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vegan stuffing recipe served on plate

Grandma’s Easy Vegan Stuffing Recipe

You are here: Home / Vegan Sides / Grandma’s Easy Vegan Stuffing Recipe

May 22, 2020 //  by Victoria Yore//  Leave a Comment

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If want an easy vegan stuffing recipe, there is nothing like Grandma’s home cooking!

As I have said in many other posts on this site, my Grandma was FAR from vegan. But many of her recipes such as Vegan Apple Pie and this stuffing recipe were “accidentally vegan.”

How this stuffing is vegan, I really don’t know, but here it is and it is so darn good!

vegan stuffing in a baking dish on wood background

You can see my Grandma’s hand written recipe card below so you know that I am not lying!

I have added some slight modifications as we will NOT be putting this inside of “the bird” as Grandma has said.

handwritten recipe for bread stuffing stained on a white counter

As a result, we will need to give this vegan stuffing recipe something to make it “wet” and soggy so that it can crisp up in the oven.

I know that creating all of the yummy Vegan Thanksgiving Recipes takes time, which is why I am happy that this vegetarian stuffing cooks up so quickly!

It really only takes about 10 minutes of active time before you pop it in the oven to cook for about 30-40 minutes or until golden brown.

When seasoning the vegan stuffing, I highly recommend NOT skipping the thyme. You can generally modify the other spices, but the thyme MUST go in!

Bonus if it is fresh thyme from a branch, it is so delicious.

Make this vegan stuffing recipe for your next Thanksgiving or Christmas dinner and your whole house will be smelling just like Grandma was right there!

serving dish and plate with vegan stuffing in it

Preparing The Bread Cubes For The Vegan Stuffing

First, Grandma liked to use the crappiest white bread. Think Wonder Bread, the kind you can buy at the store for like 70 cents.

No, it is not healthy and it is actually the worst, but it also tastes good and you can splurge on the holidays.

This vegan stuffing recipe will work with any bread you want and you can choose a baguette or fresh homemade bread you may have on hand, depending on taste.

bread cubes drying on baking dish

The most important part is to use a sharp bread knife to cut the bread into TINY squares.

I stack 3-4 slices and then cut them length-wise and then width-wise until I get small squares.

If your squares are still too large, you can tear them with your hand. The bread cubes should be about 1/2 inch in size, 1 inch is too big!

Then, take out as many cookie sheets as you have and let the bread cubes dry overnight.

small bread cubes on a tray drying

I have vivid memories of my Grandma doing this on the dining room table when I was growing up!

Your bread cubes should be evenly spread and should not be in a mound or on top of each other.

You do want to ensure that you are using day-old bread for this vegan stuffing recipe.

It is a good idea to prepare the bread the night before, but however you categorize “day old” bread should be fine.

In other terms, the bread should be stale and like a soft crouton. I know it is weird but it works!

vegan stuffing on a serving spoon

How to Make The Easy Vegan Stuffing Recipe

Making the vegan stuffing is so easy, even a child could help.

How do I know? Because I was that child helping my Grandma make it!

Anyway, after your bread cubes dry and are slightly stale, you are going to want to heat oil in a large frying pan.

Grandma calls for butter and although there are Vegan Butter options, I am not a fan of cooking with butter.

I prefer cooking with oil so I subbed oil for butter. If you don’t like too much oil, go ahead and use vegan butter or margarine instead.

You will saute your celery and onion slices for a few minutes until translucent and fragrant. This is the staple for vegetarian stuffing and will make things taste so good!

vegan stuffing cooking in pan

Next, you are going to stir in 1/3 of the bread cubes, so if you are using the 9 cups of bread cubes, you are going to want to stir in 3 cups into the mixture on the pan.

Then, season with your salt, thyme, and whatever other spices you have on hand and want to use.

Stir until combined and the bread is wet but not too soggy.

Next, transfer the vegan stuffing to a bowl and toss with the remaining day-old bread cubes until evenly combined.

Now, you will slowly pour in 1-1 1/2 cup of either water or vegetable stock until the whole mixture is wet and slightly soggy, but not falling apart.

When pouring in the vegetable stock/water, use a 1/3 or 1/4 measuring cup to slowly combine. This way, you can stop if needed as different types of bread hold liquid differently.

wet vegan stuffing recipe combined in a bowl

You want your bread cubes to be evenly coated and wet, but not so soggy that they don’t hold their shape.

I have used both water and vegetable stock when making vegan stuffing. If you don’t have vegetable stock on hand, don’t worry. It still tastes good with just water!

Finally, pour the mixture into a baking dish and bake covered for 30 minutes and uncovered until golden brown, about 10-15 minutes more.

vegan stuffing being scooped out with serving spoon

With only a few simple steps, you will be on your way to having one of the best vegan stuffing recipes you have ever tasted.

Serve with Vegan Gravy And Vegan Mashed Potatoes on the side!

How To Make The Vegan Stuffing In Advance

I get it, Christmas and Thanksgiving are busy times! Sometimes you just want to make your recipes in advance!

You can totally make the vegetarian stuffing in advance! All you have to do is do “part 1” of this recipe and leave part 2 aka the actual baking part until the day that you want to cook it!

vegetarian stuffing on a plate with stuffing in a serving dish in the background

I recommend only keeping it in an air-tight container in the fridge for 1-2 days. Anything longer will make it not taste fresh and it will be soggy and weird.

Before you bake it, take it out of the fridge and let it come to room temperature on the counter!

Did You Try This Recipe?

If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!

Continue to Content
Yield: 1 8x8 Dish

Best-Ever Vegan Stuffing Recipe

stuffing is one of the best vegan fall recipes because you can eat it all season

Learn how to make this easy vegan stuffing recipe, delicious, just like Grandma used to make it!

This is my Grandma's recipe for decades and it is "accidentally" vegan as-is which is amazing!

It is hearty and flavorful and makes the perfect side dish for Christmas or Thanksgiving!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 9 Cups Stale Bread (Any kind)
  • 1 Cup Margarine Or Oil (I use oil)
  • 3/4 Cup finely chopped onion
  • 1 1/2 cup chopped celery
  • 2 teaspoons of salt
  • 2 teaspoons thyme or 2 fresh sprigs of thyme
  • 1 1/2 teaspoon sage or Italian spice blend
  • 1 1/2 cups water or vegetable broth

Instructions

  1. The night before, roughly chop bread into 1/2 inch cubes (or small cubes) and place on cookie sheets to dry overnight. This recipe calls for "stale bread" so this is a good way to achieve that taste.
  2. Preheat oven to 350 degrees
  3. In a large frying pan, heat oil or vegan butter and saute onions and celery until fragrant. Mix in 1/3 of the breadcrumbs and stir to combine. If you are using this recipe, that is 3 cups of breadcrumbs, but modify based on if you are doubling.
  4. Add remaining breadcrumbs to a large bowl and pour the mixture from the frying pan to the dry breadcrumbs and mix to combine.
  5. Next, incorporate the water or vegetable stock until the mixture is evenly coated and slightly wet but not drenched. Pour the mixture in 1/3 or 1/4 cup at a time. You want the bread to be slightly soggy but not falling apart.
  6. Transfer the vegan stuffing mixture to a baking dish and bake covered for 30 minutes and then uncovered for 15 minutes or until top is golden brown!
  7. Remove from oven and allow to cool for a few minutes before serving. Enjoy!
© Victoria Yore
Category: Vegan Sides

Category: Vegan Recipes, Vegan Sides

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Hello! I’m Victoria, a lifelong vegetarian and “sometimes” vegan. I live with my mom who has been vegan since the 80’s!

I’m going to be honest, I hate cooking but I love eating! These vegetarian and vegan recipes are created with people like me in mind. Who love to eat hearty and delicious food, but hate spending hours in the kitchen or searching for weird ingredients!

I hope you enjoy these recipes that are so good that you won’t believe they are vegan or vegetarian!

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