Simple Vegan Homemade Stuffing 🌱 Celebrating holiday traditions just became a lot easier & more delicious with this simple vegan stuffing or dressing made with bread, celery, onion and seasonings.
Enjoy all the flavor and texture of this classic Thanksgiving dish with 100% plant-based ingredients.
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 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.
This post may contain affiliate links. I may earn from purchases at no additional cost to you.
Enjoy a delicious vegan Thanksgiving!
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!
Jump to:
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. See FAQ's below.
Ingredients
- White bread (plain) - Substitute with wheat or gluten-free if preferred or needed
- Vegan butter - your choice (I like Miyoko's)
- 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
🥕See printable recipe below for complete details
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.
🥕Tip
I recommend using basic white bread - not sourdough or artisan, as the texture might make your stuffing too chewy or tough.
- 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.
🥕Tip
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.
- 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
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
🥕 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!
Happy holidays & everyday!
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 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 rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
 |
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
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Connie Edwards McGaughy
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!