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If there’s one dish that makes Thanksgiving complete, it’s stuffing. This vegan version—made with hearty sourdough, golden sautéed veggies, and a pop of apple sweetness—has been tested (and devoured) at more holiday tables than I can count.

A baking dish of bread stuffing with diced vegetables, served with a large spoon, alongside two plates of portions and a glass of water on a peach-colored surface.
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Stuffing, But Make It vegan

Stuffing might be a Thanksgiving staple, but here’s the thing…most traditional recipes aren’t vegan. They often sneak in chicken broth as the liquid base and eggs as a flavor enhancer.

I wanted a vegan stuffing that still had that deep, savory flavor of the classic turkey version, so I tested it three ways: fresh vs. stale bread, sautéed vs. roasted veggies, and different moisture levels. The result? The perfect balance of crisp edges, soft centers, and cozy, herby flavor that deserves a spot on your vegetarian Thanksgiving table.

Reader rating

★★★★★

“This recipe was SUCH a winner at dinner! I made it ahead of time which made getting everything on the table a lot easier. THANK YOU!” —Jessica

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A white baking dish filled with golden-brown stuffing featuring cubed bread, carrots, celery, and herbs, shown on a pink surface next to a metal serving spoon and fork.

Key Ingedients

Jump to the recipe card for exact measurements—this is only an overview!

  • Sourdough Bread: Its tangy flavor and hearty texture keep the stuffing from going mushy. After testing with sandwich bread, baguette, and sourdough, the latter won hands down.
  • Mushrooms: Cooked until they sweat, they add a savory depth that mimics meat drippings.
  • Onion, Celery, Carrot & Garlic: The holy trinity of classic stuffing flavor.
  • Apple: Just a touch of sweetness brightens the whole dish and balances the umami.
  • Fresh Sage & Thyme: They make the whole house smell like Thanksgiving.
  • Nutritional Yeast: My secret for subtle “eggy” flavor without eggs.
  • Vegetable Broth: Just enough to moisten the bread, without losing that crisp top layer. Got a bunch of veggie scraps? Make your own vegetable broth!
Ingredients for vegetarian stuffing are arranged on a countertop and labeled, including bread, apple, celery, carrots, onion, mushrooms, garlic, herbs, seasonings, broth, oil, and nutritional yeast.

Tested to golden perfection, this vegetarian sourdough stuffing is the one that finally convinced my family you don’t need turkey drippings to make the dressing. Whether you serve it at Thanksgiving or just a cozy fall dinner, this recipe guarantees that perfect mix of savory, herby, and bone-warming.

Thanksgiving Menu ✔️

For your main dish, make either my Beet Wellington or Whole Roasted Cauliflower. Complete the table with Vegan Green Bean Casserole, and my Boursin Mashed Potatoes.

A woman smiles while holding a white baking dish filled with vegetarian stuffing made of bread cubes, carrots, and herbs.
A hand holds a baking dish filled with homemade vegetarian stuffing made of bread cubes, carrots, celery, and herbs, with a serving spoon inside the dish.
A plate of vegetable stuffing with bread cubes, potatoes, carrots, and herbs, served with a fork beside a glass of water and a yellow napkin.
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Easy Vegan Stuffing (+ Make Ahead Option)

5 from 1 rating
By: Sarah Bond
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 6 servings
This vegan stuffing is made with hearty sourdough, sautéed veggies, and sweet apples—a tried-and-true holiday favorite that completes any Thanksgiving table.

Ingredients 

  • 1 large loaf sourdough bread, about 10 cups
  • 4 Tbsp olive oil, divided, 60 g
  • 8 oz mushrooms, sliced or chopped, 226 g
  • 1 cup diced yellow onion, about 1 medium onion
  • 1 cup diced celery, about 3 ribs
  • 3 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 tsp fresh minced sage
  • 2 tsp fresh minced thyme leaves
  • 1 apple, diced
  • ½ cup finely chopped parsley
  • ¼ cup nutritional yeast
  • 1 tsp ground black pepper
  • 1 tsp salt
  • ¼ tsp ground nutmeg
  • 2 cups vegetable broth, 450 mL
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Instructions 

  • Prep: Cut 1 large loaf sourdough bread into ½-inch cubes. Spread onto a baking sheet and place in oven while it preheats. Preheat the oven to 400°F (204°C). Remove bread cubes once they begin to brown and are a bit crispy, about 8 to 10 minutes.
    (Alternatively, cover with a clean towel, and let sit on the counter overnight until stale.)
    Baking sheet filled with evenly spread, golden-brown bread cubes, toasted and seasoned, on a light-colored surface.
  • Veggies: Heat half of the oil in a large saute pan over medium heat. Add 8 oz mushrooms (sliced), cooking until they sweat out their moisture and become soft, about 5 to 7 minutes.
    Add 1 cup diced yellow onion, 1 cup diced celery, 3 medium carrots (diced), 3 cloves garlic (minced), 2 tsp fresh minced sage, and 2 tsp fresh minced thyme leaves, cooking until veggies are soft, about 10 more minutes.
    A pan on a countertop contains diced onions, celery, carrots, mushrooms, and chopped herbs, with a wooden spoon resting inside.
  • Assemble: In a large bowl, drizzle the remaining oil over bread cubes, tossing to coat. Add cooked veggies, 1 apple (diced), ½ cup finely chopped parsley, ¼ cup nutritional yeast, 1 tsp ground black pepper, 1 tsp salt, and ¼ tsp ground nutmeg, tossing again to combine*. Drizzle in 2 cups vegetable broth and briefly stir to combine.
    A glass bowl of vegetable bread stuffing with a wooden spoon beside a measuring cup filled with yellow-green broth on a peach-colored surface.
  • Bake: Transfer the mixture to a greased casserole dish, optionally brushing with melted margarine or oil to create a more golden crust. Tightly cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes until top is golden and crispy.
    A casserole dish filled with baked stuffing made of cubed bread, carrots, celery, onion, herbs, and seasonings, placed next to plates and serving utensils.

Notes

*If making ahead, stop at this point and transfer to the fridge for up to a day. When ready to bake, stir in the broth and bake as instructed,
Swap The Bread: Sourdough is amazing for stuffing because of its slight tang and sturdy texture, but you can also use French bread, ciabatta, or whole wheat.
Add Chorizo: For a heartier vegetarian stuffing, sauté crumbled vegan chorizo with the mushrooms, onions, celery, and carrots before mixing in the rest.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 51.9g | Protein: 10.4g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 1189mg | Potassium: 397mg | Fiber: 3.5g | Sugar: 4.8g | Calcium: 36mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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5 from 1 vote

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8 Comments

  1. Carol SWEET says:

    Curious if you can make this recipe a day ahead? Excited to try it.

    Reply
    1. Sarah says:

      Yep you could! Just prep everything until step 3, then transfer it to the fridge. When you’re ready to bake, stir in the broth and bake as instructed.

  2. Jessica says:

    5 stars
    This recipe was SUCH a winner at dinner! I made it ahead of time which made getting everything on the table a lot easier. THANK YOU!

    Reply
    1. Sarah Bond says:

      YAY! I’m so happy to hear it was a winner! 😀

  3. Donna says:

    If gluten free, is any gluten free bread ok to use?

    Reply
    1. Sarah Bond says:

      I think most gluten-free bread would work well, but the firmer the bread the better. For example, sandwich bread might be a little too soft, unless you make sure it’s pretty stale before using it.

  4. Rita says:

    Would this work in a crockpot? Looking forward to making this recipe!

    Reply
    1. Sarah Bond says:

      I haven’t tested this one in a slow cooker so I can’t say for sure! I’d love to hear how it goes if you try it out 🙂