This Vegan Stuffing is absolutely delicious and easy to make! A family favorite side dish for Thanksgiving and the holidays.
This is the best vegan stuffing!
This easy vegan stuffing recipe is the perfect addition to your holiday table. A family favorite that is sure to impress anyone who tries it!
I have served this stuffing to family members who are meat eaters and everyone cannot believe how much flavor it has! I have had so many people ask me for the recipe, so here it is.
It is one of the most delicious vegetarian thanksgiving recipes I have ever made. It is not difficult to make, and the flavor is absolutely incredible!
I created this recipe in 2014 and we have made it every year since. It isn’t the holidays without this recipe on my table!
“Just made this recipe for Thanksgiving and it was amazing! Thank you so much, definitely my favorite part of the Thanksgiving feast.”
– Chelsea
Ingredients You Need
Bread: you will need around 1 loaf of bread
Vegetables:Fresh veggies are the star of this stuffing and you will need celery, onion, carrots, fresh garlic.
Seasonings: Salt, Pepper, Sage, Thyme, Oregano
Vegan Butter: I like using earth balance brand
Vegetable stock
How to make vegan stuffing for Thanksgiving
This delicious side dish starts off with a base of fresh garlic and onion, carrots, and celery. Fresh vegetables add great texture and flavor to the stuffing.
Garlic and onion add a great base of flavor and I use so much of both every Thanksgiving.
Step 1: Add the carrots, onion and celery to a large skillet or dutch oven. Add in the vegan butter, salt and pepper, sage, thyme, oregano.
Step 2: Cook the vegetables for around 10 minutes on medium high heat, or until the vegetables start to soften, but are not mushy.
Step 3: Cut your bread into cubes, and place them on a baking sheet. Dry roast the cubed bread in the oven for 10 – 15 minutes, or until it starts to brown and crisp on the edges. We just want to do this long enough to dry out the bread without burning it.
Check on the bread cubes often towards the end to avoid burning. Toasting the bread before adding it to the stuffing keeps it from turning to total mush which is key for a stuffing with texture to it!
Step 4: Once your bread is done roasting, add it to the skillet along with the vegetable stock. Pour in a little at a time and stir, then repeat.
Recipe Tip
If your skillet is not large enough to add the bread cubes to the vegetables, use a large mixing bowl instead to combine it all together with the vegetable stock.
Step 5: Transfer the stuffing to a large baking dish, then dot the top of the stuffing with vegan butter.
Bake the stuffing for around 30 minutes or so, until the top of the stuffing is golden brown. Serve and enjoy!
Can I Make This Gluten Free?
Yes! To make your stuffing gluten free, all you have to do is use a gluten free bread. I have used this recipe with millet bread and it worked well. All of the other ingredients are naturally gluten free.
Prepping Ahead
Every year I try to prep ahead as much as I can for Thanksgiving before the big day. Here are the 3 things that I do the day before. This saves so much time once I’m ready to make the stuffing!
Dice the veggies: Chop up the onion, garlic, celery, and carrots and place them all together in a ziploc bag in the refrigerator.
Cut the bread into cubes: Place into zip loc bags or an airtight container until you are ready to bake it.
Measure out the spices: measure out all the spices ahead of time and place them in a small bag or container ready to go.
This stuffing is also delicious reheated which is usually not the case for stuffing that I have had before.
Ever since I first created this recipe, I have made it every single year. I’ve made it for 10 years now and have no desire to even tweak the recipe.
I follow it exactly every year to guarantee it comes out perfect! The spices in this recipe are key and sage really is the star of the dish.
Last year I served Thanksgiving dinner to my family and everyone raved about the dishes! If you too do not like mushy stuffing, you are going to love this recipe.
Storing Leftovers
Storing: Leftover vegan stuffing can be stored in an airtight container in the refrigerator for 3-4 days
Reheating: Microwave or warm leftovers in the oven at 350 until heated through.
Made this last Thanksgiving, then again a month later, now thinking about making it this week. We like our stuffing very moist so added twice the broth (used vegan chick’n cubes). My dad’s stuffing was the best, however it included meat, this is the next best option since going vegan! I crave this “stuff”.
Sounds delicious. Can it be made ahead and refrigerated?
I wouldn’t recommend it, as the texture is going to soften when reheated. This is best fresh, although I always eat the leftovers the next day too!
Made this last Thanksgiving, then again a month later, now thinking about making it this week. We like our stuffing very moist so added twice the broth (used vegan chick’n cubes). My dad’s stuffing was the best, however it included meat, this is the next best option since going vegan! I crave this “stuff”.
What vegan butter do you recommend?
Soooo delicious!! Perfect for thanksgiving, it was wonderful.
Where do you get millet bred?
I found it at my local health food store. The brand was Sami’s bakery in Florida.
What kind of bread would you recommend?
I have used several types of sandwich bread including gluten free and it’s all worked well.
Are the thyme and oregano dried or fresh?
They are dried!