Published: · Modified: by Shane Martin · This post may contain affiliate links.
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This vegan stuffing is the ultimate in savory, fall-inspired recipes. Bread, onions, celery, vegetable broth, and seasonings create this classic side dish.
This easy stuffing recipe is vegan, vegetarian, and oil-free.
Let’s not debate the issue of stuffing or dressing. It’s just not worth it. Whether you call it stuffing or dressing, it belongs on your Thanksgiving and Christmas menu. Period!
But, we all know it can be challenging, especially during the holidays, to make our favorite classic recipes healthy and vegan. But, that’s why I’m here. All you have to do is make it, serve it, and take the credit. Sound good? I thought so.
And, contrary to misguided thinking a turkey is not necessary in order to enjoy stuffing. It’s great as a stand-alone side dish, stuffing peppers, or using in place of croutons on Roasted Butternut Squash Soup.
So, flip the bird this year and enjoy your vegan Thanksgiving recipes and let’s start by making this vegan STUFFING!
Jump to:
- 🥘 Ingredients
- How To Make The Best Vegan Stuffing Recipe
- 💭 Top Tips
- Vegan Stuffing FAQ
- More Vegan Side Dishes
- The Best Vegan Stuffing
- 💬 Community
Table of Contents
🥘 Ingredients
Here are all the ingredients you need to make this classic stuffing. Here’s a quick rundown of everything you’ll need.
- Whole Grain Bread: Try and find a good fresh loaf of bread that’s been uncut at your local grocer or bakery. I found a whole-grain “everything bread” and it was amazing. But, the key is using a good sturdy bread. Whole-grain really seems to firm up and dry out nicely.
- Veggies: Celery and onions are the perfect pair of a great stuffing recipe. I also occasionally like to add mushrooms.
- Spice: Thyme, sage, and oregano are the flavors of Fall. And, they are essential to making stuffing taste like stuffing. But, feel free to add more like garlic, rosemary, or even fresh parsley if you wish. Salt and pepper should be added according to your own taste.
- Low-Sodium Vegetable Broth: If you don’t veggie broth in the cabinet, it’s quite simple to make your own. Just add 1 tablespoon of my Vegetable Bouillon Powder per 1 cup of warm water and whisk. This has become my go-to broth for cooking lately and I love it!
How To Make The Best Vegan Stuffing Recipe
Prepare the Bread
Be sure and do this the night before. Cut your bread into 1″ cubes and set it out in a large bowl or on abaking sheetso it will dry out and turn stale.
Make The Stuffing
- Preheat your oven to 350˚F.
- Heat a largenonstick skilletover medium-high heat. Sauté the veggies until the onions are translucent and soft. Add a little water or veggie stock if you need to.
- Place the bread cubes, sautéed vegetables, and spices in a large mixing bowl and toss until everything is well combined. Then, pour in the veggie stock and mix well. You want the bread to be “just saturated” – not too wet, and not too dry.
- Transfer the stuffing mixture to a 9 × 13 baking dish, 8 × 8 baking dish, or casserole dish and bake for30 minutesat350˚For until the bread starts to brown.
- Remove the stuffing from the oven and allow it to cool for just a few minutes before serving.
💭 Top Tips
- A loaf of good whole-grain bread is what I prefer. But, other good options are sourdough bread, French bread, Italian bread, and crunchy baguettes. But, a regular loaf of whole-wheat bread off the shelf works as well.
- Depending on the type of bread you use, you may increase or decrease the amount of veggie broth. You want the bread to be just saturated. Not too wet and not too dry.
- Adding things dried cranberries and maple roasted pecans for extra flavor and texture is excellent. But, any healthy dried fruit, nuts, or seeds will work.
- Use whatever veggies you have on hand. I really like adding mushrooms and carrots if I have them.
Vegan Stuffing FAQ
Can I Make Vegan Stuffing Ahead Of Time?
Yes! All you have to do is follow the recipe, but don’t bake it. Then, cover it and place it in the fridge for up to a couple of days before you cook. If it’s too dry simply add a little moreveggie broth.
Can I Freeze Vegan Stuffing?
Yes! You can store vegan stuffing in an airtight container in the freezer for up to 3 months. Place it in the fridge the night before to let it thaw. Then, cover with aluminum foil and bake for 20 minutes in a 325˚F oven. If it’s too dry simply add a little moreveggie broth.
Can I Make Vegan Stuffing Gluten-Free?
You can make this recipe gluten-free simply by using your favorite gluten-free bread. Just make sure it is vegan as some brands contain eggs.
Should I Use Fresh or Dry Herbs?
You can use either. Just remember to double the amount if using fresh herbs as they are less concentrated.
Is It Dressing or Stuffing?
Honestly, it depends on where you are and whatever you want to call it. Stuffing is usually prepared and cooked inside a turkey. But, we don’t do that…right? But, it’s still ok to call stuffing.
How To Store Leftovers?
I wouldn’t plan on there being any leftovers. But, in the rare instance, there are simply place the leftover stuffing in an airtight container and store it in the fridge for up to 3 days.
More Vegan Side Dishes
Looking for more delicious and healthy vegan side dishes in addition to this vegan stuffing? Check out these amazing creations!
- Vegan Mashed Potatoes
- Vegan Cornbread Stuffing
- Baked Vegan Mac and Cheese
- Vegan Cornbread
- The Best Vegan Sweet Potato Casserole
- Roasted Maple Dijon Brussels Sprouts
Be sure andso you never have to miss a recipe. And, don’t forget to leave a comment with a star rating. I would be eternally grateful because it helps more than you know! Blessings.
The Best Vegan Stuffing
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
Making the best Vegan Stuffing is so easy and it’s an absolute must-have for your Thanksgiving and Christmas table! Made with 7 simple ingredients, this healthy version of a classic is so satisfying and absolutely delicious.
- Author: Shane Martin
- Prep Time: 15 mins.
- Cook Time: 35 mins.
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan, Thanksgiving
- Diet: Vegan
Ingredients
Scale
- 1 loaf of hearty whole-grain bread cut into 1” cubes
- 2 stalks of celery, chopped
- 1 yellow onion, chopped
- 2 tsp. dried thyme
- 2 tsp. sage
- 2 tsp. oregano
- Salt and pepper to taste
- 2 ½ cups low-sodium vegetable broth
Instructions
Prepare the Bread
Do this the night before. Cut your bread into 1″ cubes and set it out in a large bowl or on a baking sheet so it will dry out and turn stale.
Make The Stuffing
- Preheat your oven to 350˚F.
- Heat a large nonstick skillet over medium-high heat. Sauté the veggies until the onions are translucent and soft. Add a little water or veggie stock if you need to.
- Place the bread cubes, sautéed vegetables, and spices in a large mixing bowl and toss until everything is well combined. Then, pour in the veggie stock and mix well. You want the bread to be “just saturated” – not too wet, and not too dry.
- Transfer the stuffing mixture to a 9 × 13 baking dish or 8 × 8 baking dish and bake for 30 minutesat350˚For until the bread starts to brown.
- Remove the stuffing from the oven and allow it to cool for just a few minutes before serving.
Notes
A loaf of good whole-grain bread is what I prefer. But, other good options are sourdough bread, French bread, Italian bread, and crunchy baguettes. But, a regular loaf of whole-wheat bread off the shelf works as well.
Depending on the type of bread you use, you may increase or decrease the amount ofveggie broth. You want the bread to be just saturated. Not too wet and not too dry.
Adding things dried cranberries and maple roastedpecansfor extra flavor and texture is excellent. But, any healthy dried fruit, nuts, or seeds will work.
Use whatever veggies you have on hand. I really like adding mushrooms and carrots if I have them.
Nutrition
- Serving Size:
- Calories: 140
- Sugar: 3.6 g
- Sodium: 287.3 mg
- Fat: 1.8 g
- Carbohydrates: 24.5 g
- Fiber: 4.2 g
- Protein: 6.4 g
- Cholesterol: 0 mg
