Vegan Stuffing

published Sep 9, 2022
Vegan Stuffing Recipe

This herby, buttery stuffing recipe is a plant-based delight that can deliciously cater to everyone at the table.

Serves6 to 8

Prep30 minutes

Cook55 minutes

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A photo of baked vegan stuffing in a square, porcelain baking dish with blue handles.
Credit: Laura Rege

Simple, traditional, and fit for any Thanksgiving or dinner table, this plant-based stuffing might be vegan, but it tastes delicious no matter what your dietary preferences may be. This recipe is brimming with buttery bread and herb stuffing flavor, but also adaptable if you want to change up the flavor profile. Add in crumbled and cooked vegan sausage, switch the dried cranberries for another chopped dried fruit, sautè some diced apples or pears, or switch up the herbs (sage is a wonderful replacement for thyme).

What Is Vegan Stuffing Made Of?

Vegan stuffing starts with bread, broth, vegetables, and herbs, just like regular stuffing. A few minor adjustments ensure that this recipe is vegan-friendly. Vegan butter or margarine rather than butter is used to cook the vegetables (either could be swapped with olive oil instead, but we love the buttery flavor that tastes so good in traditional stuffing). Vegetable broth is used to help bind the stuffing rather than the usual chicken or turkey broth.

What to Use in Stuffing Instead of Eggs?

Eggs help bind stuffing, meaning that they hold the bread together and create a fluffier texture. Because eggs aren’t vegan-friendly, they can’t go in this version, but you won’t really miss them. Instead we use a touch more stock and white wine (make sure the wine is vegan!). For the perfect stuffing texture without eggs, bake the stuffing covered to keep everything moist, then remove the cover to let the top brown and crisp up in the last half of cooking. 

Can Vegans Eat Boxed Stuffing?

Of course — just make sure the boxed stuffing is vegan to start with and make substitutions for vegan ingredients.

Vegan Stuffing Recipe

This herby, buttery stuffing recipe is a plant-based delight that can deliciously cater to everyone at the table.

Prep time 30 minutes

Cook time 55 minutes

Serves 6 to 8

Nutritional Info


  • 5 tablespoons

    unsalted vegan butter, divided

  • 1 (16-ounce) loaf

    vegan rustic bread

  • 1

    medium yellow onion

  • 1

    large celery stalk

  • 4 cloves


  • 1 small bunch

    fresh thyme

  • 1/4 medium bunch

    fresh parsley

  • 1 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 cup

    dry white wine

  • 1/3 cup

    dried cranberries

  • 3 cups

    low-sodium vegetable broth


  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Meanwhile, coat a 9-inch square baking dish with 1 tablespoon of the unsalted vegan butter. Cut 1 (16-ounce) loaf rustic bread into 3/4-inch cubes (about 10 cups).

  2. Place the bread on 2 rimmed baking sheets and spread out into an even layer. Bake, rotating the baking sheets between racks halfway through, until crisp and just lightly golden-brown, 8 to 10 minutes total. Let cool slightly.

  3. Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 to 2 cups). Thinly slice 1 large celery stalk crosswise (about 1 cup). Mince 4 garlic cloves.

  4. Pick the leaves from 1 small bunch fresh thyme until you have 4 teaspoons, then coarsely chop. Pick the leaves from 1/4 medium bunch fresh parsley until you have 1/4 cup and coarsely chop; chop more parsley for garnish if desired.

  5. Melt the remaining 4 tablespoons unsalted vegan butter in a large skillet over medium-high heat. Add the onion mixture and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the thyme, 1 cup dry white wine, and 1/3 cup dried cranberries. Increase the heat to high and bring to a boil. Continue to boil until mostly evaporated, about 3 minutes. Scrape the mixture into a large bowl.

  6. Add the toasted bread and parsley to the bowl. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine. Add 3 cups low-sodium vegetable broth and toss until the broth is mostly absorbed by the bread. Scrape the mixture and any juices into the baking dish. Cover the baking dish tightly with aluminum foil.

  7. Bake on the upper rack until warmed through, about 15 minutes. Uncover and continue to bake until golden-brown on top, 20 to 25 minutes more. Let cool for 10 minutes. Garnish with the reserved parsley before serving.

Recipe Notes

Make ahead: The stuffing can be baked, cooled, and stored wrapped in the baking dish in the refrigerator for up to 5 days. To serve, uncover and reheat in a 300°F oven until warmed through.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.