Simple Vegan Homemade Stuffing 🌱 Elevate your holiday feast with this easy plant-based stuffing made from bread, celery, onions, herbs, and savory broth -just like the classic, only kinder.
This vegan stuffing has all the cozy, savory flavors you love, without the butter or chicken broth. Perfect for your Thanksgiving table!
Stuffing has always been a family favorite at our holiday table. When I became vegan, I refused to let that tradition go. I've re-created many of our family 'heirloom' recipes over the years, and this vegan bread stuffing is a favorite with my gang. In fact, everyone agrees they now much prefer Grandma's pumpkin pie recipe and candied yams made with all plant-based ingredients.
★★★★★ "I made this for our Christmas Eve meal (all vegan even with carnivores present). EVERYONE loved it. They couldn't get over how moist and tasty it was. Funny - they started comparing their non-vegan stuffing to this stuffing and the vegan stuffing won hands down....YAY!!!" Damon
Table of Contents
Why we love this recipe
- Requires only a few basic ingredients
- Very easy to make
- It can be prepared a day in advance
- Swap out or add ingredients to your liking
- Is the perfect side dish for any Thanksgiving or holiday table
- It's so delicious!
🥕See the printable recipe below for quantities & complete details
Ingredient Notes
- White bread (plain) - Substitute with wheat or gluten-free if preferred or needed
- Vegan butter - your choice
- Yellow onion
- Celery
- All-purpose seasoning (your choice) I love Spike
- Sage (dried or fresh) I prefer dried in this recipe
- Thyme (dried or fresh) I prefer dried in this recipe
- Basil (dried or fresh) I prefer dried in this recipe
- Vegetable broth - store bought or homemade
- Vegan bouillon - I use this one
- Sea salt
- Black pepper
🥕Pro Tip #1
I recommend using basic white bread - not sourdough or artisan, as the texture might make your stuffing too chewy or tough.
Instructions
- Cut bread into cubes. Next, you will need to let your cubed bread dry out. I prefer the quick-dry method (below), but you can also let your bread air dry for several hours.
- Quick-dry method: Arrange bread cubes on baking sheets and place in oven at low heat <200º for approximately 45 - 60 minutes or until bread is dried out. Check the dryness occasionally and turn the cubes over if needed.
- Melt butter in a large stove top pot over medium-high heat.
- Add onions, stirring frequently until they become soft.
- Add all seasonings.
- Add celery, stir occasionally until tender.
- Pour in vegetable broth and bouillon. Stir to combine.
- Add salt and pepper. Stir. Once veggies and broth are good and hot, remove from stove.
🥕Pro Tip #2
The trick to making great stuffing is your seasonings. Since this dish is mostly bread, you'll need to add a lot of rich savory flavor. I like to use a combination of dried herbs - sage, thyme, sweet basil, and my absolute favorite go-to all purpose seasoning - Spike. While I love fresh herbs in many dishes, for stuffing I prefer dried herbs since they're more concentrated in taste.
- Pour a small amount of hot broth and veggies into the bread.
- Using a large long handled spoon, quickly begin mixing in the broth. Repeat, adding small amounts of broth to bread, stirring until all is thoroughly combined. Bread should be moistened throughout, but not soggy.
- Refrigerate covered until 30 minutes before serving.
- Preheat oven at 350º. Place stuffing in oven-proof dish and cover with foil. Bake for 25-30 minutes or until stuffing is completely heated.
Variations
I love this recipe just as it is, but if you want to jazz it up, you can add other ingredients such as:
- Sliced almonds
- Chestnuts
- Mushrooms
- Fresh herbs
- Fresh cranberries
- Diced tofu or seitan
- Vegan sausage
Serving Suggestions
This simple homemade vegan stuffing is the natural side dish to serve on any Thanksgiving or winter holiday table. It's perfect paired with our vegan classic green bean casserole, mashed potatoes and vegan homemade mushroom gravy, simple maple cranberry yams, vegan mushroom seitan wellington, and cranberry orange sauce.
🥕FAQ's
The word stuffing usually refers to a bread or starchy mixture cooked inside the cavity of a turkey, chicken or other animal, which of course is not how we will prepare this dish. Dressing is the same as stuffing, but cooked in a pan or dish. I use the word stuffing in this recipe because it is more common.
This recipe is for a large batch (12 servings or more). For a larger quantity, I suggest preparing in separate batches. For a smaller amount, simply reduce the ingredients by half.
Yes, you can prepare this up to a day in advance. Store covered in a refrigerator. Reheat in an oven-proof dish or pan at 350º for 20 - 30 minutes. I suggest covering with parchment lined foil or an oven-proof lid while heating to prevent the stuffing from drying out.
Store leftover stuffing inside an airtight container in a refrigerator for up to 3 days.
🥕Need more ideas for easy & delicious vegan holiday recipes? Try these!
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Simple Vegan Homemade Stuffing
Equipment
- Large stove top pot (5 qt or more)
- Kitchen knife and bread knife
- Large spoon for stirring
- Oven-safe baking dish
- 2-3 baking sheets
- Large mixing bowl
Ingredients
- 2 loaves white bread plain - cubed
- 2 tablespoon vegan butter
- 1 large yellow onion diced
- 6 stalks celery diced
- 1 teaspoon dried seasoning all-purpose - I love Spike
- 2 teaspoon dried sage
- 1 teaspoon dried thyme
- 1-½ teaspoon dried sweet basil
- 1 qt vegetable broth (32 oz)
- 1-½ tablespoon vegan bouillon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Cut bread into cubes. Next, you will need to let your cubed bread dry out. I prefer the quick-dry method (below), but you can also let your bread air dry for several hours.
- Quick-dry method: Arrange bread cubes on baking sheets and place in oven at low heat <200º for approximately 45 - 60 minutes or until bread is dried out. Check the dryness occasionally and turn the cubes over if needed.
- Place dried bread cubes in a large mixing bowl.
- Melt butter in a large stove top pot over medium-high heat.
- Add onions, stirring frequently until they become soft.
- Add all seasonings.
- Add celery, stir occasionally until tender.
- Pour in vegetable broth and bouillon. Stir to combine.
- Add salt and pepper. Stir. Remove from stove.
- Pour a small amount of hot broth and veggies into the bread.
- Using a large long handled spoon, quickly begin mixing in the broth. Repeat, adding small amounts of broth to bread, stirring until all is thoroughly combined. Bread should be moistened throughout, but not soggy.
- Allow to cool down then refrigerate in an airtight container until 30 minutes before serving.
- Preheat oven at 350º. Place stuffing in oven-proof dish and cover with foil. Bake for 25-30 minutes or until stuffing is completely heated.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Damon says
I made this for our Christmas Eve meal (all vegan even with carnivores present). EVERYONE loved it. They couldn't get over how moist and tasty it was. Funny - they started comparing their non-vegan stuffing to this stuffing and the vegan stuffing won hands down....YAY!!!
Connie says
Damon, thank you for making my day! So happy everyone loved the stuffing!
Connie Edwards McGaughy says
This recipe is a winner. It's easy to make and even easier to gobble up! Make enough for leftovers - you'll be glad you did!