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

Vegan Stuffing

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 35 mins
  • Total: 45 mins
  • 8 1x
  • Side Dish
  • Vegan, American

Servings 8 1x

Scale Tap or hover over number to scale servings

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


  • 1 pound bread cut into 1-inch cubes (450 g or about 12 cups), see notes
  • 2 tbsp melted vegan butter or oil
  • 1 onion, chopped
  • 1 stalk of celery, chopped
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cup vegetable stock (500 ml)


  1. 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
  2. Preheat the oven to 350ºF or 180ºC.
  3. 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.
  4. Add the bread cubes and the sautéed onion and celery to a large bowl. Stir until well combined.
  5. 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.
  6. Transfer the stuffing to an 8×8 inch (20×20 cm) baking dish and bake for about 30 minutes or until golden brown.
  7. Remove from the oven and allow to slightly cool before serving.
  8. Keep leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.


  • 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 1/2 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.


  • Serving Size: 1/8 of the recipe
  • Calories: 189
  • Sugar: 3.8 g
  • Sodium: 597 mg
  • Fat: 4.7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 31.6 g
  • Fiber: 2.3 g
  • Protein: 4.8 g