Easy Vegan Thanksgiving Stuffing Recipe
Whether you’re vegan or not, this stuffing will bring everyone together at your Thanksgiving table! It’s dairy-free and allergen-friendly, making it accessible to a wider range of dietary preferences. No nuts, no eggs—just a handful of simple ingredients you likely already have stocked for the season.
This easy vegan stuffing recipe is a cozy, savory blend of all those traditional stuffing flavors you love, giving that comforting feeling of the holiday season in every bite! The bread is perfectly soft with the perfect amount of crispness on top, while the vegan butter brings a rich, buttery undertone that makes the whole dish feel indulgent. Whether you’re serving it with vegan turkey, vegan gravy, or a generous helping of cranberry sauce, this is a classic stuffing recipe that’s perfect for a vegan Thanksgiving dinner.
More Vegan Thanksgiving Recipes!
Why I Like This Stuffing
Dairy-free and allergen-friendly, with no nuts or eggs.
Easy to make with simple ingredients typically on hand during the holidays.
It’s filled with flavor from the fresh herbs.
Great for any holiday occasion.
Ready in just 30 minutes.
Ingredients You'll Need
Bread
Vegan butter
Yellow onion, chopped
Stalks of celery, chopped
Dried parsley
Dried thyme
Dried rosemary
Garlic powder
Salt
Black Pepper
Vegetable broth
How to Make Vegan Thanksgiving Stuffing
Preheat your oven to 350°F.
Cut the bread into small bread cubes and place them on a baking sheet. Toast them in the preheated oven for about 10 minutes or until they become crunchy. Once done, remove them from the oven and place them in a large mixing bowl.
Meanwhile, in a large skillet or frying pan, melt the vegan butter over medium heat. Add the chopped onion and celery. Sauté until they become translucent, for about 5-7 minutes. Stir in the dried parsley, dried thyme, dried rosemary, and garlic powder. Sauté for another 2-3 minutes to release the flavors.
Add the sautéed vegetable and herb mixture to the bowl with the cubed bread. Mix everything together.
Gradually pour the vegetable stock into the bowl, starting with about 1/2 cup at a time, and toss the mixture until the bread absorbs the liquid and reaches your desired level of moistness. You might not need all of the vegetable stock, so go slowly to avoid making the stuffing too soggy.
Sprinkle salt and pepper over the stuffing mixture and stir to distribute the seasonings evenly.
Transfer the stuffing mixture to a baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake in the preheated oven at 350°F for 20 minutes. Remove the foil during the last 10 minutes of baking to allow the top to crisp up and become golden brown.
Once the vegan stuffing is golden and slightly crispy on top, remove it from the oven. Serve it as a side dish alongside your favorite holiday meal or enjoy it as a comforting dish any time of the year.
Jazz's Tips for the Best Vegan Stuffing!
Use pre-chopped onion, celery, and carrots from the produce section to save time.
Skip toasting the bread by using stale or day-old bread instead.
For faster cooking, bake the stuffing in smaller oven-safe dishes.
Bake for about 20 minutes, covering with foil to retain moisture and removing it for the last 10 minutes to crisp the top.
Check after 15 minutes to ensure it doesn’t dry out, as ovens may vary in cooking time.
Try adding vegan sausage or other fun mix-ins for more heartiness.
Store any leftover stuffing in an airtight container in the fridge for up to four days. Good news—it tastes even better reheated!
Ingredient Substitutions
Use any bread you have on hand! Sourdough is my personal favorite, but whole wheat, gluten-free, or even white bread like French bread work well too.
If you're not plant-based, feel free to substitute with regular butter.
For non-vegans, chicken broth can be used instead of vegetable broth.
FAQs
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Any type of vegan bread can work well in this recipe. I personally love using sourdough bread for its tangy flavor, but you can also opt for whole wheat, gluten-free, whole grain, or even white bread like a French baguette or Italian bread. Stale bread or crusty bread works really well and also saves cooking time!
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Yes, vegan butter, made from plant-based oils, is a popular substitute that mimics the flavor and texture of regular butter and is widely available in grocery stores. I'd recommend using earth balance!
Olive oil is another great choice, adding rich flavor and moisture. Simply melt a few tablespoons in a skillet and sauté your onions, celery, and herbs to infuse the stuffing with delicious flavors.
If you don’t have vegan butter or olive oil, you can also use other plant-based oils like coconut or avocado oil. These oils have higher smoke points, allowing for crispy, golden stuffing without burning.
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Sage: A classic herb that adds earthy, peppery depth.
Thyme: offers a subtle, aromatic flavor that enhances savoriness.
Rosemary: Has a robust, pine-like flavor—use sparingly to avoid overpowering the dish.
Marjoram: Provides a mild, sweet flavor with a floral note.
Poultry seasoning: A convenient blend of herbs like sage, thyme, marjoram, and rosemary.
Garlic: Adds savory richness; use fresh minced garlic or garlic powder based on your preference.
Onion powder: offers a subtle onion flavor without the texture of chopped onions, perfect for a smoother stuffing.
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Onions, celery, carrots, and mushrooms are all great options!Onions and celery add a savory aroma and crunch, while carrots bring sweetness and color. Mushrooms, like cremini or shiitake, add a meaty, earthy flavor. You can also try bell peppers, fennel, or sweet potatoes—just chop them into small, uniform pieces for even cooking and blending.
This vegan stuffing recipe is comforting and packed with flavor, making it a perfect addition to your holiday table. I hope you enjoy this vegan recipe as much as I do!
Easy Vegan Thanksgiving Stuffing Recipe
Ingredients
- 8 slices of bread
- 2 tablespoon vegan butter
- 1 yellow onion, diced
- 4 carrots, diced
- 4 stalks of celery, diced
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable stock
Instructions
- Preheat the Oven: Preheat your oven to 350°F.
- Prepare the Bread: Cut the bread into small cubes and place them on a baking sheet. Toast them in the preheated oven for about 10 minutes or until they become crunchy. Once done, remove them from the oven and place them in a large mixing bowl.
- Sauté the Vegetables: Meanwhile, in a large skillet or frying pan, melt the vegan butter over medium heat. Add the chopped onion, carrots and celery. Sauté until they become translucent, for about 5-7 minutes. Stir in the dried parsley, dried thyme, dried rosemary, and garlic powder. Sauté for another 2-3 minutes to release the flavors.
- Combine Ingredients: Add the sautéed vegetable and herb mixture to the bowl with the cubed bread. Mix everything together.
- Moisten the Stuffing: Gradually pour the vegetable stock into the bowl, starting with about 1/2 cup at a time, and toss the mixture until the bread absorbs the liquid and reaches your desired level of moistness. You might not need all of the vegetable stock, so go slowly to avoid making the stuffing too soggy.
- Season: Sprinkle salt and pepper over the stuffing mixture and stir to distribute the seasonings evenly.
- Bake: Transfer the stuffing mixture to a baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake in the preheated oven at 350°F for 20 minutes. Remove the foil during the last 10 minutes of baking to allow the top to crisp up and become golden brown.
- Serve: Once the vegan stuffing is golden and slightly crispy on top, remove it from the oven. Serve it as a side dish alongside your favorite holiday meal or enjoy it as a comforting dish any time of the year.
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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