Classic Vegan Stuffing

This vegan stuffing with garlic and herbs is a classic Thanksgiving side made with crusty bread, sautéed leeks, onions, celery, garlic, and plenty of fresh herbs. It's baked until golden and crispy on top while staying soft and savory in the center.

Vegan butter and vegetable broth give the stuffing plenty of rich, savory flavor, while cornstarch helps bind everything together without eggs. Dried cranberries are optional for a little sweetness.

Ingredients

This vegan stuffing is made with simple, classic ingredients, but the bread, fresh herbs, and vegetable broth make the biggest difference in the final flavor and texture.

Here's what you'll need:

Bread: Use a sturdy, crusty loaf such as sourdough, French, or Italian bread. Day-old bread works especially well because it absorbs the broth without becoming too soggy. I also toast the bread cubes before assembling the stuffing to dry them out further. Avoid soft sandwich bread.

Vegan Butter: Adds richness and helps sauté the vegetables. I use Earth Balance vegan butter, but your favorite vegan butter will work.

Vegetables: Leeks, onion, celery, and garlic create the savory base of the stuffing. Cook them until soft and starting to brown for the best flavor.

Fresh Herbs:  I use fresh parsley, rosemary, and sage for that classic stuffing flavor. Fresh thyme would also be a delicious addition.

Cornstarch: Since this stuffing is made without eggs, a small amount of cornstarch helps bind everything together.

Vegetable Broth: Use a flavorful vegetable broth or bouillon since it provides much of the seasoning for the bread. I like Better than Bouillon Vegetable Base.

Salt and Pepper: Season to taste, keeping in mind that both vegan butter and vegetable broth can already contain quite a bit of salt.

See recipe card for quantities.

How to Make This Recipe

Start by drying out the bread, then sauté the vegetables before combining everything with the herbs and broth.

Here's how to make it step-by-step.

Step 1: Preheat the oven to 350°F. Cut the bread into 1-inch cubes and arrange them in a single layer on a parchment-lined baking sheet. Toast in the oven for 10 minutes, then toss and continue baking for another 10-15 minutes, or until the bread is crisp and dry.

Step 2: Melt the butter in a large pan over medium-high heat. Add the onion and sauté for 5 minutes or until soft.

Step 3: Add the leeks, celery, and garlic to the onions and season with a pinch of salt and pepper. Continue to cook for an additional 7-10 minutes or until soft and starting to brown.

Step 4: Place the bread cubes in the greased 9x13-inch baking dish and toss with cornstarch, fresh herbs, and a pinch of salt and pepper.

Step 5: Add the cooked vegetables and toss to combine. Pour in the vegetable broth ½ cup at a time, gently tossing after each addition. The bread should be evenly moistened but not soggy, with no broth pooling at the bottom of the baking dish. You may not need all of the broth.

Step 6: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 30-40 minutes, or until golden brown.

Note: If the top starts browning too quickly, loosely cover the dish with foil. If you want it a little crispier, broil for a minute or two at the end, watching it closely to prevent burning.

Substitutions & Variations

This stuffing is easy to customize depending on what you have on hand or what else you're serving for Thanksgiving.

Bread: Sourdough, French bread, or Italian bread all work well. Choose a sturdy, crusty loaf rather than soft sandwich bread. You can also use day-old vegan cornbread for a different texture and flavor.

Make it gluten-free: Use a sturdy gluten-free bread in place of the regular bread. Keep in mind that gluten-free bread may absorb the broth differently, so add the broth gradually and use the texture of the stuffing as your guide.

Add vegan sausage: Brown your favorite vegan sausage before adding it to the stuffing for a heartier variation.

Add mushrooms: Sauté chopped mushrooms with the vegetables until they've released their moisture and started to brown.

Add apples: Add a diced firm apple, such as Granny Smith or Honeycrisp, to the vegetable mixture for a sweet and savory variation.

The dried cranberries are optional. Leave them out for a completely savory stuffing.

Serving Ideas

Build a complete Thanksgiving dinner by serving this stuffing with creamy Almond Milk Mashed Potatoes and savory Vegan Gravy.

Add Vegan Green Bean Casserole for a classic holiday side or Vegan Sweet Potato Casserole for something a little sweeter.

For more vegetable sides, try Green Beans with Cranberries and Almonds for a sweet and savory option, Roasted Sweet Potatoes and Carrots with caramelized edges, or Roasted Brussels Sprout and Sweet Potato Salad for a hearty fall salad.

Tips & Tricks

For stuffing that's crisp on top, soft in the center, and never soggy, keep these tips in mind:

Dry out the bread well. The bread cubes should feel crisp and dry before you assemble the stuffing. This helps them absorb the flavorful broth without immediately turning mushy.

Add the broth gradually. Different types of bread absorb different amounts of liquid, so you may not need all of the broth. Add it ½ cup at a time until the bread is evenly moist but not soggy. There shouldn't be liquid pooling in the bottom of the baking dish.

Don't rush the vegetables. Cook the onion, leeks, celery, and garlic until soft and starting to brown. This builds much more flavor than adding barely softened vegetables to the stuffing.

Use plenty of herbs. Fresh sage, rosemary, and parsley give this stuffing its classic savory flavor. If using dried herbs instead, you'll need less. Use 1 teaspoon dried herbs for every 1 tablespoon fresh.

Bake covered, then uncovered. Covering the stuffing for the first part of baking keeps the center moist. Removing the foil allows the top and edges to become golden and crisp.

Make Ahead Instructions

You can prepare several components of this stuffing in advance to make Thanksgiving Day easier.

Cube and toast the bread and chop the vegetables up to a day ahead, then store them separately until you're ready to assemble the stuffing.

You can also bake the stuffing a day ahead. Let it cool completely, cover, and refrigerate overnight. Reheat it covered at 350°F until warmed through, then uncover for the last few minutes to help the top crisp up again.

Storage & Reheating

Store: Let leftover stuffing cool completely, then store it in an airtight container in the refrigerator for 3-4 days.

Reheat: For the best texture, cover the stuffing with foil and reheat at 350°F until warmed through. Remove the foil for the last few minutes if you want to crisp up the top again. Individual portions can also be reheated in the microwave or air fryer.

Freeze: Let the stuffing cool completely, then transfer it to an airtight freezer-safe container and freeze. Thaw overnight in the refrigerator before reheating.

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