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4.86 stars (7 ratings)

Best Vegan Stuffing

The BEST Vegan Stuffing recipe! Golden, crispy edges, soft but not mushy, buttery and full of herbs. Perfect side dish for Thanksgiving.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 269kcal
Author: Nora Taylor


  • 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.


  1. 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.
  2. Broth: Choose a broth that you love. I almost always use Better than Bouillon Vegetable Flavor, but here I love their No-Chicken base.
  3. May substitute arrowroot for cornstarch.
  4. 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.
  5. Store leftovers in the refrigerator for 3-4 days and reheat in the oven or air fryer to make it crispy again!


Serving: 1of 12 servings | Calories: 269kcal | Carbohydrates: 48g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 852mg | Potassium: 182mg | Fiber: 3g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg