Servings
Font
Back
Easy Vegan Stuffing Recipe
5 from 9 votes

Easy Vegan Stuffing Recipe

This hearty vegan stuffing recipe has aromatic herbs out the wazoo and it’s the recipe I have been sharing with my extended (mostly non-vegan) family for over 20 years. With optional roasted chestnuts or walnuts, it’s moist but not soggy, with a crisp top and buttery finish.

Prep Time
4 mins
Cook Time
55 mins
Total Time
59 mins
Servings: 9 cups
Calories: 285 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 16 oz bread whole wheat, spelt, gluten-free, or sourdough, ideally stale
  • ½ cup vegan butter
  • 1 cup onion diced
  • ½ cup leek thinly sliced
  • 1 cup celery diced
  • 4 teaspoons garlic minced
  • 2 tablespoons sage roughly chopped, fresh
  • 3 tablespoons parsley roughly chopped, fresh
  • 2 tablespoons thyme fresh leaves
  • 2 tablespoons cornstarch arrowroot, or tapioca starch
  • ½ teaspoon black pepper ground
  • 1 tablespoon tamari
  • 2 cups vegetable stock unsalted
Optional Mix-Ins:
  • 2 cups chestnuts sliced, roasted
  • 1 ½ cups walnuts toasted
  • ½ cup dried cranberries
Garnishes:
  • 3 tablespoons vegan butter
  • parsley fresh leaves
  • sage leaves
  • thyme sprigs

Instructions

    Cup of Yum
  1. If using fresh bread instead of stale, preheat the oven to 250°F (120°C). Cut the loaf of bread into ½ inch (1.25 cm) cubes. Spread the bread cubes on a baking tray and place them in the oven to dry out for 30-35 minutes. Remove and allow them to cool. Adjust the oven temperature to 350°F (175°C).
  2. Rinse the leeks thoroughly to remove surface dirt, then slice them and immerse in a bowl of warm water. Gently massage the leeks to release any hidden grit, then drain them in a colander or wire mesh strainer, and rinse under cold running water until completely clean.
  3. Place a large frying pan over medium-high heat and add the vegan butter. Once melted, add the onion and leeks. Sauté, stirring often, for 6-7 minutes until the onion and leeks start to brown lightly.
  4. Add the celery, garlic, sage, parsley, and thyme to the pan. Continue sautéing for 2-3 minutes just until the celery has softened slightly. Remove the pan from the heat.
  5. Heat the vegetable stock in a saucepan over high heat until it reaches a boil.
  6. In a large mixing bowl, toss the cubes of bread with the cornstarch. Add the cooked herb and vegetable mixture, pour in the boiling stock and season with tamari and pepper to taste.
  7. Transfer the bread mixture to an oven-proof dish. Gently stir in optional sliced chestnuts, walnuts, or dried cranberries, then cover the dish with foil. Roast in the oven at 350°F (175°C) for 18 minutes, then remove the foil and continue roasting for an additional 10 minutes. Remove the large baking dish from the oven and either serve directly from it or transfer the stuffing into an attractive serving dish.
  8. Garnish with optional additional pats of vegan butter, fresh parsley leaves, sage, or thyme sprigs.

Notes

  • 🔥 Perfect Moisture:
  • 🔥
  • Ensure your bread is stale but not rock-hard. If it’s too fresh, dry it out in a low oven to create the perfect moist-but-not-soggy stuffing.
  • 🧼Mr. Clean, Make it Shine:
  • Leeks are filthy, for real, y’all. Rinse them before slicing, then soak in warm water and massage to get rid of all that gritty, sandy soil; a sandy crunch is the last thing your stuffing needs!
  • 🔪 Even Cubes, Even Cooking:
  • 🔪
  • Cut your bread into uniform cubes so it absorbs the broth evenly, preventing some pieces from becoming mushy while others stay dry.
  • ⏳ Rest is Best:
  • ⏳
  • Let the stuffing sit for ten minutes after baking to firm up the texture and save everyone from scorching their faces off, leaving them to look like Freddy Krueger forevermore.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 5g (25%) Trans Fat 0.1g (5%) Sodium 476mg (20%) Potassium 177mg (4%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 979IU (20%) Vitamin C 7mg (8%) Calcium 97mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 9 cups

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Trans Fat 0.1g 5%
Sodium 476mg 20%
Potassium 177mg 4%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 979IU 20%
Vitamin C 7mg 8%
Calcium 97mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.