This is the best Vegan Stuffing: a classic, easy-to-make side dish that’s a Thanksgiving must-have. Made from simple ingredients, it’s a stress-free addition to any holiday table.
This vegan stuffing starts with good, crusty bread cubes for texture that’s crispy on the outside and soft inside. A blend of dried herbs adds depth and a savory, familiar flavor that evokes traditional Thanksgiving favorites. The method is straightforward and reliable, so you get great results every time.
🌟 Why you’ll love this recipe
- Flavorful traditions: Classic Thanksgiving flavors in every bite.
- Perfect texture: Crispy edges with a soft, tender center.
- Simple and reliable: Clear steps that work for cooks of all levels.
- Inviting aroma: Fragrant herbs that make the kitchen smell like the holidays.
- Plant-powered twist: All the traditional comfort, now vegan.
🧾 Ingredient notes
Bread: White bread is commonly used for its neutral flavor and soft crumb, but sourdough or cornbread also work well. Use slightly stale bread so it soaks up the flavors without falling apart. To dry bread faster, toast cubes in a 350°F (180°C) oven for 15–20 minutes.
Vegan butter or oil: Vegan butter delivers a rich, buttery flavor. Extra virgin olive oil is a fine alternative if you prefer.
Onion: Choose yellow or sweet onion for mild sweetness; red onions add color and bite; scallions are milder.
Dried herbs: Rosemary, sage, and thyme give a traditional profile. You can experiment with marjoram or a poultry seasoning blend for convenience.
See the recipe card below for a complete ingredient list and measurements.
đź“‹ Variations
- Mushroom & walnut: Replace celery with 1 cup sautéed mushrooms and add ½ cup chopped walnuts.
- Cranberry & pecan: Stir in ½ cup dried cranberries and ½ cup chopped pecans.
- Cornbread & sage: Use cornbread cubes and add 2 tablespoons fresh sage.
- Apple & maple: Add 2 diced apples and 2 tablespoons maple syrup for a sweet-savory twist.
- Carrot & raisin: Mix in 1 cup diced carrots and ÂĽ cup raisins; optional ÂĽ cup walnuts.
🔪 Instructions
Step 1. The day before, cut bread into ½-inch (1.27 cm) cubes and leave uncovered to dry slightly. Alternatively, spread cubes on baking sheets and toast at 350°F (180°C) for 15–20 minutes.
Step 2. Preheat oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with vegan butter or spray and set aside.
Step 3. In a large skillet, melt vegan butter over medium heat. Add diced celery, onion, minced garlic, rosemary, sage, thyme, salt, and pepper. Sauté until softened, about 5–7 minutes.
Step 4. In a large bowl, combine the toasted bread cubes, cooked vegetables, and chopped fresh parsley.
Step 5. Gradually pour in vegetable stock while tossing, adding enough until the bread is moist but not soggy.
Step 6. Transfer to the prepared baking dish, cover, and bake 35 minutes. Uncover and bake 10–15 more minutes until the top is golden and crisp.
đź’ Expert tips
- Choose the right bread: Use quality white, sourdough, or cornbread for the best texture and flavor.
- Use stale bread: Slightly dry bread soaks up flavors without becoming mushy. Let cubes sit uncovered overnight or toast them.
- Adjust herbs to taste: Rosemary, sage, and thyme are classic; try marjoram or a poultry-seasoning blend for variety.
- Add stock gradually: Pour stock in slowly while tossing so you reach the ideal moisture level.
- Bake to preference: Keep it covered for a softer result or uncover near the end for a crisp top.
âť“Recipe FAQs
Store in an airtight container in the refrigerator for 3–4 days. Cool to room temperature before refrigerating and use clean utensils to serve. If you won’t eat it within that time, freeze portions for longer storage.
Yes. Cool completely, portion into airtight containers or freezer bags, label with the date, and freeze for 1–2 months. Thaw overnight in the fridge and reheat before serving.
Oven: Preheat to 350°F (180°C), cover, and heat 15–20 minutes until 165°F (75°C). Microwave: Heat in short intervals, stirring between. Stovetop: Warm in a skillet with a splash of broth, stirring frequently.
Yes. Assemble in the baking dish, cover, and refrigerate up to 1 day. You can also freeze assembled stuffing. Bake from chilled or frozen, adding a few extra minutes if needed.
Choose bread with a neutral flavor and good structure for absorbing stock: white, sourdough, or cornbread are great options. Make sure the bread is slightly stale or toasted so it holds up and soaks up flavor.
🥧 Other delicious vegan Thanksgiving recipes
-
Vegan Spinach Artichoke Dip
-
Vegan Scalloped Potatoes
-
Vegan Apple Pie
-
Vegan Green Bean Casserole
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Vegan Stuffing
Ingredients
- 12 cups bread, cubed (sourdough recommended)
- ½ cup vegan butter or extra virgin olive oil
- 3 stalks celery, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ÂĽ teaspoon ground black pepper
- 3 cups vegetable stock
- 2 tablespoons fresh parsley, finely chopped
Instructions
- The day before, cube the bread into ½-inch pieces and leave uncovered to dry. Or toast cubes at 350°F (180°C) for 15–20 minutes.
- Preheat oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with vegan butter or spray.
- Melt vegan butter in a large skillet over medium heat. Add celery, onion, garlic, rosemary, sage, thyme, salt, and pepper. Cook until softened, 5–7 minutes.
- Combine toasted bread cubes, cooked vegetables, and parsley in a large bowl.
- Gradually add vegetable stock, tossing until the bread is moist but not soggy.
- Transfer to the prepared dish, cover, and bake 35 minutes. Uncover and bake 10–15 minutes until golden and crisp on top.
Notes
- Choose the right bread: Quality bread makes a difference—white, sourdough, or cornbread work well.
- Stale bread: Slightly dried bread soaks up flavors better; leave cubes uncovered overnight or toast them.
- Herb options: Stick with rosemary, sage, and thyme or try marjoram or a seasoning blend.
- Add stock slowly: Pour in gradually while mixing to avoid soggy stuffing.
- Baking tips: Keep covered for a softer result; uncover for a crisp top.