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This vegan stuffing is incredibly easy to make and only requires a handful of ingredients + seasoning. A classic Thanksgiving side dish turned vegan-friendly!
Easy Vegan Stuffing Recipe
Stuffing is my happy place. Bread and delicious fall flavors…it can’t get any better than that in terms of comfort food.
My mom always makes stuffing with sausage in it. I used to LOVE it. Of course, since going vegan, I’ve had to discover new ways to cook. And guys, you can totally make stuffing without any meat or dairy so easily and it’ll taste just as good (without the heartburn later.)
There are no nuts and no odd ingredients like apples or cranberries – just a basic simple stuffing recipe with celery and onion and toasted bread and amazing seasoning.
A couple tips on choosing the right bread for stuffing:
- A more firm bread works best – softer breads squish when you cube them and they also tend be super mushy after baking the stuffing, and not in a good way.
- Using two different types of bread adds some additional flavor and just feels more fancy. I like a simple wheat and white bread combination. My mom loves using potato bread.
While toasting your bread, sauté the celery and onion.
I usually prefer to sauté with veggie stock or water, but for special occasions, I’ll break out the vegan butter (which is basically flavored & whipped oil). It just adds another delicious flavor element. If you have to avoid oil, here is a how-to on no-oil sautéing.
Adding the sage and thyme to your sauté pan helps to make those flavors POP – don’t skip this step!
The amount of vegetable stock you mix in with your stuffing will vary depending on the bread type and just how toasty it got when toasting.
You don’t want the stuffing to be dripping wet in stock, but you definitely don’t want it to be too dry, either. You have added enough liquid when the bread pieces are no longer dry throughout. Keep adding a little at a time, mixing, and tasting.
Alright, get your sage and thyme ready, because here is the full vegan stuffing recipe:
Easy Vegan Stuffing
- Place the cubed bread onto baking sheets and toast in a 350 degree oven for 15-20 minutes, stirring/flipping halfway.
- In the meantime, saute the celery and onion in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and saute for an additional 2 minutes.
- In a large dish, mix together the toasted bread and the saute mixture.
- Add the vegetable stock until the bread is just saturated - not too wet and not dry.
- Add salt and pepper to taste.
- Bake at 375 degrees for 30-40 minutes or until the top is golden and crunchy. Serve warm!