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easy vegan stuffing

Easy Vegan Stuffing

This simple stuffing blend comes together easily and delivers that traditional Thanksgiving stuffing flavor, without the turkey. Consider making this as a side dish other times of the year, too!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Calories 1476 kcal


  • 8 cups bread cubes
  • 2 tablespoons vegan butter or oil or sautéiwith vegetable stock
  • 1 onion chopped
  • 3 celery stalks chopped
  • 4 cloves garlic chopped
  • 1 tsp sage
  • ½ tsp thyme
  • 3 cups vegetable stock
  • salt and pepper to taste


  • Preheat oven to 350°F.
  • Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring or flipping occasionally, until it becomes crunchy.
  • While the bread toasts, saute the celery and onion in the vegan butter until the onion is translucent.
  • Add in the garlic, sage and thyme and saute for an additional 2 minutes.
  • In a 9x13 baking dish, mix together the toasted bread and the celery mixture.
  • Add the vegetable stock a little at a time until the bread is re-moistened. Be careful to avoid a mushy stuffing. You may only need about 2 cups of the broth, depending on your bread's dryness.
  • Add salt and pepper to taste.
  • Bake at 375°F for 25-30 minutes or until the top is golden and crunchy.
  • Serve warm!


8 cups of cubed bread is about 1 loaf of bread.
Stuffing works best with a crusty, firm-textured bread such as French bread.
For a golden and crispy top, spray a light coating of oil over the top when it's nearly done, then finish baking.


Calories: 1476kcalCarbohydrates: 246gProtein: 49gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 5342mgPotassium: 1078mgFiber: 21gSugar: 38gVitamin A: 2685IUVitamin C: 15mgCalcium: 687mgIron: 17mg
Keyword holiday, Thanksgiving
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