Golden brown vegan stuffing with bread cubes, herbs, and vegetables in a white baking dish

Vegan Stuffing Recipe – Crispy, Flavorful, and Holiday-Perfect

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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.

Vegan stuffing with golden bread cubes, herbs, and vegetables baked in a white casserole dish
Vegan Stuffing Recipe – Crispy, Flavorful, and Holiday-Perfect b1511bded1034ff3b7a8dd5742d0d6e1Callie Brooks

Hearty Vegan Stuffing

This savory vegan stuffing is packed with sautéed mushrooms, fragrant herbs, and tender bread cubes soaked in rich broth. Crispy on top and soft inside, it’s a crowd-pleaser for holidays or cozy weeknight meals.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 230

Ingredients
  

  • 2 tbsp vegan butter
  • 2 celery stalks, finely diced
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 0.5 tsp dried rosemary
  • 0.5 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.25 tsp smoked paprika (optional)
  • 0.5 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 10 cups dried bread cubes (about 1 lb)
  • 0.5 cup fresh parsley, chopped
  • 2.5 cups low sodium vegetable broth

Equipment

  • large skillet
  • wooden spoon
  • large mixing bowl
  • 9×13-inch baking dish
  • oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Melt vegan butter in a large skillet. Sauté onion and celery for 5–7 minutes until softened.
  3. Add mushrooms and cook another 5–7 minutes until browned. Stir in garlic and cook 1 minute more.
  4. Mix in rosemary, sage, thyme, paprika, salt, and pepper. Let cook briefly to release aromas.
  5. In a large bowl, combine dried bread cubes and parsley. Pour sautéed mixture over and toss gently.
  6. Slowly add vegetable broth while tossing, until bread is moist but not soggy.
  7. Spread mixture into prepared baking dish. Bake uncovered for 25–30 minutes until golden and crisp on top.
  8. Let cool slightly and garnish with extra parsley before serving.

Nutrition

Calories: 230kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 180mgFiber: 3gSugar: 4gVitamin A: 110IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

For a holiday twist, mix in dried cranberries or roasted chestnuts. Make it gluten-free by using GF bread. To make it oil-free, sauté in broth instead of butter. Assemble ahead and bake before serving for stress-free prep.

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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.
Vegan stuffing with bread cubes, cranberries, celery, and fresh herbs in a white baking dish
Vegan Stuffing Recipe – Crispy, Flavorful, and Holiday-Perfect Vegan Stuffing

Ingredients You’ll Need (and Easy Substitutions)

Here’s everything you need to create this cozy vegan stuffing:

IngredientMeasurementSubstitution Tips
Vegan butter2 tbspOlive oil or dairy-free margarine
Celery2 stalks, finely dicedFennel or extra onion for flavor
Yellow onion1 large, finely dicedWhite onion or shallots
Garlic2 cloves, mincedGarlic powder if fresh not available
Mushrooms8 oz, sliced (cremini)White button or portobello
Rosemary½ tsp driedFresh rosemary (1 ½ tsp)
Sage½ tsp driedFresh sage (1 ½ tsp)
Thyme½ tsp driedFresh thyme (1 ½ tsp)
Smoked paprika¼ tsp (optional)Regular paprika or chili powder
Black pepper½ tsp, freshly groundAdjust to taste
Sea salt1 tspKosher salt
Bread cubes10 cups (1 lb), driedGluten-free bread for GF stuffing
Parsley½ cup fresh, choppedCilantro for a twist
Vegetable broth2 ½ cups, low sodiumMushroom 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

  1. Prep the oven – Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook aromatics – Melt vegan butter in a large skillet. Add diced onion and celery, sauté 5–7 minutes until soft.
  3. Add mushrooms and garlic – Stir in mushrooms and cook 5–7 minutes until browned. Add garlic for 1 minute.
  4. Season well – Mix in rosemary, sage, thyme, paprika, salt, and black pepper. Let the spices bloom.
  5. Combine with bread – In a large bowl, toss dried bread cubes and parsley. Add sautéed mixture.
  6. Moisten with broth – Slowly pour vegetable broth over bread while tossing. Stop when bread is moist but not soggy.
  7. Bake until golden – Spread into baking dish. Bake uncovered for 25–30 minutes until top is crisp and golden.
  8. 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 MethodDurationReheating Tips
Refrigerator3–4 daysCover with foil, reheat at 350°F until warm
FreezerUp to 2 monthsThaw overnight, reheat at 350°F
Make-AheadAssemble a day earlyBake 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.

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