Best 8 Vegan Stuffing Recipes

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Indulge in a delectable journey with our curated collection of vegan stuffing recipes, a symphony of flavors and textures that will tantalize your taste buds. From classic bread-based stuffing to innovative grain-based alternatives, we have something to satisfy every palate. Dive into the aromatic world of herbs, spices, and vegetables, all harmoniously blended to create a savory and satisfying dish. Whether you're a seasoned vegan or new to plant-based cuisine, our recipes will guide you in crafting the perfect stuffing that complements your holiday meals or shines as a standalone dish. Get ready to embark on a culinary adventure that celebrates the versatility and deliciousness of plant-based ingredients.

Here are our top 8 tried and tested recipes!

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING



Better-than-Boxed Vegan and Gluten-Free Stuffing image

This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.

Provided by fabeveryday

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 14

16 ounces vegan, gluten-free bread, cubed
½ cup vegan butter (such as Earth Balance®)
1 cup diced celery
1 cup diced onion
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon ground thyme
¾ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
2 cups vegetable broth
aluminum foil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
  • Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
  • Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
  • Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 29 g, Fat 20.3 g, Fiber 4.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 458.3 mg, Sugar 2.8 g

VEGAN STUFFING



Vegan Stuffing image

Forest mushrooms, cranberries, apple, and herbs combine to make a fantastic 'stuffing' that is vegan and gluten free, perfect for Thanksgiving dinner.

Provided by Lexi Howells

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

1 loaf vegan, gluten-free, brown rice bread (such as Food for Life®), cubed
2 tablespoons vegan margarine (such as Earth Balance®)
1 ½ cups mixed forest mushrooms, diced
1 ¼ cups sweet onion, chopped
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
sea salt and freshly ground black pepper to taste
6 tablespoons vegan margarine (such as Earth Balance®), melted
1 ½ cups low-sodium vegan broth
8 ounces fresh cranberries
1 cup Granny Smith apple, peeled and chopped
⅓ cup minced fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
  • While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
  • Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 37.9 g, Fat 19.8 g, Fiber 6.3 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 153.6 mg, Sugar 4.5 g

VEGAN STUFFING



Vegan Stuffing image

All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

4 tablespoons olive oil, plus more for greasing the baking dish
2 bags green tea
1 large onion, chopped
2 stalks celery, chopped
8 ounces sliced mushrooms
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
16 cups stale, 1-inch cubed white bread (about 1 pound)
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
  • Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
  • Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
  • Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
  • Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.

Nutrition Facts : Calories 230 calorie, Fat 9 grams, SaturatedFat 1.5 grams, Sodium 540 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 6 grams, Sugar 4 grams

VEGAN STUFFING



Vegan Stuffing image

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it's in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn't dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone - vegans and otherwise - coming back for seconds.

Provided by Gena Hamshaw

Categories     dinner, breads, stuffing and dressing, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 (1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans (2 ounces)
4 tablespoons vegan butter, plus more for greasing the dish
1 large onion, chopped (about 1 1/2 cups)
3 to 4 celery stalks, chopped (about 2 cups)
3 tablespoons finely chopped fresh sage leaves
2 tablespoons fresh thyme leaves
1/4 cup chopped parsley
3 cups low-sodium vegetable broth
Kosher salt and black pepper

Steps:

  • The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
  • Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
  • Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
  • Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
  • Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.

VEGAN APPLE SAUSAGE STUFFING



Vegan Apple Sausage Stuffing image

This is a veganized version of a favorite stuffing recipe in my family. When I became a vegan a few years ago, my mom and I converted all of our favorite Thanksgiving recipes, and this one turned out especially great in vegan form. You could easily make in non-vegan by using real sausage instead. This makes quite a bit, so feel free to halve the recipe.

Provided by BusyBeeHoneyBee

Categories     Vegan

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 10

2 packages plain seasoned stuffing mix
1 (14 ounce) package Lightlife Gimme Lean ground sausage (or other veggie sausage)
5 -6 stalks celery, chopped
1 white onion, chopped
2 garlic cloves, chopped
1 -2 tablespoon poultry seasoning
4 apples, chopped
1 cup vegetable broth
1 cup white wine
salt and pepper

Steps:

  • Saute the onions, celery and garlic in a little bit of oil or butter over medium-high heat until limp.
  • Cook the sausage according to directions.
  • Mix everything together and bake in a greased baking dish for one hour at 350.

LEVEL 5 AWESOME VEGAN STUFFING



Level 5 Awesome Vegan Stuffing image

If your wanting something delicious but don't really want the grease or butter. Or are you trying to eat healthier? This recipe is for you! Enjoy!

Provided by DitaVT

Categories     Vegan

Time 55m

Yield 7 cups, 6 serving(s)

Number Of Ingredients 10

6 cups bread (Natural Ovens Bakery bread is healthy and all vegan)
1 onion, diced
3 stalks celery, diced
2 large carrots, diced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon parsley
1/2 teaspoon salt
1 3/4 cups vegetable broth

Steps:

  • Preheat oven to 325 degrees F.
  • Cut the bread into small pieces, like regular stuffing.
  • Combine rosemary, thyme, sage, parsley, and salt in a separate container. Chop all vegetables.
  • Warm a small saucepan and sauté the onion, celery, and carrots over medium heat with 1/4 cup broth (Add the broth it little by little so the vegetables don't stick you may not need it all). Add these veggies to the bread. Add the herbs to the bread as well.
  • Drizzle the vegetable stock over the bread and veggie mixture.
  • Mix well.
  • Bake, uncovered for 20-30 minutes at 325 degrees.
  • ENJOY!

VEGAN STUFFING RECIPE BY TASTY



Vegan Stuffing Recipe by Tasty image

Here's what you need: vegetable oil, small white onion, celery, small apple, kosher salt, pepper, fresh parlsey, fresh rosemary, fresh thyme, dried sage, white bread, low sodium vegetable broth

Provided by Rachel Gaewski

Categories     Sides

Yield 10 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 small white onion, diced
1 stalk celery, diced
1 small apple, diced
2 teaspoons kosher salt
1 teaspoon pepper
1 tablespoon fresh parlsey, chopped
1 tablespoon fresh rosemary, chopped
½ tablespoon fresh thyme, chopped
1 teaspoon dried sage
1 ½ loaves white bread, cubed
5 cups low sodium vegetable broth

Steps:

  • Preheat the oven to 350°F (180°C).
  • Heat the oil in a medium pot over medium-high heat. Once the oil begins to shimmer, add the onion and celery and cook for 5-6 minutes, until the onion is semi-translucent and the celery has softened a bit.
  • Add the apple and cook for an additional 4-5 minutes, until softened.
  • Add the salt, pepper, parsley, rosemary, thyme, and sage and cook for 2-3 minutes, until the herbs are fragrant.
  • Add in about a ¼ of the cubed bread and 1 cup (240 ml) of the vegetable broth.
  • Stir well until bread cubes cook down. Continue, alternating between adding bread and broth, until everything has cooked down but the stuffing is still slightly chunky.
  • Transfer to a large baking dish and cover with foil.
  • Bake for 10 minutes, then uncover and bake for another 10 minutes, until the top is golden brown. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 457 calories, Carbohydrate 33 grams, Fat 33 grams, Fiber 1 gram, Protein 0 grams, Sugar 11 grams

CROCKPOT VEGAN STUFFING RECIPE - (4.3/5)



Crockpot Vegan Stuffing Recipe - (4.3/5) image

Provided by Demi

Number Of Ingredients 12

2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12 ounce) pkg sliced mushrooms
12 cups dried out McDougall-approved cornbread or ww bread crumbs (I used a combo of the two)
1 teaspoon poultry seasoning
Salt to taste (I used about 1/4 - 1/2 teaspoon)
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 - 4 1/2 cups veggie broth

Steps:

  • Sauté onion, celery, mushroom, and parsley in a little veggie broth. Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing) Pack stuffing lightly into crock pot, and cover. Set on High for 45 minutes; reduce to Low and cook for 3 - 4 hours.

Tips:

  • Use a variety of vegetables. This will give your stuffing a more complex flavor and texture. Some good options include celery, onions, carrots, mushrooms, and leeks.
  • Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
  • Add some herbs and spices. This will help to flavor the stuffing and make it more interesting. Some good options include sage, thyme, rosemary, and garlic powder.
  • Don't be afraid to experiment. There are many different ways to make vegan stuffing, so feel free to try different ingredients and techniques until you find one that you love.
  • Make sure the bread is not too dry. If it is, it will absorb too much liquid and the stuffing will be mushy.
  • Let the stuffing rest for a few minutes before serving. This will help it to set and make it easier to scoop.

Conclusion:

Vegan stuffing is a delicious and versatile dish that can be enjoyed by people of all dietary preferences. It is a great way to use up leftover bread and vegetables, and it can be easily customized to suit your own taste. So next time you're looking for a side dish to serve with your holiday meal, give vegan stuffing a try. You won't be disappointed!

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