A Thanksgiving dinner simply isn’t complete without stuffing. It’s savory, hearty, and deliciously traditional. And while it’s becoming easier and easier to find vegan-friendly boxed stuffing, it’s also easy enough to make at home.
Now, that’s not to say anything is wrong with using boxed stuffing mixes. They’re incredibly convenient and handy. But if you’re looking to elevate your holiday dinner (or impress that Aunt), try making vegan stuffing from scratch. It’s an excellent way to “veganize” a classic side dish while using up leftover bread.
You can make vegan stuffing with any type of bread. For example, to make it gluten-free, use gluten-free bread. In this particular recipe, I used a combination of white and wheat Portuguese rolls from the bakery section of the grocery store.
Cut the bread into cubes and leave out overnight to dry slightly. Alternatively, you can toast the cubed bread at 350 degrees Fahrenheit for 10 to 15 minutes, tossing halfway. Another option is to simply use stale bread.
You’ll also need vegetable broth, onion, celery, garlic, vegan butter, sage, thyme, salt, and pepper. Feel free to incorporate your favorite spices and herbs. Add chopped carrots or mushrooms too, if you’d like.
In a pan over medium-high heat, warm the vegan butter. Cook the onion and celery for 7 to 10 minutes or until tender. Season with salt and pepper, to taste. Add the garlic and cook for another 30 seconds to 1 minute.
In a large bowl, combine the cubed bread, cooked vegetables, sage, and thyme. Season with salt and pepper, to taste. Toss well. At this point, you can add other tasty stuffing ingredients like dried cranberries or vegan sausage crumbles.
Pour the vegetable broth over the mixture. This recipe lists 3 cups, but you may need more or less, depending on the size of the bread cubes. Add just enough broth so that the bread is fully saturated, but not soggy.
Liberally grease a large casserole dish with vegan butter or oil. Transfer the stuffing mixture to the dish. Drizzle with remaining melted vegan butter.
Bake at 375 degrees Fahrenheit for 35 minutes, or until golden and crispy.
And just like that, you have homemade vegan stuffing. It sure beats the stuff from the box.
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- 8 cups dry bread cubed
- 6 tablespoons vegan butter melted
- 2 cups celery sliced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 1/2 teaspoon fresh sage finely chopped
- 1 1/2 teaspoon fresh thyme finely chopped
- 3 cups vegetable broth
- Salt and pepper
- Preheat the oven to 375 degrees Fahrenheit. In a pan over medium-high heat, warm 3 tablespoons of vegan butter. Cook the onion and celery for 7 to 10 minutes or until tender. Season with salt and pepper. Add the garlic and cook for 30 seconds to 1 minute.
- Add the cubed bread, cooked vegetables, sage, and thyme to a large bowl. Toss well. Pour enough vegetable broth onto the mixture until the bread is saturated, but not soggy.
- Transfer to a greased casserole dish. Drizzle with remaining vegan butter. Bake for 35 minutes or until golden brown.