When it comes to holiday dinners, nothing brings people together like a plate of warm, comforting stuffing. But if you follow a plant-based lifestyle, finding a delicious vegan stuffing recipe can feel challenging. Worry no more! This recipe is packed with tender mushrooms, aromatic herbs, and perfectly toasted bread cubes that soak up all the savory flavors. It’s hearty, satisfying, and will become a staple on your Thanksgiving table year after year.
Why You Will Love This Vegan Stuffing Recipe
This vegan stuffing is more than just a side dish; it’s a flavor-packed experience that everyone, vegan or not, will adore. With earthy mushrooms 🍄, fresh herbs 🌿, and a perfectly crisp top, it strikes the ideal balance between comfort and sophistication.
Here’s why you’ll fall in love with this recipe:
- Rich and Savory Flavors: Every bite delivers layers of taste from garlic, onion, sage, and oregano.
- Perfect Texture: Soft, flavorful bread cubes combined with tender vegetables create the ideal mouthfeel.
- Easy to Make: You don’t need hours in the kitchen — this recipe is approachable for beginner cooks.
- Vegan-Friendly: No animal products, but all the satisfaction.
- Customizable: Add nuts, dried cranberries, or your favorite herbs for a personal twist.
Ingredient Notes
For the perfect vegan stuffing, quality ingredients are key. Here’s a breakdown of what you’ll need:
- Whole-grain bread (300g / 10.5 oz): Cubed and slightly dried for optimal texture. Stale bread works beautifully.
- Onion, celery, and leek: These aromatics build the foundational flavor.
- Garlic (3 cloves, minced): Adds a savory depth.
- Mushrooms (250g / 2 cups, chopped): Provide umami and moisture.
- Olive oil (3 tbsp): For sautéing and flavor.
- Herbs & Spices: 1 tsp salt, ½ tsp black pepper, ½ tsp dried oregano, ½ tsp dried sage. Fresh sage leaves can be substituted for more aromatic flavor.
- Vegetable broth (2 cups): Essential for keeping the bread moist and flavorful.
Pro tip: If you want to make it extra special, you can toast the bread lightly in the oven before combining with the vegetables. This adds a subtle crunch and depth of flavor.
Step-by-Step Instructions
Follow these simple steps to create the ultimate vegan stuffing:
- Prepare the bread: Cube 300g (10.5 oz) whole-grain bread and place in a large bowl. Let it sit for about an hour to dry slightly.
- Prep the vegetables: Finely chop 1 onion, 2 celery stalks, 1 white leek stalk, and mince 3 garlic cloves. Chop 250g (2 cups) of mushrooms.
- Sauté aromatics: Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent.
- Add garlic: Stir in the garlic and cook for another minute until fragrant.
- Cook remaining vegetables: Add the celery and leek and cook until softened, about 3–5 minutes. Then, add the mushrooms and cook until tender.
- Season the mixture: Stir in 1 tsp salt, ½ tsp black pepper, ½ tsp oregano, and ½ tsp sage. Adjust seasoning to taste.
- Combine with bread: Pour the vegetable mixture over the bread cubes and mix gently.
- Add broth: Pour 2 cups of vegetable broth over the mixture and combine until all bread pieces are coated.
- Bake: Transfer to a greased baking dish. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes until the top is golden brown.
- Serve and enjoy: Spoon into a serving dish and garnish with fresh herbs if desired.
Recipe Tips
- Bread Matters: Slightly stale bread works best, but fresh bread toasted in the oven for 5–7 minutes is a perfect substitute.
- Mushrooms: Button, cremini, or baby bella mushrooms all work. For a richer flavor, use a mix.
- Make Ahead: You can prepare the stuffing a day in advance and store it in the fridge. Bake right before serving.
- Extra Moisture: If the stuffing seems dry, add a little more vegetable broth before baking.
- Add-Ins: Consider walnuts, cranberries, or roasted chestnuts for festive flair.
Serving Suggestions
This vegan stuffing pairs perfectly with classic holiday dishes:
- Vegan mashed potatoes 🥔
- Roasted Brussels sprouts or carrots 🥕
- Plant-based gravy 🍄
- A hearty lentil loaf or stuffed squash
It’s also delicious served as a cozy weeknight side dish with a simple salad.
Storing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Reheat in the oven at 180°C (350°F) until warmed through.
- Reheating Tip: Add a splash of vegetable broth before reheating to keep it moist.
Frequently Asked Questions about Vegan Stuffing
Q: Can I make this gluten-free?
A: Yes! Substitute whole-grain bread with a gluten-free loaf. Adjust baking time as needed.
Q: Can I make it nut-free?
A: Absolutely! The basic recipe contains no nuts, but avoid adding optional nuts if you need it nut-free.
Q: Can I prepare it a day ahead?
A: Yes, prepare the bread-vegetable mixture, refrigerate overnight, then bake before serving.
Q: Can I use other vegetables?
A: Definitely! Carrots, parsnips, or zucchini can be added for variety.
Essential Equipment
- Large mixing bowl
- Cutting board & sharp knife
- Skillet or sauté pan
- Baking dish
- Measuring cups and spoons
This vegan stuffing is the perfect addition to any Thanksgiving or holiday feast. With savory mushrooms, fragrant herbs, and perfectly toasted bread, it’s cozy, comforting, and utterly delicious. Best of all, it’s plant-based, so everyone at the table can enjoy it!
I’d love to hear from you! Have you tried this vegan stuffing recipe yet? Do you have any favorite holiday add-ins or twists? Comment below and share your ideas! 🌱
Don’t forget to follow me on Instagram for more cozy, plant-based recipes and cooking inspiration.
Vegan Stuffing
Delicious and savory vegan stuffing, perfect for Thanksgiving or any cozy holiday meal. Loaded with mushrooms, fresh herbs, and hearty bread cubes.
Ingredients
- 1 whole-grain bread loaf, cut into large cubes (about 300 g / 10.5 oz / ~5 cups cubed bread)
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 1 leek (white part only), sliced
- 3 garlic cloves, peeled and smashed
- 250 g mushrooms (about 9 oz / ~3 cups), chopped
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried sage (or a few fresh sage leaves)
- 2 cups vegetable broth
Instructions
- Prep the Bread Start by cutting the whole-grain bread into large rustic cubes. Add them to a big bowl and let them rest for about 1 hour, just enough time for the bread to dry out slightly — this helps it soak up all the flavors later.
- Chop the Veggies While the bread is drying, prepare your vegetables. Finely chop the onion, slice the celery stalks, thinly slice the white part of the leek, smash the garlic, and chop the mushrooms into bite-sized pieces.
- Sauté the Aromatics Heat 3 tbsp olive oil in a large pan. Add the onion and sauté for 3–4 minutes, until it softens and becomes fragrant. Add the garlic and cook for another minute, just until it releases its aroma.
- Build the Flavor Base Add the celery and leek to the pan. Cook until they soften and become glossy — this is where the flavor starts to deepen.
- Cook the Mushrooms Add the chopped mushrooms and season generously with salt, pepper, oregano, and sage. Let everything cook together until the mushrooms release their moisture and turn golden and tender.
- Combine Everything Pour the cooked veggie mixture over the bread cubes. Gently toss everything together, letting the bread soak up all the earthy mushroom goodness. Add 2 cups of vegetable broth and mix again until everything is evenly coated and moist.
- Bake the Stuffing Transfer the mixture to a baking dish and spread it out evenly. Bake at 180°C (350°F) for 35–40 minutes, or until the top becomes golden, crisp around the edges, and irresistibly aromatic.
- Serve & Enjoy Once baked, spoon it onto a plate, serve warm, and enjoy this cozy, comforting vegan mushroom stuffing.
Notes
- Use day-old or slightly dried bread cubes for the best texture.
- Don’t skip sautéing the vegetables — it brings out maximum flavor.
- Taste and adjust seasoning before baking to ensure perfect flavor.
