This amazing vegan stuffing recipe is packed full of flavor and the perfect texture! A plant based recipe that is guaranteed to impress everyone this Thanksgiving.
Today I am sharing my ultimate favorite vegan stuffing recipe that is perfect for Thanksgiving and Christmas!
This stuffing is worthy of being on the best of vegan holidays list…finally a stuffing that didn’t taste like mush!
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!
Ingredients to make vegan stuffing
- bread
- celery
- onion
- carrots
- fresh garlic cloves
- sea salt and pepper
- ground sage
- thyme
- oregano
- vegan butter
- veggie 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 stuffing vegetables around 10 minutes on medium high heat, until the vegetables start to soften, but are not mushy.
Step 3: Cut your bread into cubes, and place on a baking sheet. Dry roast the cubed bread in the oven for 10 – 15 minutes, until it starts to brown and crisp on the edges.
Check 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 that is not mushy.
Step 4: Once your bread is done roasting, add it to the skillet along with the vegetable stock. Stir well to combined the stuffing.
Step 5: Transfer the stuffing to a large baking dish, then dot the top of the stuffing with vegan butter. Bake the vegan stuffing for around 30 minutes or so, until the top of the stuffing is golden brown. Serve and enjoy!
how to make this stuffing gluten free
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.
How to prep stuffing ahead of time
Every year I try to prep ahead as much as I can for Thanksgiving before the big day.
The day before Thanksgiving, I chop up the garlic, onion, celery, and carrots and put it in a ziploc bag in the fridge. This will make your stuffing go so much faster the next day!
I’m all about making my life easier on Thanksgiving day.
This stuffing is also delicious reheated which is usually not the case for stuffing that I have had before.
Even just reheating it in the microwave it tastes great.
Ever since I first created this recipe, I have made it every single year. I’ve made it for 7 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.
“Just made this recipe for Thanksgiving and it was amazing! Thank you so much, definitely my favorite part of the Thanksgiving feast.” – Chelsea
Last year I served Thanksgiving dinner to my family and everyone raved about the dishes!
More vegan Thanksgiving Recipes
- Vegan Mashed Potatoes
- Vegetarian Gravy Recipe (use vegan butter to make it vegan)
- Homemade Cranberry Sauce
- Sweet Potato Casserole with Pecan Crumble (sub vegan milk and butter to make vegan)
- Cranberry Blueberry Crisp
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
Best Vegan Stuffing Recipe
The best vegan stuffing recipe for Thanksgiving. This simple dairy free vegetarian stuffing will be a staple on your holiday menu for years to come.
Ingredients
- 1 loaf of bread (14-16 slices)
- 1 heart of celery, diced (about 5 stalks)
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 10 cloves of garlic, finely diced or minced
- 1.5 teaspoons sea salt
- 3 tablespoons ground sage
- 1.5 teaspoons thyme
- 1.5 teaspoons oregano
- 2 tablespoons vegan butter
- 1/2 teaspoon pepper
- 2 cups veggie stock
- 2 tablespoons vegan butter for topping
Instructions
- Preheat oven to 400 degrees
- Cut bread into cubes and place on a baking sheet. Bake in the oven until slightly crunchy, about 10-15 minutes
- Combine diced celery, onion, carrots, garlic, 2 tablespoons of vegan butter, salt, sage, thyme, oregano, and pepper in a large skillet.
- Sautee over medium heat, stirring occasionally, until veggies are softened, around 10 minutes
- Add bread to skillet with the vegetables and stir well, then pour in the veggie stock
- Taste to adjust seasonings if necessary
- Grease a large baking dish with vegan butter, then transfer the stuffing mixture into the dish
- Dot the top of the stuffing with 2 tablespoons of vegan butter, cut into small cubes
- Bake the stuffing at 400 degrees for 30-40 minutes, or until desired texture (we prefer it more dry, but you could cook less for a more soft stuffing)
Notes
How to make this gluten free
To make this recipe gluten free, simply substitute a loaf of your favorite gluten free bread and make the rest of the recipe as written.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 231Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 653mgCarbohydrates: 37gFiber: 4gSugar: 5gProtein: 7g
Alyssa
Thursday 26th of November 2020
Soooo delicious!! Perfect for thanksgiving, it was wonderful.
Kathy A Moyer
Monday 4th of November 2019
Where do you get millet bred?
Joy Shull
Tuesday 5th of November 2019
I found it at my local health food store. The brand was Sami's bakery in Florida.
Torche’
Tuesday 29th of October 2019
What kind of bread would you recommend?
Joy Shull
Tuesday 29th of October 2019
I have used several types of sandwich bread including gluten free and it's all worked well.
Dee
Monday 17th of December 2018
Are the thyme and oregano dried or fresh?
Joy Shull
Monday 17th of December 2018
They are dried!
Lisa J
Monday 19th of November 2018
Can't wait to try this recipe! I would like to bake the bread cubes ahead of time, as they typically maintain their crisp texture if kept airtight. Have you ever done this for your recipe?
Joy Shull
Monday 19th of November 2018
I have not tried it myself but it sounds like it would work!