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This vegetarian Thanksgiving stuffing is an amazing plant-based side dish for your holiday table. It’s easy to make with simple ingredients. The texture of this vegan stuffing is warm and bready on the inside and slightly crispy on top. The flavors will take you back to childhood!

Easy Vegan Thanksgiving Stuffing

Terrence Roche
This vegetarian Thanksgiving stuffing recipe is an amazing plant-based side dish for your holiday table. It’s easy to make with simple ingredients. The texture of this vegan stuffing is warm and bready on the inside and slightly crispy on top. The flavors will take you back to childhood, and everyone will be shocked it's entirely plant based!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Thanksgiving
Cuisine American
Servings 8 servings
Calories 221 kcal

Equipment

Ingredients
  

  • 12 cups cubed day-old bread see notes for bread suggestions*
  • 2 Tbsp olive oil see notes for oil-free**
  • 1 heaping cup minced carrots
  • 3/4 cup minced white or yellow onion
  • 1/4 heaping cup minced celery

For the seasoned broth:

Instructions
 

  • THE NIGHT BEFORE PREP: The night before you make the stuffing, dice the bread and leave it out overnight. You can also try spreading the diced bread out on a large baking sheet and baking at 350F, stopping every 5 minutes to stir, until the bread is stiff but not croutons. Keep in mind the bread will crisp a bit as it cools as well. Ours usually takes around 10 minutes. If you dry the bread in the oven, make sure you let it cool before moving to the next step.
  • DAY OF PREP: When you’re ready to make the stuffing, preheat your oven to 350F and spread some refined coconut or olive oil on the surface of a 15x9 casserole dish.
  • SAUTE THE VEGGIES: Heat the olive oil in a large sauté pan and add your minced carrot, celery, and onion over medium high heat. Add a pinch of salt and saute until onion is translucent (about 5-7 minutes). Add these veggies to a large mixing bowl with the diced bread.
  • SEASONED BROTH: Now, make your seasoned broth: Whisk all the ingredients in a large measuring cup or small mixing bowl with a fork. Slowly pour the seasoned broth into the bread and veggie mixture, tossing with your hands to make sure it is well incorporated throughout the mixture.
  • COOK: Transfer bread mixture to the oiled casserole dish. Tamp it down with your hands to make sure it sticks together and check that it is an even thickness throughout. Place the stuffing in your preheated onion and bake for 20-25 minutes or until desired consistency is reached. We like it soft and bready on the inside and slightly crisp on top.

Notes

SINGLE-SERVING BOUILLON: If you don’t want to make a full batch of bouillon, use - 2 Tbsp nutritional yeast, ½ tsp salt, ¼ tsp onion powder, 1/8 tsp turmeric + Italian herbs, pinch of celery salt + dried thyme.
*BREAD SUGGESTIONS:
  • We like to stick with a rustic style loaf or baguette. Check the ingredients to ensure it’s vegan-friendly because it’s really hit or miss with this type of bread.
  • The bread should have a day-old texture. Some stores even sell day-old bread at a discount, so keep an eye out for that. You want the cubed/broken bread to be dry and stale-like before beginning to make it into stuffing.
  • We like to use a mix of pumpernickel and sourdough breads because they look so pretty combined and we love the flavor. Highly recommend that.
**MAKE IT OIL-FREE: Saute the veggies in broth instead of oil.

Nutrition

Serving: 1servingCalories: 221kcalCarbohydrates: 36gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gFiber: 3gSugar: 6g
Keyword healthy side dish, plant-based stuffing, thanksgiving stuffing vegetarian, vegan thanksgiving stuffing, vegan thanksgiving stuffing recipe, vegetarian side
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