The best vegan stuffing recipe and soon to be your new favorite side dish. Buttery and delicious and full of flavor from sage, thyme and rosemary. The perfect side for any special occasion.
This vegan stuffing is baked to golden perfection with lots of flavors and the perfect blend of spices.
It’s the perfect comfort food as well as the perfect side for any special occasion. In fact just a few bites and you’ll already be going back for seconds.
And of course if you’re making sides for a special occasion, you’ll love our Vegan Mashed Potatoes, Vegan Biscuits, Vegan Gravy and Vegan Mashed Sweet Potatoes.
Recipe Ingredients:
Material notes
- sourdough bread (stale) – It is ideal for stuffing as it is very strong and holds up well. Alternatively use any hard type of bread. It’s at least a day old so it’s best if it’s fairly stale.
- Vegan butter – Any brand of store bought vegan butter will work or you can use homemade vegan butter.
- Vegetable extract – or broth is better to use both.
How to Make Vegan Stuffing – Step by Step Instructions
You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.
- Step 1. Preheat oven to 250°F (120°C). Cut your bread into cubes and spread on a baking tray. Bake for 50-60 minutes, turning them halfway through.
- Step 2. Remove the bread cubes from the oven and then increase the oven temperature to 350°F (180°C).
- Step 3. Add the vegan butter to a frying pan and fry the chopped onion, minced garlic, celery, dried sage, thyme and rosemary until soft. About 10 minutes.
- Step 4. Add the dry bread cubes to a mixing bowl and add the onion and celery mixture along with the fresh chopped parsley and toss together.
- Step 5. Slowly pour in the vegetable stock or broth and toss while slowly adding more until your bread cubes are moist but not soggy.
- Step 6. Add salt and pepper to taste.
- Step 7. Transfer to a 9×13 dish. Dot the top with vegan butter.
- Step 8. Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for another 10-15 minutes until the top is golden and crisp.
- Your vegan stuffing is ready to serve.
Success Tips
Bake the bread in advance. It is important to use stale bread (at least a day old) and then bake it to dry it out more. This prevents your stuff from getting wet.
Use only as much stock/broth as needed. Different types of bread will require more or less vegetable broth or stock, so use as much as needed to keep your bread cubes moist but not soggy.
Bake until golden and crispy on top. Baking time may vary slightly, also depending on which bread you use. So keep an eye on it once you remove the cover. It should cover 10 to 15 minutes of baking so that it gets nicely golden and crispy.
Make Ahead, Storing and Freezing
Proceed to: This is a perfect recipe for making up ahead of time. Bake it as usual and then let it cool completely. Cover and refrigerate overnight. When you’re ready to serve, uncover and bake at 350°F for 15 minutes.
Save: Store leftovers in the fridge (covered) for 4-5 days.
Congestion: It is freezer friendly for up to 3 months.
More delicious vegan side dishes
- Vegan Green Bean Casserole
- Vegan Sweet Potato Casserole
- Roasted Butternut Squash Salad
- Vegan Scalloped Potatoes
- Vegan Cornbread
- Vegan cauliflower cheese
Is this recipe yours? Don’t forget to leave a comment and rating below!
Vegan Stuffing
This vegan stuffing recipe is the best ever and will soon be your new favorite side dish. Buttery and delicious and full of flavor from sage, thyme and rosemary.
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Serving: 8
Calories: 209kcal
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instructions
-
Preheat oven to 250°F (120°C). Cut your bread into cubes and spread on a baking tray. Bake for 50-60 minutes, turning them halfway through.
-
Remove the bread cubes from the oven and then increase the oven temperature to 350°F (180°C).
-
Add the vegan butter to a frying pan and fry the chopped onion, minced garlic, celery, dried sage, thyme and rosemary until soft. About 10 minutes.
-
Add the dry bread cubes to a mixing bowl and add the onion and celery mixture along with the fresh chopped parsley and toss together.
-
Slowly pour in the vegetable stock or broth and toss while slowly adding more until your bread cubes are moist but not soggy.
-
Add salt and pepper to taste.
-
Transfer to a 9×13 dish. Dot the top with vegan butter.
-
Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for another 10-15 minutes until the top is golden and crisp.
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Garnish with a sprig of fresh rosemary and a sprinkling of fresh chopped parsley (optional).
Comment
- Bake the bread in advance. It is important to use stale bread (at least a day old) and then bake it to dry it out more. This prevents your stuff from getting wet.
- Vegetable stock/broth: Use only as much stock/broth as needed. Different types of bread will require more or less vegetable broth or stock, so use as much as needed to keep your bread cubes moist but not soggy.
- Baking time: Bake until golden and crispy on top. Baking time may vary slightly, also depending on which bread you use. So keep an eye on it once you remove the cover. It should cover 10 to 15 minutes of baking so that it gets nicely golden and crispy.
- Proceed to: This is a perfect recipe for making up ahead of time. Bake it as usual and then let it cool completely. Cover and refrigerate overnight. When you’re ready to serve, uncover and bake at 350°F for 15 minutes.
- Storage and storage: Store leftovers in the fridge (covered) for 4-5 days. It is freezer friendly for up to 3 months.
- Q Time: This includes the time (50-60 minutes) for pre-baking and drying the bread. Other preparations such as chopping celery and onions can occur before baking the bread.
nutrition
Worship: 1serve | Calories: 209kcal | Sugars: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fats: 3g | Monounsaturated fats: 4g | Trans fats: 0.1g | Sodium: 700mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg