This recipe is classic homemade stuffing made vegan, flavored with veggie no-chicken broth, sage, thyme, and fresh parsley. You can take the stuffing from stove to oven if you make it in a cast iron pan. Double or triple the recipe for lots of leftovers!
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It took me until adulthood to understand the magic of stuffing. It’s like dunking your bread in soup just long enough for it to absorb the broth and turn pleasantly mushy, but in casserole form. In fact, stuffing is affectionately called “soggy bread” in our house. There’s even a song that goes along with it: “soggy bread / I like to eat soggy bread.”
It’s a shame that soggy bread is usually only on the menu once a year* as a Thanksgiving side dish. I propose we change that and eat stuffing all throughout the season, and I have a recipe here to get you started. Now you too can sing the soggy bread song when making this classic vegan stuffing with sage and parsley on Thanksgiving next week.
*Okay, I made it 3 times last year.
I didn’t stray too far from the usual stuffing recipe when making this one. Fragrant garlic, onions, and celery are cooked in vegan butter that coat the bread cubes with all that goodness and flavor. The mixture is seasoned with sage, thyme, and parsley, the official herb trio of Thanksgiving dishes.
What makes stuffing not vegan?
Usually the only thing that makes stuffing not vegan is the broth or stock added to the recipe (unless it’s one of those recipes that calls for “turkey drippings”…ew). That’s an easy fix using veggie bouillon or broth powder.
I buy this vegan chicken base from BulkFoods.com in, well, bulk! I use 1/2-1 teaspoon per cup of water to make chickenless broth for soups, stews, and rice. It’s cheaper than using bouillon cubes or vegetable stock, tastes better, and happens to be a great flavor for this stuffing recipe.
Bread cubes for stuffing
You can make your own bread stuffing or buy the bread cubes pre-made. I opted for the quick and easy route this time and used the Pepperidge Farm stuffing in a bag, which is vegan.
If you’d like to make yours from scratch, it’s pretty easy to do.
How to make the bread cubes
- Preheat oven to 275°F.
- Slice a crusty bread into 1/2-inch cubes to make 6-7 cups of cubes.
- Scatter the bread cubes on a baking sheet and dry out until crispy, 45 minutes to an hour.
- Use as directed in your recipe.
Cast iron vs baking dish
I’d recommend using a cast iron skillet. If you cook the veggies in a cast iron skillet, you can then cook the stuffing in the skillet, using only one pan. Who needs extra dishes to do on Thanksgiving?
Otherwise, cook the veggies in a small frying pan and mix everything together in an oven-safe baking dish.
Get the recipe:
- 1/3 cup vegan butter, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- Salt and pepper, to taste
- 12 ounces bread cubes, about 6-7 cups
- 1/4 cup chopped parsley
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 3 cups vegan chickenless broth, or vegan bouillon
- Preheat oven to 350°F.
- Heat a saucepan or large cast iron skillet over medium heat.
- Place 1 tablespoon of the vegan butter in the pan.
- Add the onions and saute until soft, 3-5 minutes.
- Add the garlic and cook for 30 seconds, stirring.
- Add the celery and cook until soft, 4-5 minutes.
- Add the rest of the vegan butter, then remove from heat.
- Add the salt and pepper.
- Pour in the bread cubes, parsley, and spices, then stir to coat with the veggies.
- Slowly pour in the broth, gently turning to coat the bread. Don't overmix or the bread will get mushy.
- Taste and adjust flavors, adding more salt and pepper if needed.
- Transfer the stuffing to a 9x13-inch baking dish (if you're using a cast iron skillet, you can bake it in the skillet), and cover the dish or skillet with foil.
- Bake for 30 minutes covered, then uncover and bake for 5-10 more minutes, until the top of the stuffing is crispy.
- Remove from heat and serve immediately, or keep covered until serving so it doesn't dry out.
- For the broth, I used this vegan chicken base from Bulkfoods.com. I dissolved 1 teaspoon per cup for a good amount of flavor without being too salty. You could also dissolve a vegan "chicken" bouillon cube in water. Vegetable broth is also an option, but it will lend a different flavor to the stuffing than the "chicken" options.
- I used Pepperidge Farm Stuffing for the bread cubes. Each bag is 12 ounces, perfect for this recipe.
- If you prefer to make your own bread stuffing, use 6-7 cups dried bread cubes.
- This recipe doubles and triples well for big groups (and second helpings!).
Nutrition Information:Yield: 8 Serving Size: 1/8 recipe
Amount Per Serving: Calories: 223Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 504mgCarbohydrates: 26gFiber: 2gSugar: 5gProtein: 7g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Looking for more Thanksgiving dishes?
This vegan green bean casserole recipe uses fresh green beans and homemade cream of mushroom soup. It’s an updated version of the classic Thanksgiving side dish!
This cake is really easy to make and comes together quickly. Which is perfect if you need to round out your Thanksgiving dessert table or bring a dish to your family’s celebration.