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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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5 from 1 rating

Easy Vegan Stuffing (+ Make Ahead Option)

This vegan stuffing is made with hearty sourdough, sautéed veggies, and sweet apples—a tried-and-true holiday favorite that completes any Thanksgiving table.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Side Dishes
Cuisine: American
Diet: Halal, Low Lactose, Vegan, Vegetarian
Keyword: bread stuffing, easy stuffing, Thanksgiving dressing, Thanksgiving stuffing, vegan dressing, vegan stuffing, vegetarian dressing, vegetarian stuffing
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 60 minutes or more
Servings: 6 servings
Author: Sarah Bond

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

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.

Video

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
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