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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
Ingredients
- 8 cups bread - cubed
- 2 tbsp vegan butter - or oil (see notes on sautéing with vegetable stock)
- 1 yellow onion - chopped
- 3 celery stalks - chopped
- 4 cloves of garlic - chopped
- 1 tsp dried sage
- 1/2 tsp dried thyme
- salt and pepper to taste
- 2-3 cups vegetable stock
Instructions
- 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!
Sue says
Thank you for this recipe! It was perfect-simple to make & used ingredients I already had. I used up a few rolls I had in the freezer for awhile
Rachael Norton says
How many loaves of daves bread did you use for 1 batch?
Karissa says
1 loaf.
Teri says
Do you chop the garlic?
Karissa says
Yes!
Kimberly says
Hello! Which brand of bread do you use?
Thank you!
Karissa says
Some brands I have used for this stuffing are Dave’s Killer Bread, Simple Truth, and Private Selection.
Dianne says
What brand of veggie stock do you use?
Karissa says
Sometimes I buy the Simple Truth brand (I believe it’s a Kroger brand) but I also make it with veggie bouillon (Better Than Bouillon brand). More cost-efficient that way!
cathi says
I’m confused about preparing the day before. I thought you were saying it could be made the day before, then REheated the next day. Then it seemed you said to wait and bake it the day of. Could you clarify? Thanx!
Karissa says
Sure! I changed my method this year, and found that it’s better to wait to bake the day of. Assemble it in the casserole dish the day before – but stop before adding the stock. Cover and put it in the fridge. The next day, add the stock and bake it. In other words, follow steps 1-3 the day before, then steps 4-6 the day you are ready to eat it.
amanda schuman says
Hi! This looks great, roughly how many people does it serve?
Karissa says
About 8.
Mia Winter says
This recipe is AMAZING! I make it a few times a year and it’s so good that if hardly makes it to the table before it is gone.
Polly Levinson says
Hi Karissa,
Your recipe looks amazing – but question: we have someone coming to Thanksgiving who’s sensitive to garlic… do you think this recipe will work without the garlic? Or is there a substitute ingredient you’d recommend? Thank you!
Karissa says
Yes, it will absolutely work without the garlic! There will still be lots of flavor coming from the seasonings.
Leslie Mitchell says
Peace and blessings! How many servings is this delicious looking recipe?
Karissa says
About 8 servings.
Becca says
Hey there. This recipe sounds great, I was wondering how much in advance you could make this stuffing and what could be the methods of re-heating it? Thank you!
Karissa says
Hi, Becca! I always make it the day before and then reheat covered at 375 degrees for 30 mins, and then another 10 mins uncovered. Yours might need more or less time depending on the dish you use.
2018 UPDATE: I now recommend assembling the dish (follow steps 1-3) and stop before adding the stock. Then follow the remaining steps the day you are ready to eat.
Erin says
Can’t wait to make this for Thanksgiving! If I prepare it in advance, should I bake it first or wait until the next day?
Karissa says
I now recommend baking it the day of. Don’t add the veggie stock until you are ready to bake, but you can do everything else the day before.