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Vegan Stuffing Recipe

Vegan? With This Recipe, You Don't Have to Give Up Thanksgiving Stuffing

Finished Stuffing

Every Thanksgiving, my grandma's stuffing is usually the talk of the night. When I was younger, I didn't understand why it was such a big deal, but now it's truly the dish I look forward to each year. Unfortunately, stuffing is traditionally not vegetarian or vegan, as it's usually cooked inside a turkey or with other meat flavours/add-ins. With this easy vegan stuffing recipe, there's no turkey involved, and you'll have a delicious dish that tastes just like Grandma's classic.

Thanks to Deryn at Running on Real Food, I had all my roommates piled into our kitchen for Thanksgiving dinner after I had made this easy dish with just a few ingredients. Chop up a few veggies ans dry bread, mix it all together, and bake. You'll be feeling thankful for this recipe in an hour!

Drying Bread
Veggies in Skillet
Baked Stuffing
Baked Stuffing

Easy Vegan Stuffing

Running on Real Food

Vegan Stuffing Recipe


  1. 10 cups of cubed whole-grain bread
    1 white or yellow onion, diced (approx. 2 cups)
    3 cloves garlic, minced
    2 medium carrots, diced (approx. 1.5 cups)
    4 ribs of celery, chopped (approx. 2 cups)
    2 teaspoons of dried or freshly chopped sage
    1 teaspoon of ground or freshly chopped thyme
    1/2 teaspoon of dried rosemary
    1-2 cups of vegetable broth
    salt and pepper


  1. Preheat the oven to 350 degrees.
  2. You can dry out the bread one of two ways: bake the bread in the oven for 10-15 minutes until lightly crispy and browned, or leave the cubed bread out overnight.
  3. Add the carrots, onion, garlic, and celery to a skillet over medium-high heat. Add 2-3 tablespoons vegetable broth. Cook for 7-8 minutes until soft.
  4. After 7-8 minutes, stir in herbs and cook for 4-5 more minutes, adding more stock as needed.
  5. Once the bread is dried, add it to the veggies. Start by adding 1 cup of vegetable broth, mixing and adding more broth as needed.
  6. You want the bread to be moist, but not soaked. Start with one cup and slowly add. You'll probably use 1-3 cups.
  7. Move the stuffing to a casserole dish. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes until golden brown
  8. Serve immediately or store for up to a week.
Image Source: Maeve Reilly