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    Home » Thanksgiving

    Simple Vegan Homemade Stuffing

    Published: January 5, 2020 | 12:47 am, Modified: Jul 31, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Simple Vegan Homemade Stuffing 🌱 Elevate your holiday traditions effortlessly with this delicious plant-based stuffing crafted from bread, celery, onion, and an array of flavorful seasonings.

    A serving bowl filled with simple vegan homemade stuffing made with bread, celery, onions, herbs, and broth.

    Being vegan does not mean you have to give up using your family's traditional holiday recipes, like everyone's favorite - savory bread stuffing. With this simple recipe, you can enjoy all the flavor and texture of this classic Thanksgiving dish prepared with 100% vegan ingredients.

    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 candied yams - just with a vegan twist. I've re-created many of our family 'heirloom' recipes over the years, and this old fashioned vegan bread stuffing is a favorite with my gang.

    A serving bowl filled with simple vegan homemade stuffing made with bread, celery, onions, herbs, and broth.
    Jump to:
    • Why we love this recipe
    • Ingredient Notes
    • 🥕Tip #1
    • Instructions
    • 🥕Tip #2
    • Equipment
    • 🥕 Serving Suggestions
    • 🥕FAQ's
    • Recipe
    • Food Safety
    • Comments
    A vegan thanksgiving dinner plate with mushroom seitan Wellington, stuffing, mashed potatoes and gravy, cranberry yams, green bean casserole, and a bowl of homemade cream of tomato soup, and a plate of homemade bread, butter and cranberry sauce.

    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

    Ingredients to make homemade stuffing made with bread, celery, onions, herbs, and broth.
    • 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 

    🥕Tip #1

    I recommend using basic white bread - not sourdough or artisan, as the texture might make your stuffing too chewy or tough.

    Instructions

    Cubes of dried white bread on a cutting board.
    • 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.
    Diced celery, onions and herbs in broth inside a soup pot.
    • 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.

    🥕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.

    A bowl filled with simple vegan homemade stuffing made with bread, celery, onions, herbs, and broth.
    • 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.
    A bowl of vegan Thanksgiving stuffing.
    • 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

    This simple vegan homemade stuffing is a crowd pleaser! Everyone at your table will likely 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. See FAQ's below.

    Equipment

    • Large stove top pot (5 qt or more)
    • Kitchen knife and bread knife
    • Cutting board
    • Measuring spoons
    • Large spoon for stirring
    • Oven-safe baking dish
    • 2-3 baking sheets (for drying bread)
    • Large mixing bowl
    A serving bowl filled with a simple vegan bread stuffing.

    🥕 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.

    A plate with traditional vegan Thanksgiving foods.

    🥕FAQ's

    What is the difference between stuffing and dressing?

    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.

    Can I adjust the recipe for more or less servings?

    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.

    Can this recipe be prepared in advance?

    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.

    How to store vegan stuffing?

    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!

    Collage images of vegan Thanksgiving dishes.

    Happy holidays & everyday!

    Recipe

    Homemade vegan stuffing in a bowl

    Simple Vegan Homemade Stuffing

    by Connie🥕
    Celebrating holiday traditions just became easier and more delicious with this simple vegan homemade stuffing recipe!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 1 hour hr
    Cook Time 30 minutes mins
    Course Dinner, Entree, Main Course, Side Dish
    Cuisine American
    Servings 12
    Calories 245 kcal

    Equipment

    • Large stove top pot (5 qt or more)
    • Kitchen knife and bread knife
    • Cutting board
    • Measuring spoons
    • 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 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

    🥕This recipe is for a large batch (12 servings or  more). For a smaller quantity, simply reduce the ingredients by half. Store leftover stuffing inside an airtight container in a refrigerator for up to 3 days.
    🥕You can prepare this up to a day in advance. 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.
    🥕 You can use your favorite all-purpose seasoning, but I recommend Spike. If you haven't tried it, it's great for everything from soups, veggies, tofu, salad dressings and vegan stuffing!  If you prefer to use fresh herbs, I suggest doubling the quantity in this recipe. Dried herbs tend to be more concentrated and stronger in flavor, so you can use less. 
    Recipe updated 11/13/20

    Nutrition

    Calories: 245kcalCarbohydrates: 43gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 840mgPotassium: 123mgFiber: 3gSugar: 5gVitamin A: 282IUVitamin C: 1mgCalcium: 224mgIron: 3mg

    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.

    Tried this recipe?Let us know how it was!

    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

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Connie Edwards McGaughy

      November 25, 2020 at 5:12 pm

      5 stars
      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!

      Reply

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