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The Best Ever Vegan Stuffing

5 from 2 votes
Nicole Modic
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
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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!


  • 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


  • 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!