While boxed stuffing can be great, I have come to terms with the fact that this homemade Vegan Stuffing is SO much better! Toasted bread gets mixed with brussels sprouts, leeks, mushrooms, and carrots to create the absolute best dairy-free & eggless stuffing recipe that is also easily made gluten-free!
*Blog post originally shared November 25, 2019 and updated November 4th, 2020*
How to make an easy vegan stuffing
Making a delicious vegetarian stuffing (or vegetarian dressing) that is homemade, flavorful, and better than boxed stuffing is easier than you think. It really just takes four steps to make this delicious meat free stuffing that is perfect for any Holiday celebration.
First, toast the bread
In order for your plant-based 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 at 350F.
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, but you could easily use gluten-free bread to make this an eggless gluten-free stuffing too.
Chop & sauté vegetables
While the bread is toasting, cook the veggies! 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 a traditional vegan stuffing, this recipe is made with no onions or celery. Instead it calls for thinly sliced brussels sprouts, diced mushrooms, diced carrots, and diced leeks for a more unique & non-traditional recipe.
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, beginning to brown, and all of the butter has been absorbed.
Add to casserole dish & bake
Now that the vegetables are sautéed and the bread is perfectly toasted, add everything to a 9*13 inch casserole dish and mix together. This is also a good time to add in the fresh herbs which add so much flavor to any stuffing made from scratch.
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 vegetable broth should I use?
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, BUT there should not be leftover liquid sitting in the pan. If you put it too much liquid, your stuffing will end up soggy.
How to bake stuffing?
Now that the stuffing is ready to go, the last step is really simple. Add it to the oven and bake for 30-40 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.
FAQ & Substitutions:
Can I prep stuffing the day before?
I personally think this stuffing tastes best the day of, but you can sauté the vegetables and toast the bread the day before. On Thanksgiving Day (or the day you are ready to eat the stuffing), just 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 I store stuffing in the fridge?
As long as the stuffing is closed in stored a closed container, it will keep in the fridge for 2-4 days.
Can I make this stuffing gluten-free?
You bet! Just swap out sourdough bread for a gluten-free bread. Every other ingredient in this recipe is already gluten-free.
The best Thanksgiving side dish
This Easy Vegan Stuffing serves as the perfect side dish for a Vegan Thanksgiving and it only contains 12 simple ingredients! Whether you are going to a potluck, cooking for a small group, or celebrating with family- this stuffing is truly perfect because it also tastes amazing as leftovers.
Looking for more vegan Thanksgiving side dishes? Check out these SGTO favorites!
Vegan Challah (better than bread rolls!)
- 16 oz loaf of bread (I prefer sourdough but any bread works)
- 1/4 cup+ 2 Tbsp vegan butter (84 grams)
- 2 cups sliced brussels sprouts (about 120 grams)
- 1 cup diced carrots (about 130 grams)
- 1 cup diced leeks (about 90 grams or 1 large leek chopped)
- 2 cups diced mushrooms (about 140 grams)
- 1 tsp garlic powder (3 grams)
- 1 tsp salt (6 grams, add more or less if needed
- 1/4 tsp ground pepper (.5 grams)
- 2 1/2-3 cups vegetable broth (591-710 ml)
- 2 Tbsp ground flaxseed (16 grams)
- fresh thyme (about 1 tsp, leaves only not stems)
- fresh sage (3-4 leaves, minced)
- 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 20-25 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 sauté for 2-3 minutes. Next, add the brussels sprouts, carrots, and leeks along with the salt, pepper, and garlic powder. Sauté about 10-15 more minutes until the vegetables are soft and beginning to crisp.
- Once cooked, pour the toasted bread and sautéed vegetables into the casserole dish and mix together. Then, add 2 1/2 cups of the vegetable broth as well as the ground flax seed, fresh thyme, and fresh sage 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 up to 3 cups.
- Place the casserole dish of stuffing in the oven and bake for 30-40 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.
- Stuffing is truly sest enjoyed the day of cooking, but can be reheated in the oven or microwave as leftovers.
Nutrition Information:Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 291Total Fat: 5gTrans Fat: 0gCholesterol: 3mgCarbohydrates: 51gFiber: 6gSugar: 9gProtein: 11g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.