This easy vegan stuffing recipe has crispy golden edges, a soft, savory center, and all the classic holiday flavor without meat or eggs. It comes together in one skillet or braiser and includes an optional apple-raisin variation.
Serve it with creamy vegan mashed potatoes, easy vegan gravy, and vegan meatloaf for a complete Thanksgiving, Christmas, or any holiday dinner.
A Quick Look: Easy Vegan Stuffing
- 📝 Recipe Name: Easy Vegan Stuffing
- 🕒 Total Time: 1 hour 15 minutes
- 👥 Servings: 7
- 🌱 Dietary Info: Vegan, vegetarian, dairy-free, egg-free, with an oil-free option
- ✨ Best For: Thanksgiving, Christmas, Sunday dinners, and holiday gatherings
- 💕 Why You’ll Love It: Crisp on top, soft in the center, easy to prepare, and full of classic holiday flavor
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Growing up, stuffing was one of my favorite parts of a holiday dinner. There was always a classic sage-and-onion version and an apple-raisin stuffing.
When I started eating plant-based, this was one of the holiday dishes I wanted to recreate. And after making it for years, I’ve found that properly dried bread and gradually adding the broth make the biggest difference in getting a soft center without soggy stuffing.
The familiar flavor comes from the toasted bread, sautéed vegetables, herbs, and broth, so it was easy to keep everything I loved about it. This recipe starts with the classic savory version, with my apple-raisin variation included below.
Why This Recipe Works
- Dried bread gives you better texture. It absorbs the broth without immediately turning mushy.
- Adding the broth gradually prevents soggy stuffing. Bread varies, so the texture should guide you more than an exact final amount.
- Covered, then uncovered baking gives you both textures. The center stays soft while the top and edges turn crisp and golden.
- The one-pan method keeps it simple. You can sauté, assemble, bake, and serve the stuffing in the same skillet or braiser.
Whether you're serving stuffing for the holidays or Sunday dinner, try it with my vegan baked mac and cheese or vegan cheesy hash brown casserole.
Ingredients & Substitutions
Here are the key ingredients for this holiday stuffing, plus easy swaps if needed:
- Dried bread cubes: French, Italian, or sourdough bread all work well. Unseasoned precut stuffing cubes also work.
- Vegan butter or olive oil: Vegan butter gives the stuffing a richer, more traditional flavor. Olive oil works for a lighter version. For an oil-free option, sauté the vegetables in a small amount of water or broth.
- Onion and celery: Yellow or white onion both work. Use 2–3 celery ribs, depending on their size.
- Sage and thyme: Dried herbs give this stuffing its classic flavor. Fresh herbs can also be used, but adjust the amount to taste.
- Vegan chicken-style broth: I usually use Edward & Sons Not-Chick’n bouillon. Regular vegetable broth also works.
See the recipe card for the full ingredient list and exact amounts.
Tested Tips
- Dry the bread first: Leave the cubes uncovered overnight, or dry them in a 300°F oven for 10–15 minutes. Fresh bread can turn too soft once the broth is added.
- Add the broth gradually: Start with 1½ cups, adding more only as needed. The bread should be evenly moistened but still hold its shape.
- Cook the vegetables until softened: Give the onion and celery enough time to lose their raw texture before adding the garlic and herbs.
- Taste before baking: Bread, bouillon, and vegetable broth can all vary in saltiness, so adjust the seasoning after the mixture is combined.
- Finish uncovered: The final 15–20 minutes gives the stuffing its crisp, golden top and edges.
Finish the meal with vegan pumpkin mug cake, vegan pumpkin pie with a pecan-graham cracker crust, or a warm pumpkin spice chai latte.
How to Make Vegan Stuffing
Find the full measurements in the recipe card below.
Step 1: Sauté the onion and celery in vegan butter or olive oil until softened. Add the garlic, sage, and thyme and cook briefly until fragrant.
Step 2: Add the dried bread cubes and gradually fold in the broth until evenly moistened but not soggy. Taste and adjust the seasoning.
Step 3: Cover and bake at 350°F for 25 minutes.
Step 4: Uncover and bake for another 15–20 minutes, until the top and edges are crisp and golden.
Apple-Raisin Variation
This is the sweeter stuffing I grew up with, and it still has a place on my holiday table.
Add 1 diced Granny Smith or Honeycrisp apple and ½–¾ cup raisins after the onion and celery have softened. Cook for 2–3 minutes, then add the garlic and herbs and continue with the recipe as directed. Pecans work especially well with this variation.
Make It Your Way
- Add mushrooms: Sauté 1–2 cups chopped mushrooms before adding the onion and celery. Cook until the moisture they release has evaporated so the stuffing does not become wet.
- Use a cast-iron skillet for crispier edges: Cast iron holds heat well and helps the bottom and edges brown more deeply. A wide, shallow skillet will give you more crisp surface area than a deep casserole dish.
- Make the top extra crisp: Dot the surface with a little vegan butter before the final uncovered bake.
Make it a Meal
For a casual everyday plate, pair this stuffing with mashed potatoes without milk, rich and creamy cashew gravy, corn, and roasted cabbage steaks.
For a heartier version, prepare tofu sausage crumbles separately. Fold them in after the stuffing has baked covered for 25 minutes, then return the pan to the oven uncovered for the final 15–20 minutes.
Stuffing Troubleshooting
- Too dry: Drizzle in warm broth a few tablespoons at a time, gently fold, then cover and return to the oven until heated through.
- Too wet: Bake uncovered for another 5–10 minutes so excess moisture can evaporate and the top can crisp.
- Not enough flavor: Add more salt first, then adjust the sage, thyme, or black pepper as needed. The seasoning can vary depending on the bread and broth you use.
- Top is not browning: Move the pan to a higher oven rack for the final few minutes, watching closely so it does not burn.
Storage, Meal Prep & Make-Ahead
- Store: Refrigerate cooked stuffing in an airtight container within 2 hours of serving. Use within 3–4 days.
- Meal prep: Portion the cooked stuffing with mashed potatoes, corn, or roasted vegetables for easy lunches and dinners. Store the gravy separately and add it after reheating so the stuffing does not sit in extra moisture.
- Make ahead: Dry the bread and chop the onion and celery up to 1 day ahead. Store the prepared ingredients separately until you are ready to make the stuffing.
- Reheat: Reheat the cooked stuffing until it reaches 165°F in the center.
Easy Vegan Stuffing FAQs
This stuffing does not need an egg or egg substitute. The dried bread absorbs the broth, and the mixture firms up as it bakes. A flax egg would create a firmer, more tightly bound texture, but it is not necessary for this recipe.
Use a flavorful vegetable or vegan chicken-style broth, then build savory flavor with onion, celery, garlic, sage, thyme, and black pepper. For a heartier variation, cooked tofu sausage crumbles can be folded in near the end of baking.
Yes. Use olive oil or avocado oil in place of vegan butter. The flavor will be a little lighter, but the stuffing will still bake properly.
Yes. Sauté the onion and celery in 2–3 tablespoons of water or broth, adding another splash as needed to prevent sticking. Continue with the recipe as directed. The stuffing will be a little less rich, but the broth, garlic, sage, and thyme will still give it plenty of savory flavor.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
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Easy Vegan Stuffing
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Ingredients
- 5 cups french bread, day old, about ¾- to 1-inch pieces
- 3 tablespoons vegan butter, OR olive oil
- 1 large yellow onion, finely chopped
- 3 celery ribs, medium, diced
- 3 garlic cloves, minced
- 1 teaspoon dried sage
- 2 teaspoons dried thyme
- 1½-2 cups prepared vegan chicken-style broth, as needed
- ½ teaspoon sea salt, plus more to taste
- 15 turns black pepper
- ¼ cup fresh parsley, chopped, optional
- ½ cup walnuts, or pecans, chopped, optional
Instructions
- Preheat oven to 350°F.
- Heat the vegan butter or olive oil in a large oven-safe skillet or braiser over medium heat. Add the onion and celery and cook for 5–7 minutes, until softened.
- Add the garlic, sage, and thyme. Cook for 30–60 seconds, stirring, until fragrant. Season with salt and pepper.
- Add the dried bread cubes and gently toss them with the vegetables and herbs.
- Gradually pour in 1½ cups vegetable broth, gently folding as you go. Add more broth a few tablespoons at a time only as needed. The bread should be evenly moistened but still hold its shape. Taste and adjust the salt, pepper, sage, or thyme before baking.
- Fold in the pecans or walnuts, if using. Cover the skillet or braiser with a lid or foil and bake for 25 minutes.
- Uncover and bake for another 15–20 minutes, until the top and edges are crisp and golden. Garnish with fresh parsley, if desired.
Video
Notes
- Broth: I use Edward & Sons Not-Chick’n bouillon, prepared according to the package directions. Vegetable broth also works. Start with 1½ cups and add more gradually, only until the bread is evenly moistened and no liquid collects in the bottom of the pan.
- Apple-raisin variation: Add 1 diced Granny Smith or Honeycrisp apple and ½–¾ cup raisins after the onion and celery have softened. Cook for 2–3 minutes, then add the garlic and herbs and continue as directed. Pecans work especially well here.
- Make ahead: Dry the bread and prepare the onion and celery up to 1 day ahead. Store the bread at room temperature and refrigerate the cooked vegetables separately. When ready to serve, combine everything with the broth and bake as directed.
- Timing: The total time assumes the bread cubes are already dried. Allow an additional 10–15 minutes if drying fresh bread in the oven.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
Stuffing is one of my favorite parts of a holiday meal. I love the sage-and-onion version for a classic savory flavor, while the apple-raisin variation brings back so many holiday memories for me. They’re different, but both are so good.