The Best Ever Vegan Stuffing

October 31, 2021

If you’re someone who comes to Thanksgiving dinner for the turkey, but stays for the stuffing, then I made this recipe for YOU. This is truly The Best Ever Vegan Stuffing, and will blow the socks off of what you thought stuffing could be. This isn’t your typical Stovetop recipe – it’s BETTER, and I promise it’s worth the extra time to make!

Whether it’s inside of a roast turkey or simply on the side, I LOVE a good stuffing. And I know I’m not alone in this! Stuffing is a quintessential part of any Thanksgiving Dinner, and, let’s be honest, makes for a killer leftover breakfast all on its own (trust me).

However, as with all of my recipes, I knew there had to be a healthier way to enjoy the traditional stuffing that we all know and love. The traditional stuffing in a box (that I still admittedly love) is loaded with preservatives, sugar, and artificial ingredients. Now, I’m not here to demonize any one ingredient, and I’m a big believer of all things being “okay” in moderation. But if there’s a healthier way that still tastes delicious, then you know that I’m going to find a way to make it!

I love this recipe for a few different reasons. First, it’s loaded with flavorful mushrooms, herbs, and spices, and it’s a hearty burst of flavor in your mouth. But second, it’s also completely vegan. YEP, you read that right – no chicken stock, no meat, and still absolutely flavorful and delicious!

Make this for Thanksgiving (or anytime that the stuffing craving hits – I won’t judge!) and it may just become a normal part of your Thanksgiving day tradition. Mark my words!

What You Need to Make The Best Vegan Stuffing

  • Baguette: I recommend a baguette here, but you can also use a crusty French bread! If you want to make this recipe gluten-free, you can try using a gluten-free bread. But just know that this recipe hasn’t been tested with it, so I can’t guarantee results!
  • Pecans: Don’t knock it until you try it – chopped pecans add a wonderfully nutty taste and a nice texture to this stuffing!
  • Vegan Butter: I recommend using the Miyokos brand vegan butter – it’s truly the best!
  • Yellow Onion: A nice yellow onion is the perfect aromatic for this recipe!
  • Celery Stalks: Celery not only brings moisture, but also texture to our stuffing. So good!
  • Mushrooms: Regular bella mushrooms are perfect here!
  • Garlic: I love using fresh garlic in this recipe. It really makes a difference!
  • Herbs: We’ll be using both thyme and sage in this recipe. Yum!
  • Vegetable Broth: Veggie broth is a must for this recipe! You can use store-bought broth, or homemade broth made from your veggie scraps. Both work equally as well here!
  • Sea Salt and Pepper: And of course, you always need a little salt and pepper to finish things off!

How to Make The Best Vegan Stuffing

  1. Slice your baguette into 1-inch cubes and leave out overnight to dry. You want your bread to be crispy and crunchy! If you’re short on time, you can also place your cubes on a baking sheet and bake at 275 for approximately 20 minutes. However I recommend the first method, if you have the time.
  2. Grease a 9×13 casserole dish and set aside.
  3. Preheat oven to 350F.
  4. Once the oven is heated, place the pecans on a baking sheet and toast for approximately 5 minutes. Then, let cool, finely chop, and set aside.
  5. Next, get out a large pot, place it on the stove over medium-high heat, and add-in the vegan butter.
  6. Once the butter is melted, add the diced onion and celery. Let them cook for about 5 minutes, until they begin to soften and the onion is translucent.
  7. Add in the sliced mushrooms and garlic, and stir for another 2-3 minutes.
  8. Next, add in the sage and thyme and sauté again for another 2-3 minutes. Then, remove from heat.
  9. Next, add the cubed bread to the pot, along with the pecans, and give everything a nice stir. Pour 2 cups of the vegetable broth on top and mix. Taste and season the stuffing with salt and black pepper to taste.
  10. Transfer the stuffing to a greased casserole dish and pour the remaining 3/4 cup of vegetable broth over the top of it.
  11. Cover the casserole dish with foil and bake for 22 minutes. Then, uncover and bake for an additional 20 to 25 minutes. The top should be golden brown. If you need an extra golden glow, just turn on the broiler for the last 30-45 seconds of baking. But, be sure to watch it so it doesn’t burn.
  12. Once it’s done, let cool and serve immediately. Enjoy!

Storing Instructions for The Best Vegan Stuffing

I keep my stuffing stored in the dish, and covered with plastic wrap or foil, and in the fridge! But if you need your dish for all of your holiday cooking, I recommend transferring your stuffing to an airtight container and keeping it in the fridge as well.

Store for up to one week!

To reheat, simply place it into the oven at 250F for about 12-15 minutes.

Other Side Dishes That Are Perfect For Thanksgiving

If you loved this stuffing recipe, then you’ll love some of my other side dish recipes! These are perfect for Thanksgiving, and have my official stamp of approval!

Healthy Sweet Potato Casserole

The Best Paleo Bacon Sausage Stuffing

The Best Creamy Green Bean Casserole

Paleo Sweet Potato Bake

I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx

The Best Ever Vegan Stuffing

Author: Nicole Modic of @KALEJUNKIE

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
SERVES 10
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If you're someone who comes to Thanksgiving dinner for the turkey, but stays for the stuffing, then I made this recipe for YOU. This is truly The Best Ever Vegan Stuffing, and will blow the socks off of what you thought stuffing could be. This isn't your typical Stovetop recipe - it's BETTER, and I promise it's worth the extra time to make!

Ingredients

  • 1 Large Loaf Baguette or Crusty French Bread approximately 8-9 cups
  • 3/4 Cup Pecans optional
  • 4 Tablespoons Vegan Butter
  • 1 Yellow Onion chopped
  • 4 Celery Stalks chopped
  • 1 Cup Mushrooms sliced
  • 5 Cloves Garlic mashed
  • 3 Tablespoons Fresh Sage Leaves finely chopped
  • 2 Tablespoons Fresh Thyme Leaves finely chopped
  • 2 3/4 Cups Vegetable Broth
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Ground Black Pepper

Instructions

  • Slice your baguette into 1-inch cubes and leave out overnight to dry. You want your bread to be crispy and crunchy! If you’re short on time, you can also place your cubes on a baking sheet and bake at 275 for approximately 20 minutes. However I recommend the first method, if you have the time.
  • Grease a 9×13 casserole dish and set aside.
  • Preheat oven to 350F.
  • Once the oven is heated, place the pecans on a baking sheet and toast for approximately 5 minutes. Then, let cool, finely chop, and set aside.
  • Next, get out a large pot, place it on the stove over medium-high heat, and add-in the vegan butter.
  • Once the butter is melted, add the diced onion and celery. Let them cook for about 5 minutes, until they begin to soften and the onion is translucent.
  • Add in the sliced mushrooms and garlic, and stir for another 2-3 minutes.
  • Next, add in the sage and thyme and sauté again for another 2-3 minutes. Then, remove from heat.
  • Next, add the cubed bread to the pot, along with the pecans, and give everything a nice stir. Pour 2 cups of the vegetable broth on top and mix. Taste and season the stuffing with salt and black pepper to taste.
  • Transfer the stuffing to a greased casserole dish and pour the remaining 3/4 cup of vegetable broth over the top of it.
  • Cover the casserole dish with foil and bake for 22 minutes. Then, uncover and bake for an additional 20 to 25 minutes. The top should be golden brown. If you need an extra golden glow, just turn on the broiler for the last 30-45 seconds of baking. But, be sure to watch it so it doesn’t burn.
  • Once it’s done, let cool and serve immediately. Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. I made this for Thanksgiving. I was tasked desserts and stuffing, and thankfully, I found this recipe. Thank YOU! It was DELICIOUS!!! When everyone sat down to eat, the first words around the table (mostly non-vegans) were, “OH MY GAWD, this stuffing is amazing.” Kudos to you. This is now a keeper and will be repeated for years to come.

    I think the things that make it great are; 1. fresh herbs, not dried, are important. 2. your liberal use of garlic, which doesn’t taste garlicky in the end product, but gives it a nice rich background flavor. 3. It is also not dry, but retains a good moisture.

    Note: if drying your bread crumbs in the oven using the quick method, it took me longer at 275F, probably about 40 minutes.

    Perfection!!!

    • Hi Kan! Thanks so much for your very thorough review!! I’m so glad that the stuffing turned out well, and that you and your loved ones loved it. As for the bread crumbs, every oven is different, so the time can vary depending on your oven! But nevertheless, thank you so much for your review!!

  2. 5 stars
    I made this for the first time for thanksgiving and it was a hit! There was none Jett by the end of the night and my husband said it was the best stuffing he’s ever had! I’ll be saving this recipe for next year!

    • Woohoo! I am thrilled to hear that, Melissa! Thanks so much for making this dish, and for taking the time to leave such a sweet comment!