Vegan Stuffing Recipe – Crispy, Flavorful, and Holiday-Perfect
I still remember the first Thanksgiving I made vegan stuffing. The scent of rosemary and sage filled the kitchen while the bread cubes soaked up the golden vegetable broth. The mushrooms added a meaty bite, and the top baked into a perfectly crisp crust that crackled as I served it at the table. Everyone, vegan or not, went back for seconds. That’s the magic of this vegan stuffing: hearty, savory, and comforting enough to please a crowd.

Hearty Vegan Stuffing
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Melt vegan butter in a large skillet. Sauté onion and celery for 5–7 minutes until softened.
- Add mushrooms and cook another 5–7 minutes until browned. Stir in garlic and cook 1 minute more.
- Mix in rosemary, sage, thyme, paprika, salt, and pepper. Let cook briefly to release aromas.
- In a large bowl, combine dried bread cubes and parsley. Pour sautéed mixture over and toss gently.
- Slowly add vegetable broth while tossing, until bread is moist but not soggy.
- Spread mixture into prepared baking dish. Bake uncovered for 25–30 minutes until golden and crisp on top.
- Let cool slightly and garnish with extra parsley before serving.
Nutrition
Notes
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Table of Contents
Why You’ll Love This Vegan Stuffing
- Crispy on top, soft and flavorful inside.
- 100% plant-based but rich and hearty.
- Uses simple pantry ingredients and fresh herbs.
- Perfect for Thanksgiving, Christmas, or any cozy dinner.
- Easy to make ahead and reheat for stress-free holidays.

Ingredients You’ll Need (and Easy Substitutions)
Here’s everything you need to create this cozy vegan stuffing:
Ingredient | Measurement | Substitution Tips |
Vegan butter | 2 tbsp | Olive oil or dairy-free margarine |
Celery | 2 stalks, finely diced | Fennel or extra onion for flavor |
Yellow onion | 1 large, finely diced | White onion or shallots |
Garlic | 2 cloves, minced | Garlic powder if fresh not available |
Mushrooms | 8 oz, sliced (cremini) | White button or portobello |
Rosemary | ½ tsp dried | Fresh rosemary (1 ½ tsp) |
Sage | ½ tsp dried | Fresh sage (1 ½ tsp) |
Thyme | ½ tsp dried | Fresh thyme (1 ½ tsp) |
Smoked paprika | ¼ tsp (optional) | Regular paprika or chili powder |
Black pepper | ½ tsp, freshly ground | Adjust to taste |
Sea salt | 1 tsp | Kosher salt |
Bread cubes | 10 cups (1 lb), dried | Gluten-free bread for GF stuffing |
Parsley | ½ cup fresh, chopped | Cilantro for a twist |
Vegetable broth | 2 ½ cups, low sodium | Mushroom broth for depth |
Tip: Use stale or oven-dried bread for best results — it soaks up broth without getting mushy.
How to Make Vegan Stuffing Step by Step
- Prep the oven – Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook aromatics – Melt vegan butter in a large skillet. Add diced onion and celery, sauté 5–7 minutes until soft.
- Add mushrooms and garlic – Stir in mushrooms and cook 5–7 minutes until browned. Add garlic for 1 minute.
- Season well – Mix in rosemary, sage, thyme, paprika, salt, and black pepper. Let the spices bloom.
- Combine with bread – In a large bowl, toss dried bread cubes and parsley. Add sautéed mixture.
- Moisten with broth – Slowly pour vegetable broth over bread while tossing. Stop when bread is moist but not soggy.
- Bake until golden – Spread into baking dish. Bake uncovered for 25–30 minutes until top is crisp and golden.
- Serve with garnish – Let cool slightly, then top with fresh parsley.
How to Serve Vegan Stuffing
- Classic Thanksgiving table – Pair with roasted vegetables, vegan gravy, and mashed potatoes.
- Holiday twist – Add dried cranberries or roasted chestnuts for a festive flavor.
- Weeknight version – Serve with a simple lentil loaf or roasted chickpeas for a cozy dinner.
- Summer BBQ – Swap parsley for basil and pair with grilled veggies.
How to Perfect Your Vegan Stuffing
- Use stale bread — fresh bread will turn mushy. Toast cubes in the oven if needed.
- Taste and adjust seasoning before baking. Bread can mute flavors.
- Bake uncovered for that signature crispy top.
- For a richer flavor, use mushroom broth instead of vegetable broth.
- Add nuts or dried fruit for texture contrast.
Common Mistakes to Avoid
- Using fresh bread — it won’t hold up and turns soggy.
- Adding too much broth — stuffing should be moist, not wet.
- Overmixing — gently toss to keep bread cubes intact.
- Skipping herbs — rosemary, sage, and thyme make the stuffing truly savory.
- Covering while baking — you’ll lose that crunchy top layer.
Storage and Reheating Instructions
Storage Method | Duration | Reheating Tips |
Refrigerator | 3–4 days | Cover with foil, reheat at 350°F until warm |
Freezer | Up to 2 months | Thaw overnight, reheat at 350°F |
Make-Ahead | Assemble a day early | Bake right before serving |
Frequently Asked Questions
Can I make vegan stuffing ahead of time?
Yes, assemble it the day before, refrigerate, then bake just before serving.
Can I make gluten-free vegan stuffing?
Absolutely. Swap in gluten-free bread cubes and keep the rest the same.
Can I add extras like nuts or cranberries?
Yes! Pecans, walnuts, or dried cranberries make delicious add-ins for holidays.
What’s the best bread for stuffing?
A hearty sourdough, baguette, or multigrain bread works best because it holds up to broth.
Can I make it oil-free?
Yes, sauté the vegetables in a splash of broth instead of butter or oil.
Conclusion
This vegan stuffing is the perfect side dish for your holiday table. With its crisp top, tender center, and herb-packed flavor, it’s a recipe that everyone will love — vegan or not. Save this recipe for your next gathering and share it with friends. It’s proof that plant-based comfort food can be just as hearty and delicious.