Easy Vegan Stuffing

This easy vegan stuffing has crisp, golden edges, a soft, savory center, and classic holiday flavor. It’s made in one oven-safe skillet or braiser, with an optional apple-raisin variation included in the notes.

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Course: Side Dish

Cuisine: American

Servings: servings

Author: Julie Gaeta

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.

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