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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 unique ingredients like apples or cranberries - just a basic simple stuffing recipe with celery, onion, and toasted bread to enjoy alongside your Thanksgiving feast.
Reminder: The full, printable recipe can be found in the recipe card below.
- Bread: You'll need 8 cups of cubed bread or about 1-1.5 loaves. More info about the bread is in the next section.
- Vegan butter: For sautéing. You can also use oil.
- Onion and celery: Classic ingredients for stuffing.
- Garlic: Use fresh cloves for the most flavor.
- Sage and thyme: These traditional Thanksgiving spices are a must!
- Vegetable stock/broth: You can buy this in a carton or make your own using vegetable bouillon.
- Salt and pepper: To taste. The amount of salt added will depend on how salty the vegetable stock you used is.
How to Make
Toast bread cubes in the oven.
Prepare the celery and onion with seasonings.
Add celery and onion to the stuffing along with the vegetable broth.
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 for a couple of days 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.
Adding the sage and thyme to your sauté pan helps those seasonings really bloom and shine through - 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.
We don't want the stuffing dripping wet in stock, and we definitely don't want it to be too dry. You know you have added enough liquid when the bread pieces are no longer dry in the middle. Just pick up a couple of pieces and squish them using your fingers to assess the moisture level. Keep adding a little stock at a time, mixing, and tasting.
Bake until crunchy on top!
Make Stuffing Ahead of Time
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 warm and crunchy on top.
You can absolutely leave those ingredients out. If you don't have an onion allergy, I do recommend substituting the fresh onions with about 1 teaspoon of onion powder. You can add it when you add the sage.
Of course! Sauté about a half pound of mushrooms (or more!) with the celery and onion.
Simply use your favorite GF bread. The remaining ingredients are naturally gluten-free.
For sure! Use your preferred brand. My favorite vegan sausage to add to stuffing is Field Roast Smoked Apple & Sage. It has the perfect seasonings. Cook the sausage according to the package instructions, crumble or chop up if needed, and mix in with the cubed bread before adding the veggie stock.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Best Vegan Stuffing
- 8 cups cubed bread
- 2 tablespoons vegan butter or oil (see notes on sautéing with vegetable stock)
- 1 medium yellow onion chopped
- 3 medium celery stalks chopped
- 4 cloves garlic minced
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 2-3 cups vegetable stock
- salt and pepper to taste
- 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.8 cups cubed bread
- 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.2 tablespoons vegan butter, 1 medium yellow onion, 3 medium celery stalks, 4 cloves garlic, 1 teaspoon dried sage, ½ teaspoon dried thyme
- 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.2-3 cups vegetable stock
- Add salt and pepper to taste.salt and pepper to taste
- Bake at 375°F for 25-30 minutes or until the top is golden and crunchy. Serve warm!
- 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.