Easy Vegan Stuffing

About this Stuffing

You will love the rich, savoury flavour of this classic side dish. This stuffing features basic ingredients like onion, garlic, carrot and herbs and is easy to whip up in under an hour.

This stuffing makes a great choice if you’re serving those with dietary restrictions. It does animal products and can be made gluten-free by using your choice of gluten-free bread.

Enjoy this stuffing with other sides like mashed potato, gravy and cranberry sauce and with mains like chickpea meatloaf or stuffed butternut squash. It’s perfect for the holidays or anytime you’re craving comforting holiday flavours.

Ingredient Notes

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

Here’s what you’ll need to make this recipe:

• Bread: You can use any bread but I like sourdough, multi-grain or another hearty, whole grain bread works well. A good quality white bread is just lovely too! You can use gluten-free bread if needed.
• Cooking Liquid: You can use butter for a more classic flavour or any cooking oil, for oil-free stuffing, you can use broth to saute.
• Onion: White or yellow onion works.
• Garlic: Use raw garlic, minced or grated.
• Carrot: You’ll need about 2 medium carrots or 2 cups diced. The amount doesn’t have to exact.
• Celery: Use roughly 2 cups diced. Again, the amount doesn’t have to be exact.
• Herbs: You can use dried or fresh herbs. The recipe calls for sage, thyme and rosemary.
• Broth: Use any vegetable stock or broth you enjoy, homemade or store-bought.

Step-by-Step with Photos

There are two steps to making this vegan stuffing: sautéing the vegetables and baking the stuffing. Let’s go through how to make it step-by-step.

Dry the Bread

There are two options for preparing the bread for stuffing:

1. Cube the bread and let it sit out overnight in a bowl.
2. Toast it in the oven on a baking tray.

I’ve made it both ways and think toasting it in the oven is the way to go. You want it to be a bit crispy and slightly browned. It shouldn’t be rock hard like a crouton but it should be a little firm with some crispiness to it.

Sauté the Veggies

While the bread is toasting, heat 2 tbsp of plant-based butter in a skillet over medium heat then add the carrots, onion, garlic and celery along with a generous pinch of salt and pepper.

If you’re not using butter or oil, heat the pan then add the veggies along with 2 tbsp broth.

You can see from the photo below you want to take the time to dice the veggies rather than roughly chop them. I think this lends to a better stuffing consistency once it’s done.

Sautéing Options: To keep the recipe oil-free, you can sauté the veggies in a few tablespoons of vegetable broth but for a more traditional stuffing flavour, you can use 1-2 tbsp of vegan butter. I’d suggest butter if you don’t mind using it!

Add the Herbs

After 7-8 minutes, stir in the fresh or dried herbs and cook for 4-5 more minutes, adding a little stock as needed if the pan is drying out or the mixture is starts to burn.

Be sure to scrape any browned bits off the bottom pan when you add more stock – they’re full of flavour!

Start preheating the oven now as well.

Mix the Veggies, Bread and Broth

Add the cubed bread to a large mixing bowl, then add the sautéed veggies. Start by adding 1 cup of vegetable broth, mixing, and then slowly adding more broth as needed.

Bake the Stuffing

Cover the stuffing with foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for another 10-15 minutes until golden brown on top.

Serve your stuffing right away or if you’re making it in advance, let it cool then cover and store in the fridge until you’re ready to reheat it.

Flavour Variations

I like simple stuffing made with the basics but there are lots of other ingredients you can add to make this stuffing your own. Here are a few ideas:

• Mix in 1/2 cup dried cranberries when you add the cubed bread.
• Mix in 1/2 cup chopped walnuts or pecans when you add the cubed bread.
• Add 1 diced apple when you saute the veggies.
• If you’d like to add mushroom, use 1-2 cups and cook it first in a little oil or butter, before adding the other veggies. Cook for 8-9 minutes until browned and the liquid has released and evaporated. Remove them from the pan and proceed with the recipe, mixing them back in when you add the bread.
• Try this Butternut Squash Stuffing.

More Holiday Recipes

Serve this stuffing alongside these recipes for a plant-based Thanksgiving feast:

• Homemade Cranberry Sauce
• Healthy Vegan Mashed Potatoes
• Maple Dijon Brussel Sprouts
• Stuffed Acorn Squash
• Vegan Mushroom Gravy
• Healthy Sweet Potato Casserole
• Rosemary Lemon Roasted Potatoes