This is The Best Vegan Stuffing: a classic, easy-to-make side dish that's an absolute Thanksgiving must-have. Made with simple ingredients, it's a stress-free addition to your holiday feast.
This vegan stuffing is a timeless classic that starts with high-quality, crusty bread cubes, ensuring a satisfying texture that's both crispy on the outside and wonderfully soft on the inside.
A mix of fragrant dried herbs makes each bite burst with rich, savory goodness, bringing back fond memories of traditional Thanksgiving gatherings. Plus, foolproof results every time!
Looking for more vegan Thanksgiving recipes? Try my Vegan Mushroom Gravy, Vegan Biscuits, Vegan Cranberry Sauce and Vegan Lentil Loaf. They'll add serious flavor to your holiday table!
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🌟 Why you'll love this recipe
- Flavorful Traditions: This recipe captures the essence of cherished Thanksgiving flavors, providing a taste of tradition in every bite.
- Texture Perfection: With a blend of crispy on the outside and soft on the inside, it offers the ideal vegan stuffing texture that's incredibly satisfying.
- Foolproof Simplicity: Its easy-to-follow steps ensure success in the kitchen, whether you're a seasoned chef or a novice cook.
- Memorable Aromas: The mix of fragrant dried herbs creates an inviting aroma that will transport you to the heart of Thanksgiving memories.
- A Plant-Powered Classic Twist: Enjoy the classic goodness you love, now with a plant-based twist that's all about flavor and fun.
🧾 Ingredient notes
Bread: White bread is a popular choice for making vegan stuffing due to its neutral flavor and soft texture, ideal for absorbing the savory flavors of herbs and spices.
Variations may include other bread types like cornbread or sourdough, allowing for diverse flavors and textures in this beloved dish.
Always use stale bread. Let it become slightly tough or dry so it can absorb flavors better.
This takes a day or two, or you can speed it up by toasting cubed bread. It should be dry but still hold its shape.
Vegan Butter: While vegan butter is the ideal choice for replicating the traditional flavor and richness, extra virgin olive oil or even other oils can also be used as alternatives.
Onion: When making stuffing, you've got onion choices to fit your style.
There's the classic yellow or sweet onion for mild sweetness, red onions for a bit of kick and color, and green onions (scallions) for a milder twist.
Dried Herbs: While I personally enjoy the combination of rosemary, sage, and thyme for a classic stuffing flavor, feel free to get creative with your choices.
Herbs like marjoram can add a delightful twist, or you can go for the convenience of Poultry Seasoning for a well-rounded blend.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mushroom and Walnut Stuffing: Replace the celery with 1 cup (150 grams) of sautéed mushrooms and add ½ cup (60 grams) of chopped walnuts.
- Cranberry and Pecan Stuffing: Swap the traditional parsley for ½ cup (60 grams) of dried cranberries and ½ cup (60 grams) of chopped pecans.
- Cornbread and Sage Stuffing: Use Vegan Cornbread cubes instead of bread and enhance the herb profile with 2 tablespoons of fresh sage leaves.
- Apple and Maple Stuffing: Dice 2 apples and drizzle 2 tablespoons of maple syrup into your stuffing.
- Carrot and Raisin Stuffing: Dice 1 cup (150 grams) of carrots and mix with ¼ cup (60 grams) of raisins. You can also add ¼ cup (60 grams) of walnuts.
🔪 Instructions
Step 1. The day before, slice the bread into ½-inch (about 1.27 cm) cubes and leave them uncovered to slightly dry out. Alternatively, you can place the bread cubes on baking sheets and bake at 350°F (180°C) for 15-20 minutes the same day.
Step 2. Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking dish with vegan butter or cooking spray. Set aside.
Step 3. In a large skillet, melt the butter over medium-high heat. Add the celery, onion, garlic, herbs (rosemary, sage, and thyme), salt, and pepper. Stir and cook until soft, for about 5-7 minutes.
Step 4. In a large bowl, mix together the bread cubes, cooked vegetables, and fresh parsley.
Step 5. Gradually pour in the vegetable stock while tossing, adding more as needed until the bread cubes reach a moist but not soggy consistency.
Step 6. Transfer the mixture to the prepared baking dish. Cover the dish and bake for 35 minutes. Then, uncover and bake for an additional 10-15 minutes until golden and crispy on top.
💭 Expert tips
- Choose the Right Bread: Opt for high-quality bread like white, cornbread, or sourdough to serve as the base. The bread's quality affects the stuffing's outcome.
- Stale Bread for Better Absorption: Optimal flavor absorption is achieved with slightly stale bread. Slice into cubes and let sit uncovered overnight or toast for best results.
- Customize Your Herbs: Classic choices like rosemary, sage, and thyme are great, but don't hesitate to explore unique options like marjoram or Poultry Seasoning.
- Gradual Stock Addition: Add stock gradually while mixing to reach the ideal moisture level without making the stuffing overly soggy.
- Baking Versatility: Adjust baking time for your desired texture. Longer covered baking yields a softer stuffing, while uncovering it towards the end results in a crispier top.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored properly in an airtight container.
Be sure to let it cool to room temperature before refrigerating, and always use clean utensils when serving to prevent contamination.
If you have leftovers that you won't consume within that timeframe, consider freezing them for longer storage.
You can freeze it for extended storage. Allow it to cool to room temperature, portion it into manageable servings, and place them in airtight containers or resealable freezer bags.
Be sure to label it with the freezing date. Properly stored, vegan stuffing can stay frozen for up to 1-2 months.
To enjoy, thaw it in the refrigerator overnight and reheat it as needed, making it a convenient option for future meals.
To reheat vegan stuffing leftovers, follow these simple steps:
Oven Method: Preheat your oven to 350°F (180°C). Place stuffing in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until it reaches 165°F (75°C).
Microwave Method: Transfer stuffing to a microwave-safe dish, cover with a vented lid or wrap, and heat in 30-second intervals, stirring until the desired temperature.
Stovetop Method: Warm stuffing in a skillet with a bit of broth or water over medium-low heat, stirring frequently.
Yes, this recipe is perfect for preparing in advance. Assemble it in the baking dish, cover, and refrigerate for up to 1 day. If you want to store it longer, you can even freeze it.
When you're ready to enjoy it, you can bake it straight from the fridge or freezer with just a few extra minutes added to the baking time.
The best bread for stuffing is typically one that has a neutral flavor and a good texture for absorbing the savory flavors of herbs and spices.
Traditional choices include white bread, sourdough, or cornbread.
However, you can also experiment with different types of bread to achieve unique flavors and textures in your vegan stuffing.
The key is to ensure the bread is slightly stale, either by letting it sit uncovered overnight or by toasting the cubes in the oven, as this helps with flavor absorption and texture.
🥧 Other delicious vegan Thanksgiving recipes
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The Best Vegan Stuffing
Ingredients
- 12 cups bread, cubed, I used sourdough bread
- ½ cup vegan butter, or extra virgin olive oil
- 3 stalks celery, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups vegetable stock
- 2 tablespoons fresh parsley, finely chopped
Instructions
- The day before, slice the bread into ½-inch (about 1.27 cm) cubes and leave them uncovered to slightly dry out. Alternatively, you can place the bread cubes on baking sheets and bake at 350°F (180°C) for 15-20 minutes the same day.
- Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch (about 23x33 cm) baking dish with vegan butter or cooking spray. Set aside.
- In a large skillet, melt the butter over medium-high heat. Add the celery, onion, garlic, herbs (rosemary, sage, and thyme), salt, and pepper. Stir and cook until soft, for about 5-7 minutes.
- In a large bowl, mix together the bread cubes, cooked vegetables, and fresh parsley.
- Gradually pour in the vegetable stock while tossing, adding more as needed until the bread cubes reach a moist but not soggy consistency.
- Transfer the mixture to the prepared baking dish. Cover the dish and bake for 35 minutes. Then, uncover and bake for an additional 10-15 minutes until golden and crispy on top.
Notes
- Choose the Right Bread: Opt for high-quality bread like white, cornbread, or sourdough to serve as the base. The bread's quality affects the stuffing's outcome.
- Stale Bread for Better Absorption: Optimal flavor absorption is achieved with slightly stale bread. Slice into cubes and let sit uncovered overnight or toast for best results.
- Customize Your Herbs: Classic choices like rosemary, sage, and thyme are great, but don't hesitate to explore unique options like marjoram or Poultry Seasoning.
- Gradual Stock Addition: Add stock gradually while mixing to reach the ideal moisture level without making the stuffing overly soggy.
- Baking Versatility: Adjust baking time for your desired texture. Longer covered baking yields a softer stuffing, while uncovering it towards the end results in a crispier top.
Martini says
I can't wait to try this! I was thinking about the way my mom used to make stuffing way back when before I became a Vegan. She used milk, apples, onion and maybe celery. I was going to try to make re-create her recipe sans Turkey and then I saw this!
Iosune says
Hi Martini! Hope you enjoyed it 🙂
Jane says
I make cornbread stuffing often and I notice that you have a recipe for cornbread. Try adding corn bread to this recipe for a slight change in texture. Also, I add small amount of red bell peppers for color. You also have a nice gravy recipe. YUMM, stuffing with gravy
Iosune says
Hi Jane! Sounds so good 🙂 I need to try it!