There’s no need to go hunting for store-bought, boxed, animal-free stuffing brands! Stuff your Thanksgiving-loving face with this easy, homemade, casserole style & oh-so-amazing recipe instead.
I pretty much knew stuffing wasn’t a vegan-friendly good from the get-go, but until this Thanksgiving season I had never asked myself the question of how to MAKE vegan stuffing. After some experimenting, I discovered that vegans CAN have stuffing… and it’s DARN tasty.
For this recipe I pulled out all the stops: fresh veggies, vegan butter, and all the yummy spices as seasonings. It all starts on one magical stovetop, gets poured in a big ol’ baking dish, and crisps up!
This stuffing does great in a big casserole dish, but you could certainly add put little bits in greased muffin tins if you’re serving a crowd!
I know this vegan stuffing recipe is a crowd favorite in my circles, and I certainly know you’ll get the same feedback! Share with me in the comments below or tag me on Instagram @cookwithcourt!
Easy Vegan Stuffing
An, easy crowd-pleasing vegan stuffing recipe that starts on the stovetop and finishes up in the oven. Perfect for Thanksgiving or to share with family and friends!
- 1 loaf crusty bread, toasted till completely dry (I used 1 whole grain baguette)
- 3 stalks finely sliced celery
- 2 medium peeled and chopped carrots
- 1 medium onion *
- 4 cloves minced garlic
- 2 + 3 tbsp vegan butter divided
- 1 1/2- 2 cups vegetable broth (approximately)
- 1 1/2 tsp salt
- 1 tsp dried sage **
- 1 tsp dried thyme **
- 1 tsp dried rosemary **
- 1 tbsp flaxseed optional, for extra binding
If you’re bread isn’t yet toasted, preheat oven to 350. Line a baking sheet with a silicone baking mat t or parchment paper. Cube bread into inch by 1/2inch-inch pieces and lay onto sheet in a single layer. Toast for 15-20 minutes in oven, flipping pieces 1-2 times to ensure they are evenly dried. (Make sure bread is completely dried out before taking it out of the oven!)
Preheat oven to 350 degreed Farenheight. Grease a casserole dish or a metal baking dish with cooking spray or vegan butter.
Add 2 tablespoons of vegan butter to a large saucepan and cook onion till slightly fragrant. Add garlic, celery, carrot, salt, and spices and continue to cook until celery and onion are translucent.
Add cubed bread to pan and stir. If your saucepan isn’t big enough, you can transfer everything to a large bowl. Next, add vegetable broth until bread is only just coated. If desired, add flaxseed (this will help hold the stuffing together).
Pour mixture into prepared dish and spread evenly. Press down to help with congealing. Add pats of leftover 3 tablespoons of vegan butter over top of the stuffing before baking. Place in oven and bake for 30-40 minutes until lightly browned on top. Serve warm, preferably with those you love. Enjoy!
*I’d recommend white or yellow here.
*If using fresh spices/herbs, simply double the amount called for.