Today I am sharing my ultimate favorite vegan stuffing recipe – perfect for Thanksgiving and Christmas!
I’ve never liked stuffing. Every year at Thanksgiving, I remember thinking it was just too mushy and I didn’t care for the flavor at all.
It tasted like baby food to me.
Well this year has been a year of new traditions for me in many areas of my life.
So this Thanksgiving I decided to create a stuffing worthy of eating…a stuffing that didn’t taste like mush!
If you’re team mushy stuffing we can still be friends, but this recipe is for those of you that like a little texture!
I had never made stuffing before, so I decided to just go with flavors that I know I loved, and really focus on the texture.
I fell in love with this recipe, it is the perfect amount of crispy while still moist, it’s not labor intensive at all, and the flavor is absolutely incredible!
It’s also delicious reheated which is usually not the case for stuffing that I have had before.
Not to mention it’s vegan!
This is definitely going to be a tradition recipe for me that I make every year!
I’ve made it for several years now and have no desire to even tweak the recipe. I follow it exactly every year to guarantee it comes out the way I want it.
It is completely perfect!
The spices in this recipe are key. I just ended up using what I had and it turned out great!
Sage is really the winning spice in this.
I’m very happy with how this flavor combination turned out!
I also was able to make mine gluten free by using millet bread and it was delicious!
We top ours with the best ever vegetarian gravy with a bite of mashed potatoes, and cranberry sauce.
This will be on my Thanksgiving table for many years to come!
Click below to pin this Easy Vegan Stuffing:
Easy Vegan Stuffing
Ingredients
- 1 loaf of bread (14-16 slices) - I use either millet bread or Ezekiel brand
- 1 heart of celery, diced (about 5 stalks)
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 10 cloves of garlic
- 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
Directions
- Cut bread into cubes and crisp in the oven until slightly crunchy, about 10-15 minutes on 400 degrees (roast dry on a baking sheet)
- Combine diced celery, onion, carrots, garlic, 2 tablespoons of vegan butter, salt, sage, thyme, oregano, and pepper in a skillet.
- sautee until cooked through (about 10 minutes on medium heat)
- Add bread to skillet and stir well, add in veggie stock
- Taste to adjust seasonings if necessary
- Pour stuffing into a large glass baking dish (grease with vegan butter first)
- Dot the top of the stuffing with 2 tablespoons of vegan butter, cut into small cubes
- Bake 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)
Recipe Notes
MAKING THIS RECIPE? I want to see! Tag your pictures on instagram @buildyourbite and hashtag #buildyourbite.
Natalie | Feasting on Fruit says
Stuffing is one of those Thanksgiving dishes that I hated as a kid too, mushy, soggy bread what’s up with that? But now I totally love it, I think that stupid stuffing in a bag stuff gives it a bad rap. Homemade is definitely the way to go, and your recipe looks so hearty I love those big chunks of bread!
Joy says
Thanks Natalie!
Becky Wallenborn says
Hi Joy! Just discovered you while searching for healthy and yummy recipes. So this vegan stuffing recipe Does use ten garlic cloves? I’m just checking on that number before I shop and make it and serve to my Guinea-pig family! Thanks!
Joy Shull says
Hi Becky!
I do use 10 cloves of garlic in this recipe (it ends up being around one medium head of garlic.) I really love the depth of flavor that it adds to the dish, but I don’t taste any “garlicky-ness” at all. If you think you may not want that much garlic, you could use half as much. I hope you and your family enjoy it! Happy Thanksgiving!
Joy
Becky Wallenborn says
Thank you Joy! I’m trying several of your recipes for our thanksgiving meal and can’t wait to enjoy them all.
Happy thanksgiving to you and yours!
Becky
Joy Shull says
Hope you enjoy them as much as we do! Happy Thanksgiving to you as well! 🙂
Joy
Iris says
Doesn’t say amount of servings it yields. ??
I have to do for 50 people. ???
Joy Shull says
Hi Iris,
This makes a 9 by 13 casserole dish, so it serves around 8 people. I have updated the recipe to reflect this. Thanks!
Chelsea says
Just made this recipe for Thanksgiving and it was amazing! Thank you so much, definitely my favorite part of the Thanksgiving feast.
Joy Shull says
So glad to hear you enjoyed it Chelsea!
Tiareidt@gmail.com says
How many people will this recipe serve?
Thanks!
Joy Shull says
Hello!
This recipe will easily serve 6-8 people as a side dish.
Leslie says
We made these tonight and they were delicious. We will be adding them as a regular dish to our Thanksgiving and Christmas tables.
Joy Shull says
So glad you enjoyed the recipe Leslie!
Cheryl Smith says
Can this be made ahead and frozen?
Joy Shull says
I wouldn’t recommend freezing as the bread may lose texture. To save time on Thanksgiving you could do the veggie prep ahead and put the chopped veggies, garlic, and onion in a ziploc so that it is ready to go right in the skillet.
Kylee says
Could you put the cooked bread/veggie mixture in your baking pan then wait to cook it? I’m thinking of making this before we leave then popping it in the oven once we get to my family’s for Thanksgiving (1 hour or so drive).
Joy Shull says
I think that would be your best bet! It may get a little softer this way so if texture is an issue for you that would be the only thing. I do think it would still be delicious though!
Jen says
We are trying this today.
Joy Shull says
Enjoy!
Erin says
Hi Joy,
Will this store well? Making it the day before… Also, the 3 tbsps of sage is correct? That amount is much more than the other spices which is why I ask. Thank you!
Joy Shull says
Hi Erin,
It depends on how you like your stuffing. If you don’t mind texture, then it would be fine to make it ahead. Personally I like mine a little on the dryer side so today I am chopping all of the vegetables and putting them in a container in the fridge so that tomorrow all I have to do is sautee, add spices, and the bread. I think either way you do it would be fine. And yes, the sage is correct, as that is the main flavor 🙂 Enjoy the recipe and Happy Thanksgiving to you and your family!
Rob says
This was amazing!
Rob says
we make this every year!