This super easy VEGAN STUFFING recipe is going to knock your family’s socks off as one of the best they’ve ever tasted. So much flavor with so little time spent on it! A win for everyone!

Let’s get this straight. I was a Stove-top Stuffing girl growing up. We didn’t make it from scratch. Pour the box in a bowl with some melted butter and water or something like that. Microwave for 5 minutes, fluff it up, and to be honest, you’ve got the tastiest dish on the table right there.

Well, that is, until you go that extra step (and I promise, it’s not that extra), and give this vegan stuffing recipe a try.

Does Stove Top Stuffing Have Meat

The thing about the boxed stuff is that it’s actually not 100% plant-based. Even if you buy the cornbread variety and think you’re doing good by opting out of the turkey or chicken kind, you’re not out of the clear. 

A closer look at the ingredient list shows that they’re using a chicken or turkey stock somewhere in the process, and I don’t know about you, but I’m not into that. If you are, that’s totally fine. This is a judgment-free zone. 

But I’m just letting you know, this stuffing has none of that and actually has so much more flavor! WAY more!

Let’s talk about the ingredients in my Vegan Stuffing Recipe real quick and then I’ll get into how easy it is to make it, answer a few questions to make sure you don’t run into issues, and then I’ll send you on your way!

• 1 loaf of bread – Ok so what kind of bread is best for stuffing? I personally used a loaf of hearty whole wheat bread from my bakery. All grainy and seedy on the top. But you can use whatever you like. You’re just going to want to check the ingredients for any egg, milk, milk fat, etc type of products that are common in baked goods. And the bread doesn’t have to be stale. You’re going to toast it all up in the oven to make it just the way you want it. Easy!
• vegetable broth
• vegan butter – Y’all, I know. I really wanted to do without the oils. And you really could if you wanted to. Just add a little more broth to ensure you have enough liquid to cover all the bread. But I really do love the buttery flavor when using the vegan butter. Again – you do you boo.
• celery
• onion
• mushrooms – baby bella or just regular white button will do here. Mushroom aren’t your thing? Fine – omit them. This is just as tasty without. We just like the added texture and protein.
• salt
• sage
• poultry seasoning – the weird thing about this is that there’s not actual poultry used in the seasoning – but it helps with giving you the likeness of the poultry flavor… pretty sneaky there!
• pepper

Ok so those ingredients are super basic. Nothing weird or difficult. Now let’s get into how you make the Vegan Stuffing Recipe – it’s equally as simple!

1. Preheat oven to 250 degrees F. Cube the loaf of bread and place on 1 or 2 baking sheets in single layers. Bake for 20-25 minutes until the bread is toasty, but not too hard. When bread is finished baking, increase oven temperature to 350.
2. Grease an 8×10 or 9×13 baking dish and set aside.
3. In a saucepan, combine the vegetable broth, vegan butter, celery, onion, and mushrooms. Melt the butter and bring to a simmer. Simmer for 10-12 minutes, until vegetables are tender.
4. Add the salt, sage, poultry seasoning, and pepper. Stir until combined and remove from head.
5. Place toasted bread in a large bowl. Pour butter mixture over the bread and mix well until all bread pieces are coated.
6. Transfer bread to prepared dish and bake in preheated oven for 40 minutes, or until bread no longer seems wet.

Easy right? Obviously, it’s a few more steps than heating everything in the microwave, but it’s still pretty damn easy. And I promise you that the flavor difference is totally worth it. I was blown away the first time I took a bite… and then we quickly moved to spoonfuls… and then I got it taken away from me…

ANYWAY!

So a couple things to note:

How do you fix soggy stuffing?

First thing’s first. You want to make sure you start out with good crusty bread so it’s not soaking in too much of that liquid. Not so toasted that we now have croutons, but enough that there’s a barrier around all edges.

Next, make sure the bread mixture is coated evenly and quickly. Don’t pour in the liquid and let it sit for a few minutes before stirring. Get to stirring right away to ensure the liquid is evenly distributed. Lastly, just make sure you’re baking it through enough. If it still seems wet, bake a little longer.

What kind of bread is best for stuffing?

I talked about this a bit up top, but in case you missed it – I personally used a loaf of hearty whole wheat bread from my bakery. All grainy and seedy on the top. But you can use whatever you like. You’re just going to want to check the ingredients for any egg, milk, milk fat, etc type of products that are common in baked goods. And the bread doesn’t have to be stale. You’re going to toast it all up in the oven to make it just the way you want it. Easy!

NOW LET’S COMPLETE THE MEAL!

Vegan Mashed Potatoes
Vegan Gravy
Vegan Caramel Apple Pie
Vegan Pumpkin Pie
Vegan Roast

For even more holiday favorites, be sure to check out my collection of over 50 Vegan Thanksgiving Recipes!

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5 from 1 vote

THE BEST VEGAN STUFFING WITH MUSHROOMS

This super easy VEGAN STUFFING recipe is going to knock your family's socks off as one of the best they've ever tasted. So much flavor with so little time spent on it! A win for everyone!

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 5 mins

Cuisine: American

Diet: Vegan

Servings: 8 cups

Calories:

Author: Holly Waterfall

Ingredients

• 1 loaf of bread cut into 1/2-inch cubes
• 1 cup vegetable broth
• 1/2 cup vegan butter
• 1 cup about 3 stalks celery, diced
• 1 onion diced
• 8 ounce mushrooms finely chopped
• 2 teaspoons salt
• 1 teaspoon sage
• 1 teaspoon poultry seasoning
• 1/4 teaspoon pepper

Instructions

• Preheat oven to 250 degrees F. Cube the loaf of bread and place on 1 or 2 baking sheets in single layers. Bake for 20-25 minutes until the bread is toasty, but not too hard. When bread is finished baking, increase oven temperature to 350.
• Grease an 8x10 or 9x13 baking dish and set aside.
• In a saucepan, combine the vegetable broth, vegan butter, celery, onion, and mushrooms. Melt the butter and bring to a simmer. Simmer for 10-12 minutes, until vegetables are tender.
• Add the salt, sage, poultry seasoning, and pepper. Stir until combined and remove from head.
• Place toasted bread in a large bowl. Pour butter mixture over the bread and mix well until all bread pieces are coated.
• Transfer bread to prepared dish and bake in preheated oven for 40 minutes, or until bread no longer seems wet.
• Enjoy!
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