Simple Vegan Homemade Stuffing 🌱 Celebrating holiday traditions just became a lot easier & more delicious with this simple vegan stuffing/dressing recipe.
Enjoy all the flavor and texture of a classic Thanksgiving dish with 100% plant-based ingredients.
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What do vegans eat on Thanksgiving?
It seems the number one question I hear most often during the holidays is “What do vegans eat on Thanksgiving?”. It’s a good question, but I think a better question is “What don’t vegans eat for Thanksgiving?”, in which case the answer is easy. We just don’t eat anything from an animal. The fact that vegans wouldn’t eat a turkey is obvious. But we can and do enjoy almost all the other traditional dishes served on a Thanksgiving table, including stuffing or dressing.
Enjoy the foods you love!
There’s really no reason not to enjoy your family’s traditional recipes. It’s quite easy to substitute animal-based ingredients with entirely plant-based. Yes, you can still make your Grandma’s pumpkin pie recipe or Mom’s marshmallow candied yams – just with a vegan twist. I’ve re-created many of our family ‘heirloom’ recipes over the years, and this one is still a favorite with my gang.
What is the difference between stuffing and dressing?
The word stuffing is 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 commonly used.
How to make vegan stuffing
This simple vegan homemade stuffing (or dressing) is a crowd pleaser! Everyone at your table will be going back for seconds, which is why I make enough for at least twelve servings. Depending on your number of guests, you can increase or decrease the amount of ingredients, as needed.
I recommend buying basic white bread – not sourdough or artisan, as the texture might make your stuffing too chewy or tough.
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 love to use a combination of dried herbs – sage, 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.
🥕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
Need more ideas for easy & delicious vegan holiday recipes? Try these!
- Vegan Twice Baked Yams
- Orange Balsamic Roasted Brussels Sprouts
- Easy Vegan Mashed Potatoes
- Perfect Vegan Pumpkin Bread
- Garden Squash Casserole
Happy holidays & everyday!
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 Tbsp vegan butter
- 1 large yellow onion diced
- 6 stalks celery diced
- 1 tsp dried seasoning all-purpose – I love Spike
- 2 tsp dried sage
- 1-1/2 tsp dried sweet basil
- 1 qt vegetable broth (32 oz)
- 1-1/2 Tbsp vegan bouillon
- 1/2 tsp sea salt
- 1/4 tsp 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 being 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
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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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!