I’ve heard your cries friends—a vegan stuffing recipe is finally on the site! While we can argue about whether it’s properly called stuffing or dressing, we can all agree on one thing: this vegan stuffing recipe is delicious! I have to admit, I used to love eating boxed stuffing (my mom made it year-round!), but this version is so much tastier—plus it’s vegan, unlike your average Thanksgiving stuffing recipe.
Why You’ll Love This Vegan Stuffing Recipe
Big flavour, but completely plant-based. Traditional stuffing gets a lot of its flavour from turkey, broth or stock, and butter, and it’s often held together with eggs. This version has all the flavour of the original (so everyone will enjoy it!), but it’s vegan. A Thanksgiving staple. As I mentioned above, I will gladly eat vegan stuffing all year long, but even if you’re not on board with stuffing 12 months a year, you have to admit, it’s just not Thanksgiving without it! (Be sure to try my Cornbread Stuffing too!) Easy to make. This recipe for vegan stuffing is simple, and it’s also great for starting ahead of time. That gives you more time to work on other recipes or focus on entertaining your guests!
Notes on the Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
How to Make Vegan Stuffing
Prepare. Preheat the oven to 400°F/ 200°C. Dry out the bread. Add it to a baking pan and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread.
Start the aromatics. In a pan over medium heat, melt the vegan butter and add the onion, garlic, celery. Add the thyme, sage, salt and pepper; stir together. Sauté. Cook until onions are tender and garlic is fragrant, about 8 minutes. Remove from heat.
Mix the stuffing. In a large bowl, add the dried bread pieces and vegetables. Pour the vegetable broth 1 cup at a time over the top, then stir everything together to incorporate. Continue until all the veggie broth is used. Assemble. Pour everything into a 8×11 or 9×13 casserole dish. Sprinkle extra thyme on top. Cover with foil and place in the centre of your centre rack.
Bake. Bake for 35 minutes covered, then remove the foil. Bake for another 20 to 30 minutes until the stuffing is set and the top is golden brown and slightly crusty. Serve. Remove the vegan stuffing from the oven, cool slightly and serve. Enjoy!
Tips for Success
Use stale bread. It’s crucial that you start with dried out bread. Stale and crispy. It provides the best texture to properly absorb the liquid for that incredible end texture! Don’t skip this step. Don’t make it soggy. Add your vegetable broth in increments. You might not need it all (although I usually use all of it). You want to ensure there is no pool of liquid at the bottom of your bowl. If there after you’ve stirred it all around (like it’s not being absorbed) just pour it off, trying not to pour any seasonings out with it. Feel free to switch up the type of bread. Try challah, brioche, country bread, French bread—as long as it’s not store-bought sandwich bread, this recipe for vegan stuffing will be good!
How to Make Vegan Stuffing Ahead of Time
There are a few different ways to make this vegan stuffing recipe ahead of time. You can dry out the bread, then freeze it until ready. Or you can assemble the entire casserole, then place it in your fridge tightly covered for up to two days before. Remove from fridge 30 minutes before baking (to come to room temperature). Toss one more time, cover with foil, then bake when ready!
What to Serve With Vegan Stuffing
All your Thanksgiving favourites, made vegan style! I love serving this vegan stuffing with Vegan Turkey or Vegan Wellington as main dishes, then pairing them with sides like Vegan Mashed Potatoes, Cranberry Orange Sauce, Vegan Mushroom Gravy, and Maple Brussels Sprouts with Apples and Pecans.
How to Store and Reheat Leftovers
Store leftover vegan stuffing in an airtight container or wrapped in the baking dish for up to 4 days. You can cover it and warm it up in the oven at 350ºF or simply warm individual portions in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze this recipe for vegan stuffing. Wrap it in the baking dish or transfer leftovers to an airtight container or freezer bag. Freeze for up to 3 months, then thaw in the refrigerator before reheating according to the instructions above.
More Vegan Thanksgiving Recipes
Vegan Green Bean Casserole (From Scratch) Sweet Potato Soufflé Vegan Meatloaf (Thanksgiving Main Dish) Duchess Potatoes Vegan Garlic Mashed Potatoes with Caramelised Onions
Enjoy friends! If you make this Vegan Stuffing Recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
