This Easy Vegan Stuffing features onions, celery, carrots, and sausage. With no oil or butter, it’s as tasty as a classic stuffing, and is moist on the inside and crispy on the outside.
Growing up I don’t recall eating stuffing very much. I don’t think I really acquired a taste for it until I was an adult when I really started to love it. Then when we went vegan, I had stopped eating it for a long time, until I figured out how to make this easy vegan stuffing.
Our Annual Thanksgiving Celebration
My family attends a huge Thanksgiving potluck every year at my aunt and uncle’s house. These two people are a couple of the most generous people I have ever known. Not only do they host the extended family Thanksgiving meal, but also the annual Christmas Eve Dinner, Easter Dinner, and a summer pool party each year. As many as 40 or more people attend some of these celebrations! They give so much, I would never want to cause them any trouble by asking them to make vegan dishes for my family. So we always bring a few vegan dishes to share, and also enjoy whatever accidentally vegan dishes there are on the table. We never go hungry!
A couple years ago, one of my daughters expressed a bit of disappointment that we never got to experience a traditional Thanksgiving dinner. That year I decided I would cook a full Thanksgiving meal for my daughters, my husband, and myself, and that we would enjoy it the night before Thanksgiving. The dinner consisted of a vegetable Wellington, mashed potatoes and gravy, corn, green beans, and this Easy Vegan Stuffing. This has now become another tradition for us.
How to Make This Easy Vegan Stuffing
Begin by cutting the bread into cubes. You will need about 9 cups of bread cubes. I used a combination of multi-grain bread and sourdough bread for interest and flavor. You can use any bread you want, but it should be on the denser side, rather than a light and fluffy bread. If you are gluten sensitive, use a gluten free bread. Place the bread cubes onto a baking sheet and place them in the oven at 350 for about 15 minutes. You want the bread cubes to be dry before making the stuffing, otherwise the stuffing will come out soggy.
Sauté onion, celery, and carrot for about 5 minutes, until the onions are translucent, and the vegetables are starting to soften. Add garlic and walnuts, and sauté for another two minutes, until the garlic is fragrant. Add the sautéed vegetables to the bread cubes.
Combine the herbs with the vegetable broth. Pour the broth over the bread cubes a bit at a time while stirring to combine. You want the bread cubes to be nicely moistened, but not soggy.
I also found that by adding some of my chopped up Vegan Breakfast Sausage Links to the stuffing, it made a great main dish for the four of us to enjoy at the big family potluck on Thanksgiving day. If you want to add the sausage to your stuffing, slice up about 1 1/2 cups of the sausage links and saute them briefly before adding to the stuffing.
Place mixture in a 9” x 13” glass cake pan and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake for another 10 to 15 minutes, until the stuffing begins to brown on top.
Can I Make This Easy Vegan Stuffing in Advance?
To save time on Thanksgiving Day, here are some steps you can take a day or two before your big cooking day.
The bread can be cubed and dried up to a few days in advance and kept in an airtight bag or container. The vegetables can also be sauteed the day before, and stored in an airtight container in the refrigerator. If you are including sausage in your stuffing, it can also be sliced and sauteed the day before. Then on your cooking day, just combine the bread cubes, vegetables, broth, and sausage, stir together, transfer to your baking pan and bake.
For more holiday recipes, see:
- Vegan Garlic Mashed Potatoes
- Easy Vegan Golden Gravy
- Vegan Corn Muffins
- Fat-free Apple Crisp
- Vegan Scalloped Potatoes
- Vegan Mac & Cheese
- Holiday Rice Pilaf
- Sauteed Kale with Garlic & Onions
Easy Vegan Stuffing
- 9 cups bread cubes
- 1 yellow onion diced
- 2 stalks celery diced
- 1 large carrot shredded
- 6 cloves of garlic minced
- ½ cup chopped walnuts toasted
- 4 teaspoons dried sage
- 2 teaspoons dried parsley
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- ¼ teaspoon pepper
- 2 to 2 1/2 cups vegetable broth
- 1 1/2 cups Vegan Breakfast Sausage Links sliced (optional)
- Place bread cubes on a baking sheet and place in a 350° oven for about 15 minutes, or until dry. Transfer to a large bowl, and set aside.
- Sauté the onion, celery, and carrot for about 5 minutes, until the onions are translucent, and the vegetables are starting to soften. Add the garlic and walnuts, and sauté for another two minutes, until the garlic is fragrant. Then stir in the herbs. Add the sautéed vegetables to the bread cubes.
- Pour the broth over the bread cubes a bit at a time while stirring to combine. Use enough broth to moisten all the bread cubes, but not to make it soggy.
- Place mixture in a 9” x 13” glass cake pan and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake for another 10 to 15 minutes, until the stuffing begins to brown on top.
Nutrition calculations are approximate.