Best Vegan Stuffing
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The BEST Vegan Stuffing recipe! Golden, crispy edges, soft but not mushy, buttery and full of herbs. The perfect side dish for Thanksgiving.
No one would guess this classic stuffing is completely vegan. It’s sure to impress everyone at your Thanksgiving table! I will share with you how to make a delicious vegan stuffing that is perfect golden and crisp without being too dry, and wonderfully seasoned.
There are a few tips I give that really take this stuffing (or dressing, if that’s what you call it) to the next level. But don’t worry, this recipe is actually very simple! It takes some time, mostly because you have to pre-bake the bread cubes so they dry out perfectly, but the time is nearly all hands off and you can prepare it ahead of the big day.
Looking for cornbread stuffing instead? Try my Vegan Cornbread Stuffing!
Ingredients needed (with substitutions)
- Hearty bread – I think fresh sourdough bread is the absolute best in stuffing, but you could also use french bread or another hearty bread. I would avoid soft sandwich bread, but it would work in a pinch. You could even use those store bought bread cubes, but use fresh for the best stuffing.
- Broth – I recommend using Better Than Bouillon No-Chicken Base if you can, but regular vegetable broth will work. Make sure you like the flavor of whatever broth you use.
- Cornstarch – Since we aren’t using eggs, cornstarch helps thicken the stuffing and helps it not be soggy. May use arrowroot instead.
- Salt – To taste, use less if you have a very salty broth, or more if you are using a low sodium broth.
- Black pepper
- Vegan butter – I love the buttery flavor, but you could use olive oil if needed.
- Yellow onion
- Fresh parsley
- Dried sage
- Dried thyme
- Dried marjoram
How to make vegan stuffing
Scroll down for the full, printable recipe. This is simply an overview with photos.
- First, dry the bread cubes by baking them at a low temperature in the oven for about an hour, rotating the baking sheets a few times.
- Sauté the onion and celery in the vegan butter, then add the garlic. Set aside.
- In a large bowl, toss together the toasted, cooled bread cubes, sautéed vegetables, herbs, and drizzle in the broth mixture slowly, only using enough so the bread is just barely soaked through. How much you use will depend on the bread you chose.
- Transfer the mixture to a greased dish, cover with foil and bake for 30 minutes. Remove the foil and bake for about 20 more minutes.
Gluten free vegan stuffing
Substitute gluten free bread. Make sure to check the label as several brands contain eggs or milk.
We all know things get busy the day of Thanksgiving, so make what you can ahead of time! This is one of those recipes you can have prepped and ready to pop in the oven on the big day.
You can prepare the stuffing a day in advance, or longer if you freeze it. To make ahead, dry out the bread, sauté the vegetables and mix it all together with the broth/cornstarch mixture + herbs.
Place in the casserole dish, then cover and refrigerate for a day, or freeze for longer. When ready to serve, pop it in the oven and bake as directed, plus a little extra time especially if you froze it. No need to thaw it from the freezer, just place it right in the oven.
Crock pot stuffing
You can make it in a crock pot, which would free up your oven. It won’t get crispy like it does in the oven, but it will work. Grease the crock pot well, then add in the mixed stuffing. Turn to high for 30 minutes, then lower heat to low for 4 hours or so. Keep warm until ready to serve.
For more Thanksgiving recipes, check out my Vegan Thanksgiving Recipes guide. No one will miss the meat!
This stuffing goes well with any of the following recipes:
- The Best Vegan Meatloaf
- Lentil Loaf
- Vegan Gravy (5 minutes!)
- Vegan Scalloped Potatoes
- Roasted Brussels Sprouts
Best Vegan Stuffing
- 2 pounds hearty sourdough or french bread, cut into 3/4 inch cubes, about 14 cups cubed
- 3-4 1/2 cups vegetable broth , I used Better Than Bouillon No-Chicken
- 2 tablespoons cornstarch
- 3/4 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 4 tablespoons vegan butter, or olive oil
- 2 cups diced yellow onion , about 2 small or 1 large onion
- 2 cups chopped celery
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, chopped small
- 1 teaspoon dried sage
- 2 teaspoons dried thyme
- 1 teaspoon dried marjoram
- Dry the breadcrumbs: Preheat the oven to 250 degrees F and spread the bread cubes evenly onto two large rimmed baking sheets. Place in the oven and bake for about 50-60 minutes, rotating the pans a few times (every 20 minutes). Remove from the oven. Set aside to cool.
- Increase the oven temperature to 375 degrees and make sure one of the racks is in the center of the oven.
- In a large bowl or glass measuring cup, whisk 3 cups of the broth with the cornstarch, salt and pepper until combined. Set aside.
- In a large skillet, melt the vegan butter over medium heat. Add the onion and celery and sauté until translucent and softened, about 5-6 minutes. Add the garlic and cook 1 more minute. Remove from heat.
- In a very large bowl, add the dried bread crumbs, parsley, sage, thyme and marjoram. Now add the onion/celery mixture.
- Give the broth mixture once last whisk and then slowly start drizzling it in to the bowl with the bread and toss immediately. Pour in more broth while tossing until the bread is just barely soaked though. You don’t want them to be too wet or too dry. I used about 4 cups, but it will depend on the bread you use.
- Add to a greased 9x13 inch baking dish and spread into an even layer. Cover with foil and bake for 30 minutes, then remove the foil and cook uncovered for about 20 more minutes. If you want it a little more browned on top, broil for just a few minutes but watch carefully so it doesn't burn. Enjoy!
- MAKE AHEAD OPTION: You can prepare the stuffing a day in advance, or longer if you freeze it. To make ahead, dry out the bread, sauté the vegetables and mix it all together with the broth/cornstarch mixture + herbs. Place in the casserole dish, then cover and refrigerate for a day, or freeze for longer. When ready to serve, pop it in the oven and bake as directed, plus a little extra time especially if you froze it.
- Bread: I love stuffing with quality sourdough bread, but any hearty bread will work. I would avoid using sandwich type bread, but even that will work in a pinch. For gluten free, substitute a gluten free bread. You could even use store bought dried bread cubes, but it won't be nearly as tasty.
- Broth: Choose a broth that you love. I almost always use Better than Bouillon Vegetable Flavor, but here I love their No-Chicken base.
- May substitute arrowroot for cornstarch.
- Add more or less salt to taste when tossing everything together. It will largely depend on how salty your broth is, so adjust as needed.
- Store leftovers in the refrigerator for 3-4 days and reheat in the oven or air fryer to make it crispy again!
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