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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!
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.
Best Bread for Stuffing
- A more firm bread works best - softer types of bread squish when you cube them and they also tend to be super mushy after baking the stuffing, and not in a good way. I like using french bread right from the bakery at the grocery store. If you use a sandwich-loaf-type bread, I recommend sticking it in the fridge so it firms up.
- 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.
Bake until crunchy on top!
Prep Ahead
The best way to make the stuffing ahead of time is to prepare the recipe all the way up until baking. Instead of baking, store the prepared stuffing in the fridge for up to 3 days. When you're ready to heat it, bake in a 375°F oven for 35-40 minutes, or until warmed and crunchy on top.
How-To Video
Enjoy this stuffing as a side dish with Whole Roasted Cauliflower or this Vegan Holiday Tofu Roast.
Recipe
Easy Vegan Stuffing
Ingredients
- 8 cups cubed bread
- 2 tablespoons vegan butter - or oil (see notes on sautéing with vegetable stock)
- 1 yellow onion - chopped
- 3 celery stalks - chopped
- 4 cloves garlic - chopped
- 1 tsp dried sage
- ½ tsp dried thyme
- 2-3 cups vegetable stock
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.
- 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 celery mixture.
- Add the vegetable stock until the bread is re-moistened. Add a little at a time to avoid a mushy stuffing.
- Add salt and pepper to taste.
- Bake at 375°F for 25-30 minutes or until the top is golden and crunchy. Serve warm!
Notes
- 8 cups of cubed bread is about 1 loaf of bread.
- The best type of bread to use a crusty, firm bread like french bread.
- Prefer not to use vegan butter or oil? Here are some tips on no-oil sautéing.
Nadine says
What if you want to roll the stuffing into the "meat"? Do you still fry everything or do you just put it raw into the turkey and then steam and bake? I'm just a little confused.
Breanna says
Made this for my family and I'm the one who was never able to cook and I BLEW them away with this incredibly easy recipe to follow. Now I'm required to make this at ever family holiday. This recipe is a life saver and SO good
Harmony says
This was tasty but ended up WAAAY too soggy. I used David's Killer Bread as suggested, and started with 2 cups of veggie broth since the recipe says 2-3 cups. Sadly it was way too much. Next time I'll start with 1 cup and slowly add from there.
Karissa says
Hi, Harmony! I suggest using a hearty bread like a french loaf next time.
Alexandra says
Hi
Have you ever added mushrooms?
Karissa says
I haven't as I'm allergic, but you absolutely could! Just saute some up along with the onions/celery.
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.
Renee Simmons says
I Will start but,Not at this very momment.Still on the fence about some things.How to cook vegan cooks.Making bake goods.Cause not a baker.So do have easy bake goods that,I can do.And the taste how make it taste good to my liking. Those are a few of my concerns for now thank you.
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.