Classic Vegan Stuffing
This classic side dish is a must on my Thanksgiving table! Luckily, it's extremely easy to veganize; the key is to use a high-quality non-dairy butter and vegan chicken-style bouillon cubes.
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Servings: 8 servings
Equipment
- knife and cutting board
- rimmed baking sheet to dry out bread
- 2 quart casserole dish or 9x13" baking pan
- glass measuring cup to prepare vegan chicken-style bouillon
- large nonstick skillet or cast iron pan
- large mixing bowl
Ingredients
- 1 lb stale bread torn or cut into 1" pieces (about 8-10 cups)
- 2 cups vegetable broth plus extra, chicken-style recommended
- 6 tbsps vegan butter
- 1 large white or yellow onion finely diced (about 1½ - 2 cups)
- 2-4 cloves garlic minced
- 4-6 stalks celery finely diced (about 2 cups)
- 1 1/2 teaspoons poultry seasoning
- 2 tablespoons fresh chopped herbs of choice such as parsley, sage, rosemary or thyme
- salt and pepper to taste
Instructions
Prepare the Bread
- Ideally the night before, tear your bread into roughly 1" pieces. It can also be cubed with a knife, but tearing it creates craggy edges which crisp up nicely in the oven for extra texture. Feel free to go with smaller pieces of bread if that's your preference! Everyone's family makes theirs a little differently.
- Place the bread pieces on a baking tray. Tent loosely with aluminum foil and allow it to sit out overnight to stale.
- If you forget to let the bread get stale ahead of time, you can achieve a similar result by baking it. Lay out the bread pieces in one layer on a baking tray, and bake for about 20-25 minutes in a preheated 300°F oven. Exact time will vary depending on what kind of bread you're using, so keep an eye on it and take it out when it's a light golden brown and has dried out quite a bit.
Make the Vegan Stuffing
- Preheat oven to 350°F. Grease or butter a large casserole dish or 9x13" pan.
- If you're using a chicken-style vegetable broth which comes in powder or bouillon form, prepare it ahead of time by whisking into water just off a boil.
- In a large skillet over medium-high heat, melt vegan butter. Sauté onion and celery until tender and fragrant, about 3-5 minutes. Add in garlic and sauté for an additional 2-3 minutes until onions are just beginning to brown.
- Transfer bread cubes to a large mixing bowl. (You can technically mix directly in the casserole dish, but it's easier with a very large bowl.) Pour the onion mixture over the bread cubes. Sprinkle poultry seasoning and fresh herbs over bread mixture and toss to distribute vegetables and herbs.
- Gradually pour in vegetable broth a little bit at a time, gently tossing between additions. You may need a little more or less broth than the amount listed — it will depend on how dry your bread is. White breads (like French or Italian bread) tend to require less broth, while a crusty loaf (like a rustic sourdough) will require more. Add enough broth to moisten all of the bread without making it soggy.
- Give the stuffing a taste and season to preference with salt and pepper.
- Transfer to prepared casserole or pan. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 10-15 minutes depending on how crispy you like your stuffing.
Notes
Broth recommendations. Chicken-style vegetable broth makes this taste more savory and reminiscent of traditional stuffing. Two brands I recommend are Edward and Sons Not Chick'n Bouillon Cubes and Better Than Bouillon Vegetarian No Chicken Base. Simply dissolve in boiling water before using in the recipe.
Just Egg. If you used to add eggs to your stuffing, you can whisk in 6 tablespoons Just Egg into the broth before adding it to the bread. This is an *optional* addition which will bind the stuffing together a little more and give it a slightly custardy texture.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.