Classic Vegan Stuffing

In years past, I've made Thanksgiving dinners with all kinds of vegan stuffings, like my cranberry apple stuffing and my butternut squash stuffing. This year, I wanted to give you a simple, classic, savory recipe that is delicious on its own, but can also be customized to your preferences.

This recipe is exactly what vegan stuffing should be: tender and moist inside, crunchy and golden outside, and flavorful all around. We start by cutting dried bread into cubes and frying some celery and onions in a generous amount of vegan butter. Then we mix it all together with fragrant herbs and vegetable broth, and finally bake it to golden perfection.

Stuffing (or dressing in the south) is a must-have side dish on every American's Thanksgiving and Christmas dinner tables. If you're serving a crowd that includes vegans and non-vegans, this is a great dish to make vegan because the omnivores won't be able to tell the difference.

Ingredients & Substitutions

What kind of bread is the best for vegan stuffing? What does that ground flaxseed do in this recipe? What if I can't get vegan butter in my area? If you have these questions, or any other ingredient-related issue, check this section first. (If you don't see it addressed here or in the FAQ, feel free to ask in the comments, and I'll respond as quickly as I can!)

white bread: This is traditionally the most-liked type of bread to use in stuffing. Although I'm overseas this year and can't get it, I really like Dave's Killer Bread in my stuffing when I'm in the US. Some people also like to use cornbread or sourdough bread in their stuffing. You can use whatever you prefer, but if you're not sure, I'd stick with white bread.

ground flaxseed and water: This mixture forms a flax egg, which helps with binding the stuffing together. I've used golden flaxseed, but if you have a darker brown flaxseed, don't worry, it will work the same.

vegan butter: Vegan butter adds a rich flavor to the stuffing and provides the oil for frying the onions and celery. If you can't get vegan butter in your area, you can use my vegan butter recipe, but skip the cashew cream. The cashew cream in the vegan butter doesn't work well for frying and can burn at the bottom of the pan.

onion and celery: These vegetables provide the classic flavor and texture that stuffing is known for. If you really dislike one of these vegetables, you could replace it with carrots or leeks.

fresh parsley: Adds flavor and color to the stuffing. If you can only get dried parsley, use 1 tablespoon.

vegetable seasoning: I used Simply Organic Vegetable Grilling Seasonings, but you can use another similar blend if you prefer. The blend I used contains onion, garlic, bell peppers, sea salt, black pepper, cumin, coriander, oregano, and cilantro.

dried thyme: If you prefer to use fresh, you can use 1/2 tablespoon of chopped thyme.

low-sodium vegetable broth: This adds moisture and flavor to the stuffing. If you can only get regular vegetable broth (instead of low-sodium), make sure you skip the added salt in this recipe so you don't end up with stuffing that's too salty.

Vegan Stuffing Variations

This vegan stuffing recipe is delicious just as it is, but it's also a great base for adding your favorite stuffing ingredients to. Here are some suggestions for customizing this recipe to your tastes:

• chopped carrots: Cook together with the onions and celery.

• dried cranberries: Add before the vegetable broth.

• chopped apple: I like Pink Lady; add before the vegetable broth.

• butternut squash: Roast in the oven and add before the vegetable broth.

• kale: Add before the vegetable broth.

• vegan sausage: Cook according to package instructions, then add before the vegetable broth.

• nuts: Pecans or walnuts make a nice addition. Add them after you remove the foil from the stuffing, before the final 10 minutes of baking.

• cornbread: Use it instead of white bread for a sweeter stuffing with a different texture.

• herbs: Feel free to swap out or add any fresh herbs you like. Popular herbs for stuffing include thyme, rosemary, and sage.

How to Serve Vegan Stuffing

Vegan stuffing is a delicious side dish to pair with all your favorite Thanksgiving and Christmas dinner recipes. Since it's traditionally used to stuff a turkey, you may prefer to pair it with a vegan roast. I sometimes serve my stuffing inside a roasted acorn squash bowl, which makes a delicious pairing.

Garnishing your stuffing with fresh herbs adds a pop of color and a fresh fall fragrance. Sage, rosemary, and thyme are great holiday herbs that complement this stuffing well.

Whether you're serving a few vegan Thanksgiving dishes or creating a completely vegan Thanksgiving feast, this stuffing is delicious served alongside lentil loaf or butternut squash casserole. Other great vegan sides include sour cream mashed potatoes, cornbread, green bean casserole, apple walnut salad, and loaded vegan baked potatoes. For even more amazing ideas, check out my Vegan Thanksgiving Menu.

Make-Ahead, Leftovers, and Reheating

The holidays are a busy time, so it can help to make a few items ahead of time. You can prepare this stuffing a day in advance, but don't bake it. Just prepare the stuffing ingredients and mix together, then store it in an airtight container in the refrigerator for up to 24 hours. When you're ready, transfer it to a greased casserole dish and bake as usual.

If you have leftovers, they'll stay fresh in an airtight container in the refrigerator for 3 to 4 days. You can also freeze them in a freezer bag or freezer-safe container for up to 3 months, then defrost in the refrigerator overnight.

To reheat, place leftovers on a sheet of aluminum foil and add some extra vegetable broth on top for moisture. Wrap up the foil into a packet (it doesn't need to be completely closed), then reheat in the oven at 350°F (180°C) for 12 to 15 minutes, until heated through. You can also reheat your packet in the air fryer at the same temperature for 4 to 5 minutes.

Frequently Asked Questions

How is this vegan recipe different from traditional (non-vegan) stuffing? Traditional stuffing typically contains animal-derived ingredients like butter and eggs. It may also contain meat or meat broth. This recipe uses vegan butter, a flax egg, and vegetable broth to recreate the delicious stuffing flavor and texture you love, while remaining dairy-free, eggless, and meat-free.

Can I make this stuffing gluten-free? Yes, if you replace the bread with your favorite gluten-free bread, the other ingredients are naturally gluten-free. Keep in mind that stuffing is mostly bread, so the texture of your stuffing will depend on the bread you choose to use.

How do I know when I've added enough liquid? You want your stuffing to be moist, but not soggy. All of your bread pieces should have broth all the way through to the center, but they shouldn't be dripping liquid if you pick them up or press on them slightly. They should, however, retain their shape (not spring back) if you press on them. If you've added too much liquid, you can add more bread to soak some of it up.

Why do you dry the bread before you cut it? If you're using firm bread like sourdough, you may wish to cut it into pieces before you dry it. But white bread tends to be very soft, and it's easier to cut after it's firm and dry.