Easy Vegan Stuffing Recipe

This Vegan Stuffing recipe is simple to make and the perfect vegan Thanksgiving dinner holiday side dish! It’s extra crispy on the outside while being soft on the inside (but not mushy at all!). Can’t wait for you to try this one.

Classic stuffing recipe made vegan!

A few years ago I posted a FULL roundup of over 20 amazing Vegan Thanksgiving side dishes. When I was originally compiling the list, the main thing I realized was missing was an EASY Vegetarian Stuffing recipe.

SO, I worked for a while to perfect this recipe so that it was moist and delicious despite being egg and sausage free + completely vegan! It’s packed with all of the savory flavors you want at the holidays.

Here’s why you’ll adore this recipe:

Classic holiday flavor: All the cozy, herby vibes of traditional stuffing without any dairy or eggs.

Customizable: Use your favorite bread, mix up the herbs, or toss in extras like mushrooms or cranberries.

Make-ahead friendly: Tastes even better the next day!

Crowd-pleaser: Even non-vegans won’t miss the traditional version.

In this post…

Simple ingredients need How to make this Vegan Stuffing Expert Tips Frequently Asked Questions More vegan holiday side dishes Watch the video Simple Vegan Stuffing Recipe

Simple ingredients need

Sourdough bread: The tangy flavor adds great depth—day-old or slightly stale bread works best. Other white bread will work if you don’t have sourdough.

Onion & celery: Classic stuffing base for savory flavor and texture! I like yellow onion but red onion would also work well.

Parsley & sage: Fresh herbs make all the difference. You can swap sage for rosemary or thyme if you prefer but there’s something about sage that screams the holidays to me! You could also you dried herbs.

Vegan butter: Gives that buttery, nostalgic flavor without the dairy.

Garlic: Adds a subtle aromatic kick. As little or as much as you desire.

Lemon juice: Brightens the flavors and balances the richness.

Vegetable broth: veggie broth helps moistens the bread and brings everything together—use low-sodium if your bread is salted.

How to make this Vegan Stuffing

This vegan Thanksgiving stuffing is super easy to make so let’s go over the simple steps. I did my best to keep it like the original recipe while also being fully plant based!

As a reminder, the FULL written recipe is down in the recipe card!

Toast the bread. You’ll start by toasting the bread on a sheet pan until golden brown and crisp

Saute the veggies. In a large skillet over medium heat, sauté onions, celery, herbs, and garlic in olive oil until fragrant. Mix in butter.

Mix. Toss the stuffing mixture together in a large bowl with broth and lemon juice and mix until well combined.

Assemble and bake. Add the mixture to a baking dish and bake until the top is golden and the center is soft and cozy.

Expert Tips

Use day-old bread: Slightly stale bread absorbs the broth without turning mushy.

Taste your broth: Adjust salt levels before pouring it over the bread.

For extra texture: Toast the bread cubes an extra 5–10 minutes for crunchier edges.

Make it ahead: Assemble the stuffing, cover, and refrigerate overnight. Bake just before serving.

Optional upgrades: Add sautéed mushrooms, chopped apples, or toasted pecans for more flavor.

Frequently Asked Questions

What’s the best bread for Thanksgiving stuffing?

This is really up to personal opinion but it’s widely believed that the best type of bread for stuffing is sourdough. That being said, I’ve also made it with French bread and even cheap white bread.

Can I make this gluten-free?

Yes! Use your favorite gluten-free bread and reduce broth slightly since GF bread can absorb more moisture.

Can I prepare vegan stuffing ahead of time?

Definitely. Assemble it up to 24 hours ahead, cover tightly, and refrigerate. Bake just before serving.

How can I keep it from getting soggy?

Make sure your bread is well-toasted before mixing in the broth. The cubes should be crisp but not rock hard.

Can I freeze vegan stuffing?

Yes! Bake it, let cool, then freeze in portions for up to 3 months. Reheat in the oven until warmed through.

More vegan holiday side dishes

Vegan Turkey

Vegan Sweet Potato Casserole

Creamy Vegan Mashed Potatoes

Vegan Gravy

Orange Cranberry Sauce

Cranberry Brussels Sprouts

Watch the video

Simple Vegan Stuffing

This vegan stuffing recipe is simple to make and perfect for holiday meals!

Course dinner

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings servings

Calories 289kcal

Author Brita Britnell

Ingredients

1 pound of sourdough bread cut into ½ – 1 inch cubes2 tablespoons of olive oil1 yellow onion finely chopped3 stalks of celery thinly sliced1 teaspoons of fine sea salt½ teaspoon of freshly ground black pepper + more to taste3 tablespoons of parsley finely chopped2 tablespoons of fresh sage minced (could also use rosemary, thyme or a mix of these)2 tablespoons of vegan butter4 cloves of garlic minced2 tablespoons of lemon juice1 ¼ cups of broth

Instructions

Preheat oven to 350 and grease a casserole dish with cooking spray. I used a 2 quart dish which results in a stuffing that is a bit softer in the middle. A larger dish, roughly 12 x 8 is most ideal.

Place the bread cubes on a large baking tray and lightly spray with cooking spray. Bake for 25-30 minutes of until the bread is rather crispy but not totally hard (you don’t want it to be a crouton). Once done, transfer to a large bowl.

In a large skillet over medium heat, heat the olive oil. Once hot, add in the onion, celery, salt + pepper, parsley, and sage. Saute for 5 minutes. Add the garlic and butter and cook for an additional 3 minutes.

Add the veggie mixture to the bowl with the bread cubes and toss lightly. Pour in the lemon juice and broth and mix until combined and all of the bread is lightly damp.

Pour into the prepared baking dish and bake for 45-50 minutes. At the 30 minutes mark, check to make sure the top isn’t getting too dark and if it is, cover with tin foil to continue baking. (I never really needed to do this).

Notes

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. For long-term storage, freeze for up to 3 months and thaw overnight before reheating.

Nutrition

The post Easy Vegan Stuffing Recipe appeared first on Food with Feeling.