• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Sides

    Vegan Stuffing

    Published: Nov 19, 2022 Updated: Nov 20, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Stuffing

    The best vegan stuffing recipe and soon to be your new favorite side dish. Buttery and delicious and packed with flavor from sage, thyme and rosemary. The perfect side for any special occasion.

    Vegan stuffing in a white dish.

    This vegan stuffing is baked to golden perfection with tons of flavor and the perfect mix of spices.

    It’s perfect comfort food as well as the perfect side for any special occasion. In fact just a few bites in and you’ll already be heading back to get seconds.

    And of course if you’re making sides for a special occasion, then you’ll love our vegan mashed potatoes, vegan biscuits, vegan gravy and vegan mashed sweet potatoes.

    Recipe Ingredients:

    Ingredients for vegan stuffing.

    Ingredient Notes

    • Sourdough bread (stale) – this is ideal for stuffing as it’s very sturdy and holds up well. Alternatively use any sturdy kind of bread. It’s also best if it’s at least a day old so fairly stale.
    • Vegan butter – any store-bought brand of vegan butter will work or you can use homemade vegan butter.
    • Vegetable stock – or broth are both fine to use.
    Vegan stuffing in a white dish.

    How To Make Vegan Stuffing – Step By Step Instructions

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Step 1. Preheat the oven to 250°F (120°C). Cut your bread into cubes and spread them out on a baking tray. Bake for 50-60 minutes, turning them over half way.
    • Step 2. Remove the bread cubes from the oven and then increase the oven temperature to 350°F (180°C).
    Cubes of bread on a baking tray and baked.
    • Step 3. Add the vegan butter to a frying pan along with chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.
    Vegan butter, chopped onions, crushed garlic, celery, sage, thyme and rosemary added to pan and sautéed.
    • Step 4. Add the dried bread cubes to a mixing bowl and add the onion and celery mix along with fresh chopped parsley and toss together.
    Bread cubes added to mixing bowl with cooked onions and celery and mixed 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.
    Vegetable stock poured into bowl and tossed with the bread cubes.
    • Step 7. Transfer to a 9×13 dish. Dot with vegan butter on top.
    • Step 8. Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for a further 10-15 minutes uncovered until golden and crispy on top.
    Stuffing mix placed in 9x13 baking dish, dotted with vegan butter on top and baked.
    • Your vegan stuffing is ready to serve.
    Vegan stuffing in a white dish.

    Success Tips

    Pre-bake the bread. It’s important to use stale bread (at least one day old) and then bake it as well to dry it out further. This prevents your stuffing from being soggy.

    Only use as much stock/broth as needed. Different types of bread will need more or less vegetable broth or stock, so just use as much as needed so that your bread cubes are moistened but not soggy.

    Bake until golden and crispy on top. Baking times may vary slightly, also according to what bread you use. So just keep an eye on it once you have removed the cover. It should be 10 to 15 minutes of baking uncovered to be nicely golden and crispy.

    Vegan stuffing in a white dish.

    Make Ahead, Storing and Freezing

    Make ahead: This is a perfect recipe to make up ahead of time. Bake it as usual and then allow to cool completely. Cover and place in the fridge overnight. When you’re ready to serve, uncover and bake at 350°F for 15 minutes to heat through.

    Storing: Keep leftovers stored in the fridge (covered) for 4-5 days.

    Freezing: It’s freezer friendly for up to 3 months.

    Vegan stuffing in a white dish with a serving spoon.

    More Delicious Vegan Side Dishes

    1. Vegan Green Bean Casserole
    2. Vegan Sweet Potato Casserole
    3. Roasted Butternut Squash Salad
    4. Vegan Scalloped Potatoes
    5. Vegan Cornbread
    6. Vegan Cauliflower Cheese
    Vegan stuffing in a white dish with a serving spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan stuffing with fresh rosemary in a white dish.

    Vegan Stuffing

    This vegan stuffing recipe is the best ever and will soon be your new favorite side dish. Buttery and delicious and packed with flavor from sage, thyme and rosemary.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 1 hour 10 minutes
    Cook Time: 1 hour
    Total Time: 2 hours 10 minutes
    Servings: 8
    Calories: 209kcal
    Author: Alison Andrews

    Ingredients

    • 12 cups Sourdough Bread Cubes (600g)
    • ½ cup Vegan Butter (112g) plus more to place on top before baking
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 3 Cloves Garlic Crushed
    • 4 Stalks Celery Chopped
    • ½ teaspoon Ground Sage
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Dried Rosemary
    • 2 Tablespoons Fresh Parsley Chopped
    • 3 cups Vegetable Stock (720ml) or Broth
    • Salt and Pepper To taste
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 250°F (120°C). Cut your bread into cubes and spread them out on a baking tray. Bake for 50-60 minutes, turning them over half way. 
    • 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 along with chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.  
    • Add the dried bread cubes to a mixing bowl and add the onion and celery mix along with 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 with vegan butter on the top. 
    • Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for a further 10-15 minutes uncovered until golden and crispy on top.
    • Decorate with a sprig of fresh rosemary and a sprinkle of fresh chopped parsley (optional).

    Notes

    1. Pre-bake the bread. It’s important to use stale bread (at least one day old) and then bake it as well to dry it out further. This prevents your stuffing from being soggy. 
    2. Vegetable Stock/Broth: Only use as much stock/broth as needed. Different types of bread will need more or less vegetable broth or stock, so just use as much as needed so that your bread cubes are moistened but not soggy. 
    3. Baking times: Bake until golden and crispy on top. Baking times may vary slightly, also according to what bread you use. So just keep an eye on it once you have removed the cover. It should be 10 to 15 minutes of baking uncovered to be nicely golden and crispy.  
    4. Make ahead: This is a perfect recipe to make up ahead of time. Bake it as usual and then allow to cool completely. Cover and place in the fridge overnight. When you’re ready to serve, uncover and bake at 350°F for 15 minutes to heat through. 
    5. Storing and freezing: Keep leftovers stored in the fridge (covered) for 4-5 days. It’s also freezer friendly for up to 3 months. 
    6. Prep time: This includes the time (50-60 minutes) for the bread to pre-bake and dry out. Other prep such as chopping celery and onions can happen while the bread is pre-baking. 

    Nutrition

    Serving: 1Serve | Calories: 209kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 700mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Jackfruit Curry
    Vegan Pumpkin Scones »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anna says

      December 24, 2020 at 2:11 pm

      A perfect side dish! So easy to make and so scrumptious. 5 stars

      Reply
      • Alison Andrews says

        December 25, 2020 at 10:34 am

        Thanks Anna!

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!