Crispy on top, tender inside, and loaded with herbs, this traditional vegan stuffing has everything you want in a classic holiday side. No one will ever guess it's dairy-free!
Stuffing is the heart of the holiday table, and this vegan version nails all those nostalgic flavors. It's cozy, flavorful, and unbelievably easy to make.
This recipe is easily modified and can be made completely gluten-free with only one simple swap!
Serve it at your Thanksgiving table alongside our vegan green bean casserole, vegan mashed potatoes and vegan pumpkin pie.
Ingredients
Here's everything you'll need to make this traditional vegan stuffing:
- walnuts: Add a subtle crunch and earthy flavor.
- vegan butter: Provides richness and that classic buttery stuffing flavor.
- onion: Builds the base flavor. Onions bring natural sweetness and umami as they cook.
- celery: Essential for that traditional stuffing taste and texture - celery adds crunch and savory flavor.
- carrots: Add sweetness, color, and a bit of crunch. They balance the savory herbs and buttery bread.
- apple: Provides a subtle pop of sweetness and moisture.
- garlic: Boosts savoriness and adds depth and complexity to the flavor profile.
- salt: Enhances all of the flavors and ensures the vegetables and bread aren't bland.
- onion powder: Reinforces the savory, onion-forward base flavor and ensures the stuffing tastes seasoned throughout.
- rubbed sage: Classic stuffing herb. Sage brings warmth and an earthy, savory aroma associated with holiday stuffing.
- fresh thyme: Adds brightness and fresh herbal flavor, balancing the richness from the butter and bread.
- bread cubes: The foundation of the stuffing. Stale bread absorbs the butter and broth without falling apart.
- vegetable broth: Moistens the bread mixture and helps bind everything together.
Why You'll Love This Stuffing
- Classic Flavor: All the traditional herbs and savory aromatics you expect from holiday stuffing.
- Perfect Texture: Crispy edges with a soft, tender center.
- Hearty & Comforting: A satisfying side that pairs beautifully with any holiday main dish.
- Vegan-Friendly: No dairy or eggs, but all the richness and buttery flavor remain.
- Customizable: Easy to add nuts, apples, or your favorite bread for a personal twist.
- Make-Ahead Friendly: Can be prepared in advance and baked right before serving for stress-free holidays.
How to Make Vegan Stuffing (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by sautéing all of the veggies in a skillet until soft and lightly browned.
Place your stale bread cubes in a large bowl and toss together with the veggies.
Pour over the vegetable froth, ½ cup at a time. Continue until everything is moist but not soggy.
Place the stuffing mixture in a 2-quart baking dish and drizzle over some melted vegan butter.
Bake at 350 degrees F (175 C) for 20 minutes or until the top is toasted and golden.
Stuffing Tips and Tricks
Here are a few tips to ensure your traditional vegan stuffing turns out perfectly every time:
- Use Stale Bread: Bread that's a day or two old absorbs the butter, broth, and aromatics without turning mushy.
- Don't Overload on Liquid: Add broth gradually-your bread should be moist but not swimming. You can always add a little more if needed.
- Sauté Aromatics First: Cook onions, garlic, celery, and carrots in vegan butter before mixing with bread. This builds rich flavor.
- Season Generously: Herbs, salt, and pepper are essential; taste as you go to avoid bland stuffing.
- Mix Gently: Fold ingredients carefully to avoid crushing the bread cubes, which keeps a nice texture.
- Bake in a Single Layer: For crispier edges, spread the stuffing evenly in the baking dish. Cover with foil for moist center, then uncover at the end for a golden top.
- Make Ahead if Needed: Prepare the stuffing a day in advance, refrigerate, and bake just before serving for convenience without losing flavor.
Frequently Asked Questions
Yes! Prepare the mixture up to a day in advance, store it in the fridge, and bake it just before serving. You may need to add a splash of vegetable broth if the bread dries out.
Cover the stuffing with foil for most of the baking time, then uncover during the last 10-15 minutes to brown the top.
Yes, substitute a gluten-free bread and ensure your vegetable broth is gluten-free. The texture may vary slightly, but it will still be delicious.
Yes, but lightly toast or dry it in the oven first so it absorbs the liquid without becoming mushy.
Absolutely! Simply omit the walnuts or any optional nuts-your stuffing will still be rich and flavorful.
Choosing the Best Bread
Here are a few tips on choosing the best bread for your stuffing:
- Go Stale, Not Moldy: Stale bread absorbs flavors and liquid better than fresh bread. If your bread isn't stale, lightly toast it in the oven to dry it out.
- Choose a Dense, Rustic Bread: Artisan breads, sourdough, or country-style loaves hold up well without turning into mush. Avoid soft sandwich bread-it can become too soggy.
- Consider Flavor: Whole-grain, sourdough, or even a lightly herbed bread can add extra depth to your stuffing.
- Cubed for Uniformity: Cut your bread into roughly 1-inch cubes so it cooks evenly and absorbs the butter, broth, and aromatics consistently.
- Mix & Match: A blend of breads (e.g., sourdough + whole wheat) can give your stuffing a more complex texture and flavor.
Holiday Prep & Make-Ahead Tips
- Prep Veggies in Advance: Dice onions, celery, carrots, and apples a day or two before the holiday to save time. Store in airtight containers in the fridge.
- Toast or Cube Bread Early: Cut your bread into cubes and let it stale overnight or lightly toast it. This can be done a day or two ahead.
- Mix Ahead of Time: Combine all the stuffing ingredients (except for the vegetable broth) up to a day before baking. Cover tightly and refrigerate.
- Par-Bake and Reheat: For extra convenience, bake the stuffing partially the day before, then finish baking it right before serving to get a crispy top.
- Freeze for Later: Unbaked stuffing freezes beautifully. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge before baking.
- Make Extra Broth: Have some extra vegetable broth on hand in case your stuffing needs a touch more moisture before baking.
Storage
Refrigerator: Store leftover stuffing in an airtight container for up to 2-3 days. Reheat in the oven at 350°F (175°C) until warmed through, adding a splash of vegetable broth if it seems dry.
Freezer: Stuffing freezes well for up to 1 month. Freeze in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
Reheating Tips: For best texture, cover the stuffing with foil while reheating to keep it moist, then uncover for the last 10-15 minutes to crisp the top.
Portion Control: Freeze in individual portions for easy weekday meals or for adding to a holiday spread later.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintTraditional Vegan Stuffing
The classic stuffing you love can now be made completely vegan! Delicious, bread-y, and full of crisp veggies!
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 Servings 1x
- Category: Sides
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup walnuts, chopped (optional)
½ cup vegan butter, separated
1 large onion, diced
6 stalks celery, diced
1 cup carrots, thinly sliced
½ cup apple, cut into ¼ inch chunks*
5 cloves garlic, minced
1 teaspoon salt
2 teaspoons onion powder
1 teaspoon rubbed sage
1 tablespoon fresh thyme
cracked black pepper
12 cups stale bread cubes*
¾ - 1 ¼ cups vegetable broth
Instructions
- Roast: Preheat oven to 350 degrees F (175 C) and line a baking sheet with tinfoil. Spread the chopped walnuts on the baking sheet and place on center rack of preheated oven. Bake for 5-7 minutes or until lightly toasted. Watch carefully to prevent burning. Set aside and leave the oven on.
- Sauté: Add half of the vegan butter to a skillet and melt over medium heat. Add the onions, celery, carrots, apple and garlic to the pan and cook until softened and lightly browned, about 10 minutes. Add in the salt, onion powder, sage, thyme and a few cracks of black pepper. Cook for another 2 minutes.
- Mix: Transfer the cooked vegetables to a large bowl and toss together with the stale cubes of bread. Add in the vegetable broth a little at a time, mixing after each addition. Stop once the bread is moist. You may not use all of the broth. You do not want anything to be soggy.
- Bake: Transfer mixture to a 2-quart baking dish and drizzle over the remaining vegan butter. Cover with tinfoil and bake at 350 degrees F (175 C) for 20 minutes. Uncover and bake for an additional 10-15 minutes or until nicely browned.
Notes
*Stuffing will keep in an airtight container in the refrigerator for 2-3 days. This is not a freezer-friendly recipe.
*The nuts are totally optional. Leave them out if you'd like a nut-free stuffing. I just think they accompany the flavors well and provide a contrast in texture.
*Apple is another ingredients out can omit if you prefer a more "traditional" stuffing.
*You can use any bread you want here. Use gluten-free bread for a gluten-free stuffing.
*Use of stale bread is very important. I like to cut my bread into cubes and leave it out on a baking sheet overnight, completely uncovered. You want slightly stale bread, not rock hard. If you don't have time to do this, toast the bread cubes in the oven at 350 for a few minutes.
*Nutrition facts are estimates.
Nutrition
- Serving Size: 1 ½ Cups
- Calories: 260k
- Sugar: 3.8g
- Sodium: 400mg
- Fat: 14.8g
- Saturated Fat: 3.4g
- Unsaturated Fat: 11.4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3.6g
- Protein: 5.8g
- Cholesterol: 0mg
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