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Plant-based stuffing made with cubed bread and vegetables on a small plate.

Simple Vegan Stuffing

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegan


This easy, healthy vegan stuffing recipe is perfect for Thanksgiving, Christmas and other holiday meals. Serve this delicious stuffing alongside favourites like mashed potatoes, gravy and cranberry sauce for a complete holiday feast.


  • 10 cups cubed whole-grain bread (or white bread or sourdough)
  • 2 tbsp vegan butter or oil, or water or broth for oil-free stuffing
  • 1 white or yellow onion, diced, approx. 2 cups
  • 3 cloves garlic, minced
  • 2 medium carrots, diced, approx. 1.5 cups
  • 4 ribs celery, chopped, approx. 2 cups
  • salt and pepper
  • 2 tsp dried sage or 2 tbsp finely chopped fresh chopped sage
  • 1 tsp ground thyme or 1 tbsp finely chopped fresh thyme
  • 1/2 tsp dried rosemary or 1 tbsp finely chopped fresh rosemary
  • 12 cups vegetable broth


  1. Preheat Oven: Preheat the oven to 350 degrees.
  2. Toast Bread: Place the cubed bread on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crispy and browned. Keep a close eye on them to ensure they don’t burn.
  3. Saute Vegetables: Heat the butter or oil, if using, in a large skillet over medium heat. Add the celery, onion, garlic and carrot and a generous pinch of salt and pepper. If you didn’t use butter, add the water or broth for cooking. Saute the vegetables for 7-8 minutes until softened and fragrant. 
  4. Add Herbs: Stir in the dried or fresh herbs and cook for a few more minutes. Add more vegetable broth if the pan starts to dry out, scraping any browned bits off the bottom of pan as you do.
  5. Mix Stuffing: Add the cubed toasted bread and sautéed veggies to a large mixing bowl and add 1 cup of vegetable broth. 
  6. Adjust Liquid & Seasoning: Mix well then slowly start adding more broth until all the bread is moist but not soaked. I use about 1.5 cups broth. You may need a little more or less depending on the bread you use. Taste and add more salt and pepper, if needed.
  7. Transfer to Baking Dish: Transfer the mixture to a large casserole dish. I used a shallow 12 x 9 inch glass dish. It can be a little smaller and deeper, that’s totally fine.
  8. Bake Stuffing: Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes until golden brown on top.
  9. Serve: Serve right away or cool and store in the fridge until ready to reheat.

Keywords: easy vegan stuffing, healthy vegan stuffing