The Best Vegan Stuffing

Vegan Stuffing Ingredients

This vegan sausage stuffing uses simple ingredients, mostly pantry staples, plus optional extras like vegan sausage. You’ll find the full amounts in the recipe card below.

• Sourdough bread: The base of any good stuffing! You’ll need about 1 ½ pounds (680 g), which is about 1 ½ large baguettes or 12 cups of cubes. A sturdy bread like sourdough or French bread holds its shape best. Soft sandwich bread turns mushy.
• Vegan butter: For sautéing the veggies and that rich, buttery flavor.
• Yellow onion and celery: The classic stuffing veggies.
• Granny Smith apple: Adds sweetness and a little tartness. A firm, crisp apple holds its shape as it bakes.
• Vegan sausage: Optional, but it makes the stuffing extra hearty. One reader recommends Field Roast Apple Sage sausages, and I love that idea! Use full-size links (about 6.5 ounces or 184 g total), not mini links.
• Fresh herbs: Sage, rosemary, thyme, and parsley give this stuffing its classic holiday flavor. Store any extras with my tips on how to properly store herbs.
• Dried cranberries: Little pops of tart sweetness.
• Vegetable broth: Moistens the bread and adds savory flavor. You may not need all of it, depending on how dry your bread is.

Make This Recipe Your Own

Enjoy the base recipe as written, or try any of these add-ins and swaps.

• Gluten-free: Use your favorite gluten-free bread and a gluten-free vegan sausage.
• No sausage: Leave it out, or use 1 cup of cooked or canned lentils for a less processed protein. My complete guide to lentils shows how to cook them.
• Mushrooms: Sauté sliced cremini or shiitake mushrooms with the veggies for a savory, umami-rich stuffing.
• Cornbread: Swap some of the sourdough for cubed cornbread, or try my easy cornbread stuffing.
• Lower carb: My cauliflower stuffing uses roasted cauliflower in place of most of the bread.
• Garlic: Finely minced garlic (or garlic powder in a pinch) is never a bad idea.
• Carrots: Finely chopped or shredded carrots add color and extra flavor.
• Leek: Thinly sliced leek is packed with flavor, and you can use it as a milder onion substitute.
• Kale: Finely chopped and sautéed, for color, texture, and nutrients.
• Pecans: Sprinkle chopped pecans over the top in the last few minutes of baking so they don’t burn. For a nut-free version, use pumpkin seeds or sunflower seeds.
• Fennel: A small amount tastes delicious with the apple and sausage.
• Chestnuts: For extra texture. I like canned chestnuts, finely chopped.
• Red pepper flakes: Add a pinch (or more) for a little heat.
• Nutmeg: Just a pinch for depth.

How to Make Vegan Stuffing

Spend just 15 minutes prepping this vegan sourdough stuffing, then let the oven do the rest. Before you start, cube the bread and leave it out to dry overnight. Here’s an overview with photos, and you’ll find the detailed instructions in the recipe card below.

Step 1: Dry and toast the bread: Spread the bread cubes on a large baking sheet and let them dry out overnight. The next day, preheat the oven to 350 degrees F (175 degrees C) and bake the bread for 8 to 10 minutes.

PRO TIP: Forgot to dry the bread overnight? Bake the cubes at 275 degrees F (135 degrees C) for 30 to 40 minutes, stirring halfway, until dry but not browned. Day-old bread works great. Very stale, rock-hard bread won’t soak up the broth as well.

Step 2: Sauté the veggies: Melt the vegan butter in a large skillet over medium heat. Add the onion, celery, apple, and vegan sausage (if using), and sauté for 5 to 7 minutes, until the veggies are tender.

Step 3: Add the herbs: Stir in the sage, rosemary, and thyme and cook for 1 minute. Then transfer everything to a 9×13-inch baking dish with the bread.

Step 4: Add the broth: Stir in the parsley and cranberries, then drizzle the broth over the top and mix well. The bread should be moist but not soggy. If it looks dry, add a splash more broth. If it’s too wet, add more bread.

Step 5: Bake: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for 15 more minutes, until golden and crispy on top.

PRO TIP: Love a crispy top? Bake it uncovered for an extra 5 to 10 minutes.

Expert Tips

• Adjust the liquid: Too little broth and the stuffing will be dry. Too much and it won’t crisp up. The mixture should hold its shape when you press it together, and the bread should be moist without dripping.
• Use dry bread, not super stale bread: Day-old bread soaks up the broth and keeps its shape. Rock-hard bread stays tough.
• Save time: Look for pre-chopped onion and celery at the store.
• Fresh vs. dried herbs: Use about half as much dried herbs as fresh.

FAQs

Serving Suggestions

This vegan stuffing is a must-have on your Thanksgiving and Christmas table. Spoon some easy vegan gravy or vegan mushroom gravy over the top, add a scoop of the best vegan mashed potatoes and a spoonful of cranberry sauce, and serve it all with an easy lentil loaf as the main dish. Add a basket of warm vegan yeast rolls for soaking up the gravy!

How to Store and Reheat

• Fridge: Let the stuffing cool, then store it covered in the fridge for up to 4 days.
• Freezer: Let it cool, then freeze it in an airtight container or freezer bag for up to 4 months. Thaw it in the fridge overnight.
• Reheat: Transfer the stuffing to an oven-safe dish, add a splash of broth, and bake covered at 350 degrees F (175 degrees C) for 15 to 20 minutes, until warm. For smaller portions, reheat it covered in the microwave at 50% power.

Can I Make Vegan Stuffing Ahead?

Yes! This stuffing is best warm from the oven, but it’s make-ahead and freezer friendly.

• Prep ahead: Chop all the veggies a day in advance and store them in an airtight container, or sauté them up to 2 days ahead.
• Assemble ahead: Assemble the unbaked stuffing and refrigerate it for up to 1 day, or freeze it. Thaw it in the fridge overnight, then bake as directed.
• Bake ahead: Bake it completely, then cool, freeze, thaw, and reheat. If you’re baking it ahead on purpose, underbake it by a few minutes so it doesn’t dry out when you reheat it.