Stuffing is a quintessential holiday side dish that brings warmth, comfort, and incredible flavor to any meal. But for those following a vegan lifestyle, finding a stuffing recipe that’s both hearty and plant-based can be a challenge.
Luckily, this best vegan stuffing recipe combines fresh vegetables, herbs, and perfectly toasted bread cubes to create a dish that’s bursting with savory goodness and satisfying textures. Whether you’re preparing a festive feast or just want a delicious side for your weeknight dinner, this recipe promises a delightful experience that everyone can enjoy.
With simple ingredients and easy-to-follow steps, this vegan stuffing is moist, flavorful, and versatile. It’s perfect for holiday gatherings or any time you crave that classic stuffing taste without any animal products.
Plus, it pairs wonderfully with a wide range of mains or can even be enjoyed on its own!
Why You’ll Love This Recipe
This vegan stuffing recipe stands out because it perfectly balances traditional flavors with wholesome, plant-based ingredients. The use of fresh herbs like sage and thyme elevates the dish to a gourmet level, while sautéed onions, celery, and mushrooms add depth and umami.
The bread cubes soak up the savory broth just right, ensuring a moist yet fluffy texture that’s never soggy.
It’s also highly customizable and easy to prepare ahead of time, making it a stress-free addition to your holiday table or weekly meals. You’ll appreciate how this stuffing brings people together, satisfying vegans and non-vegans alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Day-old bread (cubed, preferably sourdough or whole wheat) | 10 cups |
| Olive oil | 3 tablespoons |
| Yellow onion (finely chopped) | 1 large |
| Celery stalks (finely chopped) | 3 |
| Cremini mushrooms (finely chopped) | 8 ounces |
| Garlic cloves (minced) | 4 |
| Vegetable broth (preferably low sodium) | 2 ½ cups |
| Fresh sage (chopped) | 2 tablespoons |
| Fresh thyme (leaves only) | 2 tablespoons |
| Fresh parsley (chopped) | ¼ cup |
| Ground black pepper | 1 teaspoon |
| Salt | 1 teaspoon (adjust to taste) |
| Unsweetened plant-based milk (optional, for moisture) | ½ cup |
| Chopped walnuts or pecans (optional for crunch) | ½ cup |
| Dried cranberries (optional for sweetness) | ½ cup |
Equipment
- Large mixing bowl
- Large skillet or sauté pan
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Baking dish (9×13 inch or similar)
- Aluminum foil (optional, for covering)
- Wooden spoon or spatula
Instructions
- Prepare the bread cubes. If your bread isn’t already stale, preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for about 15-20 minutes, stirring halfway, until dry and slightly crisp. This helps prevent sogginess in the stuffing.
- Sauté the vegetables. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and mushrooms. Cook for 8-10 minutes, stirring frequently, until the vegetables soften and the mushrooms release their moisture.
- Add the garlic and herbs. Stir in the minced garlic, chopped sage, and thyme. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
- Combine the mixture. Transfer the sautéed vegetables and herbs to the large mixing bowl with the toasted bread cubes. Add the chopped parsley, salt, and black pepper. Toss everything together gently.
- Add liquids. Slowly pour in the vegetable broth and optional plant-based milk, mixing as you go. The bread should be moist but not soggy. Adjust the liquid quantities if needed to get the right consistency.
- Add optional mix-ins. If you’re using chopped nuts or dried cranberries, fold them into the mixture now for added texture and flavor.
- Transfer to baking dish. Spread the stuffing mixture evenly in your greased baking dish. Cover it loosely with aluminum foil to retain moisture during baking.
- Bake the stuffing. Preheat your oven to 350°F (175°C). Bake the covered stuffing for 25 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and slightly crispy.
- Serve warm. Once baked, let the stuffing rest for 5 minutes before serving. This helps it set and makes it easier to portion.
Tips & Variations
“For an extra boost of flavor, try adding sautéed leeks or diced apples to the vegetable mix. You can also swap out the cremini mushrooms for shiitake or portobello for a deeper umami taste.”
If you want to make this recipe gluten-free, simply use gluten-free bread cubes. This stuffing also freezes well; prepare it up to step 6, then freeze in the baking dish.
When ready to bake, thaw overnight in the fridge and follow the baking instructions.
For a festive twist, consider mixing in chopped roasted chestnuts or vegan sausage crumbles. If you love the idea of creamy elements, try pairing this stuffing with our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes as a side drizzle.
Nutrition Facts
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 420 mg |
| Sugar | 4 g |
Serving Suggestions
This vegan stuffing pairs beautifully with a variety of main dishes. For a complete holiday meal, serve alongside roasted vegetables and a plant-based gravy, or with a protein-rich lentil loaf.
Looking for creative meal ideas? Check out these delicious options:
- Vegan Stuffed Spaghetti Squash Recipes for Easy Dinners — a perfect low-carb complement to your stuffing.
- Slow Cooker Recipes Vegan Easy Meals for Busy Weeknight — simple mains to accompany your side dish.
- Vegetable Alfredo Recipes for Creamy, Healthy Dinners — creamy pasta dishes that pair well with this stuffing.
Conclusion
Crafting the perfect vegan stuffing doesn’t have to be complicated or compromise on flavor. This recipe brings together fresh herbs, savory vegetables, and crispy toasted bread to create a dish that’s rich in taste and texture.
Whether you’re celebrating a special occasion or simply want a comforting side dish, this vegan stuffing will quickly become a household favorite.
By using wholesome ingredients and easy techniques, you can enjoy a classic comfort food that’s completely plant-based and satisfying. Don’t hesitate to experiment with your favorite add-ins or pairings, like the Vegan Bread Machine Recipe for Soft, Delicious Loaves to make your own fresh bread cubes.
Happy cooking, and enjoy this delicious vegan stuffing with your loved ones!
📖 Recipe Card: Best Stuffing Recipe Vegan
Description: A flavorful and hearty vegan stuffing perfect for any occasion. Made with fresh herbs, vegetables, and toasted bread cubes for the perfect texture.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 8 cups day-old bread cubes (whole wheat or sourdough)
- 1/4 cup olive oil
- 1 large onion, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Toast bread cubes in the oven for 10 minutes until lightly browned.
- Heat olive oil in a large pan over medium heat.
- Sauté onion, celery, and garlic until softened, about 5-7 minutes.
- Add herbs, salt, and pepper; stir to combine.
- In a large bowl, combine toasted bread cubes and sautéed vegetables.
- Pour vegetable broth over the mixture and toss until moistened.
- Fold in chopped walnuts if using.
- Transfer mixture to a greased baking dish.
- Bake for 30 minutes until top is golden and crispy.
- Remove from oven and let cool slightly before serving.
Nutrition: Calories: 220 | Protein: 5g | Fat: 10g | Carbs: 28g
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