This Vegan Stuffing is flavorful, simple to prepare, and a beloved holiday side that works equally well for Thanksgiving or any family gathering.
The best vegan stuffing
This easy vegan stuffing recipe brings classic holiday flavors using simple plant-based ingredients. It’s hearty, aromatic, and a favorite on my holiday table year after year. Even meat eaters often ask for seconds because the combination of sage, garlic, and toasted bread delivers a depth of flavor that feels traditional and comforting.
I first developed this recipe in 2014 and have made it every season since. It’s straightforward to prepare and scales well for a crowd, making it ideal for Thanksgiving or any celebratory meal.
⭐️ Review ⭐️
“I made this for Thanksgiving and it was amazing! Definitely my favorite part of the meal.” — Chelsea
Ingredients You Need
- Bread: about 1 loaf (14–16 slices), or roughly 12 cups of cubed bread.
- Vegetables: celery (about 1 heart, 4–5 stalks), 1 medium yellow onion, 3 carrots, and plenty of fresh garlic.
- Seasonings: salt, black pepper, ground sage, dried thyme, and dried oregano.
- Vegan butter: use your preferred brand (non-vegan butter can be substituted if not preparing a vegan dish).
- Vegetable stock: adds moisture and savory depth; use a good-quality stock for best flavor.
How to make vegan stuffing
This vegan stuffing starts by gently sautéing aromatics — garlic, onion, celery, and carrots — in vegan butter with sage and other dried herbs. Toasting the bread cubes before combining them with the vegetables and stock ensures the final texture is tender but not mushy.
Step 1: In a large skillet, melt vegan butter and add diced onion, celery, carrots, and minced garlic. Season with salt, pepper, sage, thyme, and oregano.
Step 2: Cook the vegetables over medium-high heat for about 10 minutes, stirring occasionally, until softened but still holding texture.
Step 3: Cube the bread and spread it on a baking sheet. Toast in a 400°F oven for 10–15 minutes until the edges begin to brown and the cubes dry out slightly. Check frequently so they don’t burn—this step keeps the stuffing from becoming soggy.
Step 4: Combine the toasted bread with the cooked vegetables in the skillet or a large mixing bowl. Pour in vegetable stock a little at a time, stirring until the mixture is evenly moistened but not soupy. Taste and adjust seasoning as needed.
Recipe Tip
If your skillet is too small, use a large bowl to mix the bread cubes with the vegetables and stock before transferring to the baking dish.
Step 5: Transfer the stuffing to a greased 9×13-inch baking dish. Dot the top with small pieces of vegan butter for extra richness, then bake at 400°F for 30–40 minutes until the top is golden and the texture is to your liking.
Can I make this gluten free?
Yes. Substitute a favorite gluten-free loaf—such as millet or another sturdy gluten-free bread—and follow the recipe as written. All other ingredients are naturally gluten free.
Prepping ahead
To save time on the holiday, do these tasks the day before:
- Dice the vegetables: Chop onion, garlic, celery, and carrots and store together in the refrigerator.
- Cube the bread: Store bread cubes in a zipper bag or airtight container until ready to toast.
- Measure spices: Pre-measure the sage, thyme, oregano, salt, and pepper so everything is ready to go.
This stuffing reheats well, which can be hard to find in many stuffing recipes. Keep leftovers covered in the refrigerator and rewarm gently for best results.
I follow this recipe the same way every year because the balance of herbs and texture consistently yields a reliable, crowd-pleasing dish. Ground sage is a standout flavor here, so don’t skimp on it unless you prefer a milder profile.
Storing leftovers
- Storing: Keep leftover stuffing in an airtight container in the refrigerator for 3–4 days.
- Reheating: Warm in the microwave or in a 350°F oven until heated through. Add a splash of vegetable stock if it seems dry.
More vegan Thanksgiving ideas
- Vegan Mashed Potatoes
- Vegetarian Gravy — make it vegan by using vegan butter
- Homemade Cranberry Sauce
- Sweet Potato Casserole with Pecan Crumble — use vegan butter and plant milk
- Cranberry Blueberry Crisp
- Skillet Corn — finish with vegan butter
- Vegan Apple Crisp
Vegan Stuffing
Ingredients
- 1 loaf bread (14–16 slices, about 12 cups cubed)
- 1 heart celery, diced (about 5 stalks)
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 10 cloves garlic, minced
- 1 1/2 teaspoons salt
- 3 tablespoons ground sage
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 2 tablespoons vegan butter (for cooking)
- 1/2 teaspoon black pepper
- 2 cups vegetable stock
- 2 tablespoons vegan butter for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Cube the bread and spread the cubes on a baking sheet. Toast for 10–15 minutes until slightly crunchy, watching to prevent burning.
- In a large skillet, combine diced celery, onion, carrots, garlic, 2 tablespoons vegan butter, salt, sage, thyme, oregano, and pepper.
- Cook over medium heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Stir the toasted bread cubes into the skillet or a large bowl, then add the vegetable stock a little at a time until evenly moistened.
- Adjust seasonings to taste. Grease a 9×13 baking dish with vegan butter and spread the stuffing evenly in the dish.
- Dot the top with the remaining 2 tablespoons of vegan butter cut into small pieces.
- Bake at 400°F for 30–40 minutes, until the top is golden and the texture reaches your preference.
Notes
To make this recipe gluten free, substitute a loaf of gluten-free bread and follow the recipe as written.
Nutrition (per serving)
Calories: 241 kcal; Carbohydrates: 37 g; Protein: 8 g; Fat: 7 g; Saturated Fat: 1 g; Sodium: 910 mg; Fiber: 4 g; Sugar: 6 g; Vitamin A: 3437 IU; Vitamin C: 4 mg; Calcium: 116 mg; Iron: 3 mg.