As much as I loved boxed stuffing growing up, I have come to terms with the fact that homemade stuffing is just so much better. This Simple Vegan Stuffing is so moist (but definitely not soggy), flavorful, and full of Fall vegetables! Toasted bread gets mixed with brussel sprouts, leeks, mushrooms, and carrots to create the absolute best Simple Vegan Stuffing. Even meat-lovers will want seconds of this stuffing recipe!
How to Make an Easy Homemade Vegan Stuffing
Making a simple vegan stuffing that is homemade, flavorful, and better than the boxed stuffing is easier than you think. It really just takes four steps to make this delicious vegetable-filled stuffing!
Step 1- Toast The Bread
In order for your stuffing to fully soak up the liquid and flavors, it needs to be dried out and essentially stale.
How Do you Make Bread Stale for Stuffing?
This can be accomplished in two ways.
The first is to cut the bread into small pieces and let it dry out overnight. The second is to buy fresh bread and toast it for 25-30 minutes.
I prefer toasting my bread rather than day-old bread because I like the texture and flavor better. If you’re trying to prep the day before for Thanksgiving, you can even toast your bread and store it in a closed container the day before. This should really help with Thanksgiving prep!
What Kind of Bread is Best for Stuffing?
Honestly, any bread works! For this recipe I used a loaf of store-bought sourdough bread and absolutely love the flavor it gives this stuffing. I recommend choosing a high-quality bread for the best flavor.
Step 2- Chop & Saute the Vegetables
An easy way to think about how you should chop your vegetables is to think “Would I be able to eat to get all the flavors of the stuffing in one forkful?”. AKA you really want to make sure the vegetables are chopped into bite-size pieces.
Unlike your basic vegan stuffing made with celery, onions, and carrots, this stuffing has a more unique mix of vegetables. This recipe calls for thinly sliced brussel sprouts, diced mushrooms, diced carrots, and diced leeks to add great flavor to this vegan stuffing!
Once the vegetables are sliced and diced, add vegan butter to a cast-iron skillet. Cook the mushrooms in the butter for about 2-3 minutes. Then, add in the rest of the vegetables, salt, pepper, and garlic powder. Cook until the vegetables are soft and beginning to brown. At the end of the cooking time, mix in your fresh herbs like thyme and sage!
Step 3- Add Everything to a Casserole Dish & Mix
Now that the vegetables are sauteed and the bread is perfectly toasted, add everything to a 9*13 inch casserole dish and mix together.
Add 2 Tbsp of ground flax seed+ vegetable broth to a bowl and mix together. Then, pour this mixture over the stuffing. The key to a good stuffing is not to use too much or too little liquid and ALWAYS to use good flavorful vegetable broth.
How much liquid should you use in stuffing?
For this recipe, I recommend 2.5-3 cups of broth. Every piece of bread should be coated in the liquid so that the stuffing stays moist while baking. Also, there really shouldn’t be too much liquid left in the dish before baking. If there is, you may need to add more bread.
Step 4: Bake the Vegan Stuffing!
Now that the stuffing is ready to go, the last step is really simple. Add the stuffing to the oven and bake for 35-40 minutes. The stuffing will be ready when it’s crisp and browned on top but soft and moist in the center.
While some people say you need to cover the stuffing with tin-foil to start, I’ve found this stuffing turns out just fine without any tin-foil waste! If you want a less crispy stuffing, bake the stuffing for the first 20 minutes covered in tin-foil and then last 15-20 minutes without tin foil.
More Questions About Making Vegan Stuffing:
Can you Make Stuffing Ahead of Time?
I personally think this stuffing tastes best the day of, but you can saute the vegetables and toast the bread the day before. On Thanksgiving Day (or the day you are ready to eat the stuffing) add the toasted bread, vegetables, broth, and flaxseed to a pan and bake!
Can I freeze Stuffing?
Yes! Store in a closed container for up to 2 months in the freezer. It can be reheated in the microwave or in the stove until it is warm throughout.
How long can you keep stuffing in the refrigerator?
As long as the stuffing is closed in a closed container, it will keep in the fridge for 2-4 days.
How to Make the Best Vegan Thanksgiving Meal
This stuffing serves as the perfect start to a Vegan Thanksgiving! Whether you are going to a potluck, cooking for a small group, or celebrating with family- this stuffing makes the perfect side dish and stores great as leftovers!
In addition to this vegan stuffing, I recommend making these Vegan Caramelized Onion Mashed Potatoes and this Harvest Grain Bowl as delicious sides. Next, definitely make these Pomegranate Lemon Spritzers for a light and refreshing cocktail.
For the main dish, I always go for a Tofurkey, though this Lentil Shepherd’s Pie also looks like a delicious option!
Lastly, we can’t forget dessert! This Vegan Pumpkin Cake and Orange Blossom & Fig Cake are a few of my favorites for large groups! If you’re looking for a vegan pie recipe, I made this Vegan Chocolate Bourbon Pecan Pie last year and it was a hit.
Plus, if you have any leftover cranberry sauce (which I KNOW you do), you’re definitely going to want to make these Vegan Cranberry Orange Buns for a leftovers brunch!
A Simple Vegan Stuffing for Thanksgiving
Not only is this easy vegan stuffing delicious, but it also contains only 12 ingredients (including the salt, pepper, garlic powder, and fresh herbs!)! I can’t wait for you to make this moist, flavorful, and vegetable-filled Simple Vegan Stuffing for Thanksgiving this year!
Looking for even more vegan recipes? Check out these SGTO favorites:Print
A delicious and moist homemade stuffing with brussel sprouts, mushrooms, carrots, and leeks. The perfect way to spice the usual basic stuffing recipe!
- 16–20 oz loaf of bread
- 1/4 cup+ 2 Tbsp vegan butter
- 2 cups sliced brussel sprouts
- 1 cup diced carrots
- 1 cup diced leeks
- 1.5 cupsc diced mushrooms
- 1 tsp garlic powder
- fresh thyme (about 1 tsp)
- fresh sage (3-4 leaves, minced)
- salt & pepper to taste
- 2 1/2–3 cups vegetable broth
- 2 Tbsp ground flaxseed
- Preheat the oven to 350F and cut the bread into 1 inch square pieces. Add the chopped bread to a sheet pan and bake for 25-30 minutes until the bread is dried out and crispy.
- While the bread is toasting, chop the vegetables. Then, add the butter to a large cast iron skillet. Once the butter has melted, add in the mushrooms and saute for 2-3 minutes. Next, add the brussel sprouts, carrots, and leeks along with the salt, pepper, and garlic powder. Saute for around 10-15 more minutes until the vegetables are soft and beginning to crisp. Season the vegetables with the fresh thyme and sage by adding them to the skillet in the last minute of cooking.
- Once cooked, pour the toasted bread and sauteed vegetables into the casserole dish and mix together. In a seperate bowl, mix together the ground flaxseed and 2 1/2 cups vegetable broth and pour this mixture into the casserole dish. Stir together until the bread is completely coated and has soaked up most of the liquid. If more vegetable broth is needed, add in about 1/2 cup more.
- Place the casserole dish of stuffing in the oven and bake for 35-40 minutes until browned on top and moist in the center. Remove from the oven and serve immediately!
*Stuffing Can be Stored in the Fridge for 3-4 days and in the freezer up to 1 month
*Best enjoyed the day of cooking, but can be reheated in the oven or microwave
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