save time. If you dry your own, even day-old bread can hold moisture, so dry the cubes in the oven until crisp to avoid soggy stuffing.
Add the broth a little at a time. The amount you need depends on your bread. It should be evenly moist, but not wet.
A wider pan gives you more crispy edges, and a smaller, deeper dish gives you a softer stuffing.
Serves 10 to 12 as a side.
Make ahead: I’ve assembled it the day before, covered it, and refrigerated it, then baked it right before serving.
Store leftovers covered in the fridge for up to 4 days and reheat them in the microwave. I haven’t frozen this stuffing myself.

Nutrition