Vegan Stuffing 101: A Plant-Based Twist on a Classic Dish

Stuffing. It’s the one dish that gets demolished first at my family’s holiday table. No matter how much I make, there’s never enough, and someone always tries to sneak the leftovers before the dishes are even cleared. There’s something about that mix of crispy-on-the-outside bread and soft, savory flavors inside that just screams holidays. And while I’ve had my fair share of traditional stuffing—loaded with butter and chicken broth—this vegan stuffing recipe has become a staple for me. Not just because it’s plant-based, but because it genuinely tastes like the holidays I grew up with, just without the heavy animal products.

Making vegan stuffing feels like an act of love. You’re taking something deeply nostalgic and reimagining it in a way that anyone at the table can enjoy. It’s not just about substituting ingredients; it’s about creating that same cozy, familiar flavor that brings people together. The buttery richness? Covered. The depth of flavor from herbs and seasoning? Absolutely there. And that texture—soft but never soggy, with just enough crispiness on top—is everything you want in stuffing.

Good Bread is the Foundation of Stuffing

First things first, the bread. Stuffing lives or dies by the bread you use, and I’ve learned this the hard way. My grandma always said, “You need stale bread,” and she was right. It’s like the bread needs time to grow up a little before it’s ready for stuffing. Fresh bread just falls apart when it meets the broth—it’s mushy, and no one wants that. You can leave your bread out on the counter for a few days, loosely covered, and let it dry naturally. Or, if you’re like me and always running behind, you can toast it in the oven for 15 minutes at 350°F to fake that staleness.

Sourdough and white bread are my go-to mix. The sourdough adds a subtle tang, while the white bread gives that classic, neutral flavor. If you’re feeling adventurous, you can toss in some cornbread for a touch of sweetness. And yes, store-bought bread cubes are fine too—I’m not here to judge. The size of your cubes matters too: larger chunks make for a rustic texture, while smaller cubes will give you a more uniform dish.

What Makes This Recipe Vegan

When you’re making stuffing vegan, the first question is always, “How do you replace the butter and broth?” It’s simpler than you think. Vegan butter melts beautifully, coating the onions and celery in that rich, savory base we all love. For the broth, I use a chicken-style vegetable broth, which has that depth you’d normally get from a meat-based stock. And then there’s the binding agent—Just Egg. It’s not traditional, but it gives the stuffing a custardy texture that feels a little extra special without being over the top.

Making Ahead and Storing Stuffing

Stuffing is one of those dishes that can—and should—be made ahead, especially if you’re juggling multiple dishes. Assemble your stuffing up to two days before baking, cover it tightly, and refrigerate. This allows the flavors to meld beautifully. When you’re ready to bake, you might need to add 5–10 minutes to the cooking time to compensate for starting from a chilled state.

If you’re planning to freeze leftovers, the good news is stuffing holds up wonderfully in the freezer. Divide it into individual portions, wrap it securely in foil or store it in airtight containers, and freeze for up to three months. Reheat directly from frozen in a covered dish at 350°F until warmed through.

Adding Flavor and Texture to a Vegan Stuffing Recipe

The beauty of stuffing lies in its versatility. While this recipe keeps things traditional with sautéed onions, celery, and fresh herbs like parsley, sage, and rosemary, you can dress it up with extras like dried cranberries, pecans, or even diced apples for a seasonal twist. For a richer flavor, opt for a chicken-style vegetable broth, which mimics the depth of traditional recipes.

The binding agent in this vegan version—Just Egg—adds a subtle custardy texture that’s optional but recommended for those who love a slightly denser stuffing. Simply whisk it into the broth before adding it to the bread for seamless integration.

How to Store Leftovers

If you’re lucky enough to have leftover stuffing, the possibilities are endless. Turn it into a savory breakfast hash by crisping it in a skillet with eggs or pack it between slices of bread for the ultimate Thanksgiving sandwich. You can even press it into a waffle maker for crispy, golden stuffing waffles—perfect for topping with gravy or a dollop of cranberry sauce.

Vegan Stuffing Recipe

Ingredients

• 18 to 24 ounces of bread cubes (1.5 loaves of bread, or about 12–14 cups), preferably stale or toasted
• 2 ½ cups vegetable broth, chicken-style recommended, plus extra if needed
• ½ cup Just Egg (optional for binding)
• 1 stick vegan butter
• 1 large white or yellow onion, finely diced (about 1½–2 cups)
• 2–4 cloves garlic, minced
• 4–6 stalks celery, finely diced (about 2 cups)
• 1 ½ teaspoons poultry seasoning
• 2 tablespoons fresh chopped herbs of choice, such as parsley, sage, rosemary, or thyme
• Salt and pepper to taste

How to Make Vegan Stuffing

1. Prepare the bread cubes: If your bread isn’t already stale, cut it into 1-inch cubes and let it sit out uncovered overnight. Alternatively, toast the cubes on a baking sheet at 350°F for about 15 minutes until dry and golden. Set aside in a large mixing bowl.
2. Sauté the vegetables: In a skillet, melt the stick of vegan butter over medium heat. Add the diced onion and celery, cooking until translucent (about 5–7 minutes). Stir in the minced garlic, poultry seasoning, and fresh herbs, cooking for another 1–2 minutes until fragrant. Remove from heat and let cool slightly.
3. Mix the broth and Just Egg: In a separate bowl or measuring cup, combine the vegetable broth with Just Egg (if using) and whisk until smooth.
4. Combine ingredients: Add the sautéed vegetable mixture to the bowl of bread cubes, tossing gently to combine. Slowly pour in the broth mixture, stirring as you go, until the bread is moistened but not soggy. You may not need all the liquid, depending on the type of bread used.
5. Transfer to a baking dish: Grease a large casserole dish or 9×13-inch pan with vegan butter or oil. Spread the stuffing mixture evenly into the dish. Cover tightly with foil.
6. Bake: Preheat your oven to 350°F. Bake the covered stuffing for 30 minutes, then remove the foil and bake for an additional 15–20 minutes until the top is golden and slightly crispy.

Serve hot alongside your favorite Thanksgiving dishes like vegan gravy, green bean casserole, or mashed potatoes. For extra flair, garnish with a sprinkle of fresh herbs before serving.

Tips for Adjusting the Recipe

For smaller gatherings: Halve the recipe and bake in an 8×8 or 9×9-inch dish for the same amount of time.

For larger groups: Double the recipe and bake in a larger roasting pan or two 9×13-inch dishes. Increase baking time by about 10–15 minutes if needed.