This easy vegan stuffing recipe is based on my Grandma’s original recipe. It’s a simple, accidentally vegan side dish that’s perfect for Thanksgiving, Christmas or any holiday meal.
As I’ve mentioned in other recipes on this site, my Grandma was far from vegan. But quite a few of her recipes, including this stuffing and my vegan apple pie, just happened to be completely plant-based. Sometimes the best family recipes don’t need changing!
I’ve made a few small adjustments because we won’t be cooking this inside “the bird” like Grandma’s handwritten recipe suggests. If you need a gluten-free version, simply use your favourite gluten-free bread instead.
You can see my Grandma’s handwritten recipe card below so you know I’m not making it up!
Because we’re baking this stuffing in a dish instead of inside “the bird” like Grandma’s original recipe, we’ll need to add enough liquid to keep it soft and fluffy on the inside while still allowing the top to become beautifully golden and crisp in the oven.
Holiday meals can take hours to prepare, which is one of the reasons I love this recipe. It only takes about 10 minutes of hands-on time before it goes into the oven for 30 to 40 minutes, making it an easy addition to your holiday meal. If you’re planning a full holiday feast, be sure to check out my other Vegan Thanksgiving Recipes too!
If there’s one ingredient I wouldn’t skip, it’s the thyme. You can easily adjust the other herbs and seasoning to suit your taste, but the thyme is what gives this stuffing its classic homemade flavour. Fresh thyme is even better if you have it.
Make this bread stuffing for your next Thanksgiving or Christmas dinner and your kitchen will smell just like Grandma’s did. It pairs perfectly with my Vegan Meatloaf, Vegan Gravy and creamy Vegan Mashed Potatoes for the ultimate comfort food meal.
Why You’ll Love This Homemade Vegan Stuffing
- Perfect for beginners. If you’re new to cooking or making your first holiday meal, this stuffing is a great place to start. It’s simple to prepare, full of flavour and always a crowd favourite, whether your guests are vegan or not.
- Made with simple ingredients. This recipe uses everyday pantry staples and fresh vegetables, so there’s no need to hunt down speciality ingredients. The simple flavours let your main holiday dishes shine
- Homemade tastes better. Making stuffing from scratch means you can choose the ingredients, adjust the seasoning to your taste and know exactly what’s going into your holiday meal.
How to Prepare Bread Cubes for Perfect Vegan Stuffing
This recipe works well with almost any type of bread. Grandma always preferred soft white sandwich bread, but sourdough, French bread, a baguette or homemade bread all work beautifully too. Whatever you choose, just make sure it’s slightly stale before using it, as fresh bread won’t give you the same texture.
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! If you want the best vegan stuffing, your bread has to be small.
Then, take out as many cookie sheets as you have and let the bread cubes dry overnight.
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.
The bread should feel dry on the outside, like a soft crouton, rather than fresh and fluffy. It may sound strange, but that’s exactly what gives stuffing its perfect texture.
Step-by-Step: How to Make Vegan Stuffing
Making holiday dinner stuffing vegan 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’s original recipe used butter, but I prefer using oil. If you’d rather use vegan butter or margarine, that works perfectly too.
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!
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. This Christmas stuffing recipe loves seasoning so go for it.
Stir until combined and the bread is wet but not too soggy.
Next, transfer the egg-free 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.
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.
After about 45 minutes in the oven, you’ll have a golden, crispy stuffing with a soft, flavourful centre that’s ready to serve alongside all your favourite holiday dishes.
Serve with Vegan Gravy And Vegan Mashed Potatoes on the side!
Ingredient Substitutions
One of the things I love about this recipe is how flexible it is! Here are a few easy substitutions if you need to use what you already have on hand.
Bread: Soft white sandwich bread is Grandma’s favourite, but sourdough, French bread, a baguette or homemade bread all work well too. If you need a gluten-free version, simply use your favourite gluten-free bread.
Oil: I prefer using oil, but vegan butter or margarine work just as well if that’s what you have.
Vegetable stock: Vegetable stock adds extra flavour, but water works perfectly fine too if that’s what you have on hand.
Fresh thyme: Fresh thyme gives the best flavour, but dried thyme is a great substitute if that’s what you have in your pantry.
Seasoning: Feel free to adjust the sage or Italian seasoning to suit your taste, but I really recommend keeping the thyme as it’s what gives this stuffing its classic flavour.
How to Make Vegan Stuffing Ahead of Time
I get it, making a holiday feast can be challenging, so it’s always helpful to prepare as much as you can in advance!
The good news is that this vegan stuffing is perfect for making ahead. Simply prepare the recipe right up until it’s ready to bake, then cover the baking dish and refrigerate it for up to 1–2 days.
When you’re ready to bake, take the stuffing out of the fridge and let it sit at room temperature for about 20–30 minutes before placing it in the oven. This helps it cook more evenly.
If you have leftovers, store them in an airtight container in the refrigerator for 1–2 days. The texture is at its best when it’s freshly baked, so I recommend enjoying it sooner rather than later.
Serving Ideas for Vegan Stuffing
This stuffing is delicious served with vegan gravy, cranberry sauce and roasted vegetables. It also pairs perfectly with my Vegan Meatloaf and Vegan Mashed Potatoes for a comforting holiday meal.
If you have leftovers, try reheating them in a frying pan with a drizzle of olive oil to bring back those delicious crispy edges.
Troubleshooting
If this is your first time making homemade stuffing, here are a few tips to help you get perfect results.
My stuffing seems too dry
Different types of bread absorb liquid differently. If the mixture looks dry before baking, simply stir in a little more vegetable stock or water until the bread is evenly moistened.
My stuffing seems too wet
If the mixture feels overly wet, don’t worry. Bake it uncovered for a little longer to help some of the excess moisture evaporate and crisp up the top.
My stuffing isn’t crispy on top
For a crispier topping, leave the stuffing uncovered for the last 10–15 minutes of baking, or a little longer if needed until it’s beautifully golden brown.
My bread isn’t stale yet
If you forgot to dry your bread overnight, you can spread the cubes on baking trays and bake them in a low oven for a short time until they’re dry but not browned.
Best-Ever Vegan Stuffing Recipe
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!
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
- 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.
- Preheat the oven to 350°F (180°C / 160°C fan)
- 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.
- Add remaining breadcrumbs to a large bowl and pour the mixture from the frying pan to the dry breadcrumbs and mix to combine.
- 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.
- 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!
- Remove from oven and allow to cool for a few minutes before serving. Enjoy!
Notes
This recipe can easily be doubled for a larger gathering. Simply use a larger baking dish and add a few extra minutes to the baking time if needed.
Frequently Asked Questions
What is the best bread for vegan stuffing?
Soft white sandwich bread is my favourite because it creates the classic stuffing texture, but sourdough, French bread, baguettes and homemade bread all work well. Just make sure the bread is slightly stale before you start.
Can I make vegan stuffing ahead of time?
Yes! Prepare the stuffing up until it’s ready to bake, then cover and refrigerate it for up to 1–2 days. Let it sit at room temperature for about 20–30 minutes before baking.
Can I dry the bread in the oven instead of overnight?
Yes. If you’re short on time, spread the bread cubes on baking trays and dry them in a low oven until they’re no longer soft but haven’t started to brown.
Can I double this recipe?
Absolutely. Simply double all of the ingredients and bake the stuffing in a larger baking dish. You may need to add a few extra minutes to the baking time.
Can I use gluten-free bread?
Yes! This recipe works well with your favourite gluten-free bread. Just make sure it’s slightly stale before using it, as fresh bread won’t give you the same texture.
If you make this vegan stuffing recipe, I’d love to hear what you think! Leave a comment below and let me know how it turned out or if you added your own family twist.
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