The yummiest vegan stuffing! Loaded with flavor from crusty bread, fresh veggies and herbs, and vegan sausage. This stuffing is perfect for Christmas or Thanksgiving dinner. Serve with vegan gravy for a true feast!
I love stuffing so much. It's one of my holiday season favorites - I always look forward to loading at least half my plate with it and drenching it in this delicious vegan gravy. I could seriously eat it every day, if that were socially acceptable.
Now, there are different varieties of stuffing out there. The British/Irish version is made from breadcrumbs, while American-style stuffing has whole chunks of bread.
This year, I decided to test out the latter variety. And the results are pretty delicious.
Made with wholesome ingredients, this vegan stuffing is:
- Hearty and comforting.
- Gluten-free.
- Simple.
- Easy to make and great for beginners.
- Made with lots of vegetables.
- Perfect as a side dish.
- Incredibly flavorful.
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
Ingredients & Substitutions
- Gluten-free bread. You can use ordinary bread too if you don't need a gluten free recipes.
- Vegan butter. Any variety is fine. You can use unsalted, but I usually use one with a little bit of salt for some extra flavor. The Earth Balance brand is a good choice.
- Fresh garlic.
- Onion. Together with the garlic, this is a must for a savory, deep flavor.
- Carrot.
- Mushrooms. I usually use the chestnut variety, but ordinary button mushrooms or baby portobello work too.
- Celery.
- Sage. This is a key ingredient for stuffing, so don't skip it!
- Cumin. Another spice that helps add richness and depth.
- Apple cider vinegar. Great for balance and a hint of tanginess.
- Salt.
- Plant based milk of your choice. Almond milk is a good option.
- Vegan sausage. I really like the Field Roast brand. You can leave this out or replace it with crumbled tofu or tempeh, if you prefer.
Making the Stuffing (Step by Step)
First, toast the bread. Preheat the oven to 180 degrees C / 350 degrees F and line a few baking trays with parchment paper.
Cut sliced bread up into small cubes and arrange it over the baking trays in single layers. Bake in the preheated oven for around 10 minutes, making sure not to leave it for too long as it will start to burn. When ready, transfer it to a large mixing bowl.
Meanwhile, melt the butter in a non-stick pan. Once melted, add the garlic, onion and carrot. Cook for around 5 minutes, until fragrant and the carrot starts to soften.
Now add the mushrooms and celery. Start cooking, and after 2 minutes add the sage, cumin, apple cider vinegar and water. Cook for a further 3-4 minutes, until the vegetables soften fully.
Add the vegetables to the mixing bowl with the bread, also adding the salt and the plant based milk. Make sure not to add too much of the plant based milk, as this could make the bread too soggy. Stir together really well, then add the vegan sausage and stir once more.
Transfer to a rectangular baking dish or a casserole dish - you may need more than one. Bake at for 40-45 minutes, until golden brown on top.
Tips
Can you make this stuffing ahead of time?
Yes - you can leave it in the fridge, covered, for up to around 3 days. I wouldn't recommend leaving it longer than that as the bread may start to lose its crispiness.
Planning a vegan holiday dinner?
If you're planning a plant based feast for the holidays, be sure to check out our Vegan Thanksgiving Cookbook and Vegan Christmas Cookbook. They're loaded with holiday-worthy recipes.
More Holiday Recipes
If you love this vegan stuffing, check out these other delicious holiday-worthy recipes:
P.S. Don't miss our complete Vegan Thanksgiving Cookbook, for the ultimate plant based feast!
📖 Recipe
Equipment
- Conventional oven
Ingredients
- 1 lb bread, gluten-free if desired
- ¼ cup vegan butter
- 3 gloves garlic, minced
- 1 large onion, diced
- 1 large carrot, peeled and sliced
- 2 cups chestnut mushrooms, finely chopped
- 1 cup celery, chopped
- 1 tablespoon sage
- 1 teaspoon ground cumin
- ¼ cup apple cider vinegar
- 1 cup water, or veggie broth
- ½ teaspoon sea salt
- ½ cup plant-based milk, such as almond milk
- 1 cup vegan sausage, diced, optional
Instructions
- Preheat the oven to 180 degrees C / 350 degrees F and line 2-3 baking trays with parchment paper.
- Cut sliced bread up into small cubes and arrange it over the baking trays in single layers. Bake in the preheated oven for around 10 minutes, making sure not to leave it for too long as it will start to burn. When ready, transfer it to a large mixing bowl.
- Meanwhile, melt the butter in a non-stick pan. Once melted, add the garlic, onion and carrot. Cook for around 5 minutes, until fragrant and the carrot starts to soften.
- Add the mushrooms and celery. Start cooking, and after 2 minutes add the sage, cumin, apple cider vinegar and water. Cook for a further 3-4 minutes, until the vegetables soften fully.
- Add the vegetables to the mixing bowl with the bread, also adding the salt and the plant based milk. Make sure not to add too much of the plant based milk, as this could make the bread too soggy. Stir together really well, then add the vegan sausage and stir once more.
- Transfer to a rectangular baking dish or a casserole dish - you may need more than one. Bake at 180 degrees C (350 F) for 40-45 minutes, until golden brown on top.
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