• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Fall
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Fall
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Recipes > Side Dishes

    Vegan Stuffing

    Published: Dec 3, 2019 · Modified: Oct 15, 2022 by Iosune · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe
    A close shot of a baking dish with vegan stuffing with the words vegan stuffing

    Vegan stuffing, a delicious, hearty, healthy, plant-based version of this classic Thanksgiving or Christmas side dish, made with just 10 ingredients.

    A picture of a baking dish with cegan stuffing made from scratch

    Whether you call it stuffing or dressing, this vegan stuffing recipe is a must in every Thanksgiving table.

    Although stuffing is also used as a turkey-filler, I'm a vegan myself, so I enjoy it as a side dish. It's much healthier and no turkey has to suffer!

    However, you can stuff other things using this stuffing, like peppers, eggplant, squash or any plant-based alternative to the classic turkey.

    It's a really inexpensive recipe, so useful if you have stale bread on hand, but you can also make it if you only have fresh bread.

    My recipe is pretty simple and made with just 10 ingredients: bread (any type will do), sautéed veggies (onion and celery), vegan butter (oil is also okay, or even water or vegetable stock for a low-fat alternative), vegetable stock, herbs, and spices.

    Some people also add nuts, seeds or dried fruits. I prefer this simple version, but it's up to you. Feel free to add also any meat alternative like lentils or seitan.

    Stuffing is really easy to veganize. You just need to use vegan butter or oil instead of regular butter and vegetable stock instead of chicken stock.

    How to make vegan stuffing – Step by step

    Step by step photos of how to make vegan stuffing from scratch
    • Preheat the oven to 350ºF or 180ºC.
    • Add the butter or the oil to a skillet and when it's hot, add the onion, celery, oregano, thyme, sage, salt, and pepper. Stir and cook over medium-high heat for 5-10 minutes or until golden brown, stirring occasionally (photo 1). Feel free to use some water or vegetable stock if you prefer your stuffing fat-free.
    • Add the bread cubes and the sautéed onion and celery to a large bowl and stir until well combined (photo 2).
    • Pour the vegetable stock into the large bowl and stir until well mixed (photo 3). I prefer to add the stock hot, but it's up to you.
    • Transfer the stuffing to an 8×8 inch (20×20 cm) baking dish and bake for about 30 minutes or until golden brown (photo 4). Then remove from the oven and allow to slightly cool before serving.

    Pro tips

    • Feel free to use any type of bread you want (sourdough bread, French bread, Italian bread, bakery loaf of bread, baguette, etc). I've used sourdough bread, baguette and a loaf of whole wheat bread and all of them worked amazing.
    • Omit the vegan butter for a fat-free version on this recipe and use some water or vegetable stock instead. Any oil will do, although I think vegan butter is the best choice.
    • Add any veggies and herbs (dried or fresh) you have on hand.
    • Feel free to add any nuts, seeds or dried fruits you want.
    • Keep in mind you may need to add more vegetable stock depending on the type of bread you're using, how dry your bread cubes are or how wet you like you stuffing (I like it not too soggy, not too crispy, but something in between).
    • Some recipes include eggs or any alternative to eggs like flax egg as a binder to hold all of the ingredients, but I think it's not necessary.
    A close shot of a small dish with some homemade vegan stuffing

    What is the difference between stuffing and dressing?

    The two common terms are used interchangeably depending on where you live, but traditionally stuffing is stuffed inside of an animal before cooking (fortunately there are so many plant-based alternatives nowadays) while dressing is simply cooked in a baking dish in the oven.

    Can you make vegan stuffing ahead of time?

    Of course! You only have to follow my recipe, but don't bake the stuffing, just keep it covered in the fridge for 1-2 days.

    Then remove from the fridge at least 30 minutes before baking and bake following the recipe instructions (you may need to bake it for 5-10 more minutes if your stuffing is too cold).

    If your stuffing is very dry, just add some vegetable stock before baking.

    Can you freeze vegan stuffing?

    Yes, you can freeze it in an airtight container for up to 3 months.

    To defrost it, just transfer to the fridge the night before and reheat it in the oven at 325ºF or 160ºC (covered with aluminum foil) for about 20 minutes or until warm throughout.

    If your stuffing is very dry, add some vegetable stock before reheating in the oven.

    Looking for more side dish recipes?

    • Vegan Cornbread
    • Vegan Gravy
    • Vegan Mashed Potatoes
    • Vegan Sweet Potato Casserole
    A close shot of a baking dish with vegan stuffing

    Did you make this vegan stuffing recipe?

    Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    📖 Recipe

    A square picture of a baking dish with cegan stuffing made from scratch

    Vegan Stuffing

    Vegan stuffing, a delicious, hearty, healthy, plant-based version of this classic Thanksgiving or Christmas side dish, made with just 10 ingredients.
    5 from 2 votes
    PRINT PIN RATE
    Course: Side Dish, Vegan Thanksgiving
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 pound bread cut into 1-inch cubes, about 12 cups, see notes
    • 2 tablespoon melted vegan butter or oil
    • 1 onion, chopped
    • 1 stalk of celery, chopped
    • 2 teaspoon dried oregano
    • 2 teaspoon dried thyme
    • 2 teaspoon dried sage
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 2 cup vegetable stock
    Prevent your screen from going dark

    Instructions

    • I cube my bread 1 or 2 days in advance, transfer to a baking tray and let them sit on the counter covered to dry out. If you only have fresh bread or your bread is not very dry and you're in a hurry, just bake the bread cubes onto a baking tray at 400ºF or 200ºC for about 10-15 minutes.
    • Preheat the oven to 350ºF or 180ºC.
    • Add the butter or the oil to a skillet and when it's hot, add the onion, celery, oregano, thyme, sage, salt, and pepper. Stir and cook over medium-high heat for 5-10 minutes or until golden brown, stirring occasionally. Feel free to use some water or vegetable stock if you prefer your stuffing fat-free.
    • Add the bread cubes and the sautéed onion and celery to a large bowl. Stir until well combined.
    • Pour the vegetable stock into the large bowl and stir until well mixed. I prefer to add the stock hot, but it's up to you.
    • Transfer the stuffing to an 8×8 inch (20×20 cm) baking dish and bake for about 30 minutes or until golden brown.
    • Remove from the oven and allow to slightly cool before serving.
    • Keep leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

    Notes

    • I've improved this recipe. I've doubled all the ingredients, except the celery (I used to add the same amount) and the vegetable stock (I've only added ½ cup or 125 ml more). I've also used vegan butter this time (the original recipe was fat-free) and sourdough bread instead of whole wheat bread.
    • Feel free to use any type or bread you want (sourdough bread, French bread, Italian bread, bakery loaf of bread, baguette, etc). I've used sourdough bread, baguette and a loaf of whole wheat bread and all of them worked amazing.
    • Omit the vegan butter for a fat-free version on this recipe and use some water or vegetable stock instead. Any oil will do, although I think vegan butter is the best choice.
    • Add any veggies and herbs (dried or fresh) you have on hand.
    • Feel free to add any nuts, seeds or dried fruits you want.
    • Keep in mind you may need to add more vegetable stock depending on the type of bread you're using, how dry your bread cubes are or how wet you like you stuffing (I like it not too soggy, not too crispy, but something in between).
    • Some recipes include eggs or any alternative to eggs like flax egg as a binder to hold all of the ingredients, but I think it's not necessary.

    Nutrition

    Serving: 1serving | Calories: 189kcal | Carbohydrates: 31.6g | Protein: 4.8g | Fat: 4.7g | Saturated Fat: 1.1g | Sodium: 597mg | Fiber: 2.3g | Sugar: 3.8g
    Tried this recipe?Let us know how it was!

    Update Notes: This post was originally published in November of 2017, but was republished with new photos, step by step instructions and tips in December of 2019.

    More Vegan Side Dish Recipes

    • Photo of a bowl of vegan mushroom soup, topped with some sautéed mushrooms, chopped parsley, and a drizzle of coconut milk.
      Creamy Vegan Mushroom Soup
    • Sliced bread topped with lettuce, tomato, and vegan chicken salad.
      The Best Vegan Chicken Salad (15 Minutes)
    • A bowl with vegan tofu ricotta cheese and some bread slices around.
      Vegan Tofu Ricotta Cheese (4 Ingredients)
    • Photo of some slices of vegan bacon
      Vegan Bacon

    Reader Interactions

    Comments

    1. Kelly says

      October 15, 2022 at 12:08 am

      5 stars
      So easy and delicious. My family really enjoyed it.

      Reply
      • Adriana @ Simple Vegan Blog says

        October 19, 2022 at 2:34 pm

        Hi Kelly! Thank you so much 🙂

        Reply
    2. J. Williams says

      November 27, 2020 at 5:04 pm

      Hi, I lost my fave recipe for Thanksgiving and made this stuffing as a quick substitute. Unfortunately, it did not work out for me. I prepared the dish in the morning and cooked it in the afternoon. In short, it was so soggy I couldn't serve it. 🙁 2 cups of vegetable broth was too much. I cooked it longer than recommended thinking it would help dry it out, but it did not.

      Reply
      • Iosune Robles says

        November 30, 2020 at 8:16 am

        Hi! I'm so sorry about that 🙁 Did you change any ingredient with another one?

        Reply
    3. Martini says

      January 01, 2020 at 1:26 pm

      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!

      Reply
      • Iosune says

        February 26, 2020 at 3:51 pm

        Hi Martini! Hope you enjoyed it 🙂

        Reply
    4. Jane says

      December 03, 2019 at 7:11 pm

      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

      Reply
      • Iosune says

        December 05, 2019 at 11:41 am

        Hi Jane! Sounds so good 🙂 I need to try it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog, your go-to source for tasty and hassle-free plant-based recipes that everyone can enjoy, whether you're vegan or not. Explore a variety of easy-to-make dishes perfect for everyday cooking.

    More about me →

    Vegan Fall Recipes

    • Bowls of vegan pumpkin soup, topped with coconut milk, parsley, and a dash of black pepper.
      Vegan Pumpkin Soup (Easy + Creamy)
    • Sliced vegan pumpkin bread.
      The Best Vegan Pumpkin Bread
    • Stack of 3 vegan pumpkin cookies, top one frosted with a bite taken.
      The Best Vegan Pumpkin Cookies
    • Vegan butternut squash soup bowl garnished with parsley, coconut milk, and pumpkin seeds.
      Best Vegan Butternut Squash Soup
    • Stacked vegan pumpkin muffins with more muffins in the background.
      Easy Vegan Pumpkin Muffins
    • Vegan mushroom risotto plated with a golden fork.
      Creamy Vegan Mushroom Risotto

    Most Popular

    • Square picture of a dish with marinated tofu garnished with chopped chives.
      Easy Marinated Tofu
    • A bowl with tofu stir fry garnished with some sesame seeds.
      Easy Tofu Stir Fry
    • Close-up photo of tofu scramble
      Tofu Scramble
    • A glass measuring cup with vegan mayonnaise and a spoon.
      The BEST Vegan Mayonnaise (4 Ingredients)
    • Overview of baked tofu cubes onto a lined baking sheet.
      Crispy Baked Tofu (5 Ingredients)
    • Square photo of a dish with crispy pan-fried tofu cubes.
      Crispy Pan-Fried Tofu (20 Minutes)
    • Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
      Easy Vegan Crepes
    • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
      Easy Vegan French Toast

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2023 Simple Vegan Blog