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This Vegan Stuffing recipe is simple to make and the perfect Thanksgiving holiday side dish! It’s extra crispy on the outside while being soft on the inside (but not mushy at all!). Can’t wait for you to try this one.
Today I posted my FULL roundup of over 20 amazing Vegan Thanksgiving side dishes. When I was originally compiling the list, the main thing I realized was missing was a GOOD Vegan Stuffing recipe.
SO, we’re here to remedy that today!
Since we’re not adding eggs into this recipe, it took me a few tries to get all of the proportions just right so that it resembled a traditional stuffing BUT wasn’t overly moist in the center. This recipe is now PERFECTLY crispy on the outside and just the right amount of soft in the inside.
Seriously can’t wait to see y’all making this one.
The ingredients are so simple: sourdough bread, onion + celery, fresh herbs. However, the end result is absolutely delicious and so reminiscent of the holidays. For that, I love it!
Can this stuffing be made ahead of time?
This is one of the few recipes on my vegan meal plan that I do not recommend making in advance.
To help save time though, you CAN toast the bread the day before AND saute the veggies. Store the bread in an air tight container on the counter and the sautéed veggies in the fridge. When you’re ready to make the stuffing, you can simple toss together the prepared bread, veggies, and lemon juice + broth. From there it’s simply a matter of throwing it all into a casserole dish and baking!
More delicious side dishes:
If you make this recipe, I’d love for you to give it a star rating ★★★★★ below. Also, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.
See how to make the Vegan Stuffing here:
Simple Vegan Stuffing
Ingredients
- 1 pound of sourdough bread, cut into ½ – 1 inch cubes
- 2 tablespoons of olive oil
- 1 yellow onion, finely chopped
- 3 stalks of celery, thinly sliced
- 1 teaspoons of fine sea salt
- ½ teaspoon of freshly ground black pepper + more to taste
- 3 tablespoons of parsley, finely chopped
- 2 tablespoons of fresh sage, minced (could also use rosemary, thyme or a mix of these)
- 2 tablespoons of vegan butter
- 4 cloves of garlic, minced
- 2 tablespoons of lemon juice
- 1 ¼ cups of broth
Instructions
- Preheat oven to 350 and grease a casserole dish with cooking spray. I used a 2 quart dish which results in a stuffing that is a bit softer in the middle. A larger dish, roughly 12 x 8 is most ideal.
- Place the bread cubes on a large baking tray and lightly spray with cooking spray. Bake for 25-30 minutes of until the bread is rather crispy but not totally hard (you don’t want it to be a crouton). Once done, transfer to a large bowl.
- In a large skillet over medium heat, heat the olive oil. Once hot, add in the onion, celery, salt + pepper, parsley, and sage. Saute for 5 minutes. Add the garlic and butter and cook for an additional 3 minutes.
- Add the veggie mixture to the bowl with the bread cubes and toss lightly. Pour in the lemon juice and broth and mix until combined and all of the bread is lightly damp.
- Pour into the prepared baking dish and bake for 45-50 minutes. At the 30 minutes mark, check to make sure the top isn’t getting too dark and if it is, cover with tin foil to continue baking. (I never really needed to do this).
