This Homemade Vegan Stove Top Stuffing recipe is filled with the most wonderful holiday flavors. Made with sourdough bread, vegetables, sage, and rosemary and instead of being baked, it's made right on the stovetop!
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This is a must-have for your Holiday table this year.
Growing up we always used the Stove Top Stuffing brand for Thanksgiving and Christmas. But did you know it's just as easy to make it completely from scratch and it tastes even better?
This homemade stuffing has all the flavors of the classic popular Thanksgiving side but it's hassle-free and comes together quickly and easily.
It also happens to be eggless, free of animal products and makes the most wonderful leftovers.
Serve alongside a vegan roast, creamy mashed potatoes, green bean casserole, and sweet potato casserole for a complete meal this holiday season!
Ingredients
This easy stovetop stuffing recipe is a must-have for your Thanksgiving dinner this year! This vegan recipe is made with minimal plant-based ingredients but is just as delicious as the traditional stuffing you grew up eating.
Sourdough Bread: I used a loaf of sourdough sandwich bread and it held up well. I have found that country bread, good quality sandwich bread, or French bread hold up the best. Baguettes will also work. Basically, pick out your favorite bread and bake it until it's crisp and dried out.
Onion, Carrot, Celery, and Leeks are cooked in vegan butter until soft and starting to brown. Add garlic as well because everything is better with garlic!
Fresh Herbs: Gotta have fresh herbs for Thanksgiving! Thyme and rosemary are best fresh but dried will also work if you're in a pinch. I did use rubbed sage instead of fresh sage because I always have it on hand and love it!
Vegetable Broth: I love and use Better than Bouillon Vegetable Base for this vegan stuffing recipe. You could also use homemade vegan chicken stock or store-bought no-chicken broth.
Dried Cranberries: Adding dried cranberries is optional but they had a little touch of sweetness and it pairs so well with the savory herbs.
How to Make This Recipe
The first thing you need to do is prep the bread. It must be dried out completely before making this stuffing recipe.
Cut the sourdough bread into small pieces, roughly ¼- ½″ cubes, and spread them out on a baking sheet. Preheat the oven to 300F and bake the bread until dried out and very lightly toasted.
I baked my bread for 20 minutes. The baking time depends on what type of bread you are using, so keep your eyes on it. You want it to be lightly browned and very dried out and crispy.
Melt the vegan butter in a large pot over medium-high heat. You could add olive oil instead if desired.
Add the diced onions, diced carrots, sliced celery, and sliced leeks to the pot and cook until soft and starting to brown.
Add the garlic, thyme, rosemary, and rubbed sage, and continue to cook for another 2 minutes. Season with salt and black pepper.
Pour in one cup of the vegetable broth and the bread cubes, no need to stir it at this point. If you stir it too often, it risks getting mushy.
Cover with a lid and reduce heat to medium for 10 minutes.
Add ¼ cup more veggie broth at a time until desired texture is reached- each time, cover with a lid and allow to sit for a few more minutes for the broth to absorb. You may or may not need more- this depends on the type of bread and your own preference.
Toss in dried cranberries if using and adjust salt and black pepper. You could also add onion powder, garlic powder, and more herbs.
Once desired texture is reached, add the stuffing to a casserole dish and broil for a few minutes to get a crunchy topping.
If you add too much liquid and the stuffing is soggier than desired, simply bake at 400F for 5 to 10 minutes or until dried out enough.
Garnish with fresh rosemary or thyme and serve!
Make Ahead Instructions
This is the best vegan stuffing and the best part is that it can be made ahead of time. Any recipe that makes Thanksgiving day less stressful, sign me up!
Cook as directed but skip the broiling. Instead, transfer it to a casserole dish and allow it to cool. Wrap in plastic wrap and store in the fridge.
Day of, bake at 400F until warmed through. You'll want to rehydrate it with vegetable broth as needed.
Tips & Tricks
Cook the veggies all the way! Once the bread is added, it won't be cooked any further so you'll definitely want to make sure your vegetables are soft and starting to brown before adding the bread and vegetable broth.
Dry, day-old bread is BEST. But we are taking it a step further and baking it on low heat to dry it out.
Making sure the bread is dried out enough will help it to absorb the broth and also adds nice color since you’re not baking this stuffing. Seriously, don't skip baking the bread or you'll end up with mush.
Don't add too much broth to the dried bread cubes. Everyone has their own preference but you'll want to add a small bit at a time before your desired texture is reached. After the 1 cup, test it out and see if you need more moisture.
If you add too much liquid and the stuffing is soggier than desired, simply bake at 400F for 5 to 10 minutes or until dried out enough.
Avoid over-stirring or it could result in mushy stuffing.
Broiling is optional but recommended. It adds some crispness!
Substitutions & Additions
Additions: Mushrooms, apples, vegan sausage, cubed butternut squash, or brussels sprouts would be really delicious in this easy vegan stovetop stuffing recipe.
Fresh Herbs: You can substitute the fresh herbs with dried herbs like oregano, thyme, and rosemary. You could use Italian seasoning or poultry seasoning as well.
Vegetable Broth: I used a low-sodium vegetable broth but you can use regular vegetable stock, vegan chicken broth, or mushroom broth.
Serving
This vegan stove-top stuffing is a classic Thanksgiving side dish that is perfectly paired with your favorite Holiday dishes.
Pairs well with the following holiday table staples: Mashed Potatoes with Vegan Gravy, Vegan Green Bean Casserole, Sweet Potato Casserole, Vegan Ham, Vegan Turkey, and Cornbread Muffins.
Storage & Reheating
Storage: If you have leftovers, transfer to an airtight storage container and refrigerate it for up to 5 days.
Reheating: To reheat, add a bit more veggie stock and bake at 350F until warmed through and slightly crisp on top.
Freezing: Leftover stuffing can hold up in the freezer for up to 3 months. Store in an airtight container and reheat in a 350F oven for about 15 minutes or until warmed through.
Frequently Asked Questions
I have found that country bread, good quality sourdough sandwich bread, or French bread hold up the best. Baguettes will also work. Just like traditional stuffing, you'll want crusty bread for this stove-top version.
Most are not but there are some vegan stuffing brands! Here is a wonderful blog post all about accidentally vegan store-bought stuffing options by Living My Veg Life.
If you added too much broth, don't worry! Simply stick it in a 400F oven in 5-minute increments until dried out and crisp.
More Thanksgiving Recipes
Recipe
Homemade Vegan Stove Top Stuffing
Ingredients
- 8 cups Sourdough Bread ¼-1/2″ cubes
- 2 tablespoons Vegan Butter
- 1 cup Diced Yellow Onion
- 1 cup Diced Carrots
- 1 cup Sliced Celery
- 1 cup Sliced Leeks
- 3 Garlic Cloves minced
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Rosemary
- 2 teaspoons Rubbed Sage
- 1 ¼ to 1 ¾ cup Vegetable Broth
- ¼ cup Dried Cranberries optional
- Salt and Black Pepper to taste
Instructions
- Cut the sourdough bread into small pieces, roughly ¼-1/2″ cubes. Preheat the oven to 300F and bake the bread until dried out and very lightly toasted. I baked my bread for 20 minutes.
- Melt the vegan butter in a large pot over medium-high heat.
- Add the diced onions, diced carrots, sliced celery, and sliced leeks to the pot and cook until soft and starting to brown.
- Add the garlic, thyme, rosemary, and rubbed sage, and continue to cook for another 2 minutes. Season with salt and black pepper, to taste.
- Pour in one cup of the vegetable broth, no need to stir it at this point. Cover with a lid and reduce heat to medium heat for 10 minutes. Add ¼ cup more vegetable broth at a time until desired texture is reached- each time, cover with a lid and allow to sit for a few more minutes for the broth to absorb. You may or may not need more- this depends on the type of bread and your own preference.
- Toss in dried cranberries if using and adjust salt and black pepper.
- Once desired texture is reached, add the stuffing to a casserole dish and broil for a few minutes to get a crunchy topping.
- If you add too much liquid and the stuffing is soggier than desired, simply bake at 400F for 5 to 10 minutes or until dried out enough.
- Garnish with fresh rosemary and serve!
Notes
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