The best vegan stuffing recipe and will soon become your new favorite side dish. Buttery, delicious and full of flavor from sage, thyme and rosemary. The perfect side for any special occasion.
This vegan stuffing is cooked to perfection with lots of flavor and the perfect mix of spices.
It’s the perfect comfort food and the perfect side dish for any special occasion. In fact, all it takes is a few bites and you’ll already be going back for seconds.
And of course if you’re making sides for a special occasion, then you’ll love our vegan mashed potatoes, vegan biscuits, vegan gravy and vegan mashed sweet potatoes.
Recipe ingredients:
Notes on ingredients
- Sourdough bread (stale) – It is ideal for padding as it is very sturdy and holds up well. Alternatively use any type of sturdy bread. It’s even better if it’s at least a day old, so fairly stale.
- Vegan butter – any brand of store-bought vegan butter will work, or you can use homemade vegan butter.
- Vegetable broth – or broth are both fine.
How to prepare vegan filling – Step by step instructions
You’ll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with photos of the process.
- Step 1. Preheat oven to 250°F (120°C). Cut your bread into cubes and spread it on a baking tray. Cook for 50-60 minutes, turning halfway.
- Step 2. Remove the bread cubes from the oven and then increase the oven temperature to 180°C (350°F).
- Step 3. Add the vegan butter to a pan along with the chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.
- Step 4. Add the dried bread cubes to a bowl and add the onion and celery mix along with the chopped fresh parsley and mix together.
- Step 5. Slowly pour in the vegetable stock or broth and stir, slowly adding more until the bread cubes are moist but not soggy.
- Step 6. Add salt and pepper to taste.
- Step 7. Transfer to a 9×13 plate. Sprinkle vegan butter on top.
- Step 8. Cover with cling film and bake at 180°C for 35 minutes. Remove the foil and cook for another 10-15 minutes without a lid until the surface is golden and crispy.
- Your vegan filling is ready to be served.
Tips for success
Pre-cook the bread. It is important to use stale bread (at least a day old) and then also cook it in the oven to dry it further. This will prevent the filling from becoming soggy.
Use only the amount of broth needed. Different types of bread will need more or less vegetable broth, so use only as much as necessary so that the bread cubes are moistened but not soggy.
Cook until golden and crispy on the surface. Cooking times may vary slightly, also depending on the bread you use. So keep an eye on it once the cover is removed. It should take 10 to 15 minutes of cooking uncovered for them to be golden brown and crispy.
Prepare in advance, store and freeze
Go ahead: This is a perfect recipe to make ahead of time. Cook as usual and then leave to cool completely. Cover and place in the refrigerator overnight. When ready to serve, uncover and bake at 350°F for 15 minutes to reheat.
Storage: Store leftovers in the refrigerator (covered) for 4-5 days.
Freezing: It is freezer safe for up to 3 months.
More delicious vegan side dishes
- Vegan Green Bean Casserole
- Vegan Sweet Potato Casserole
- Roasted pumpkin salad
- Vegan scalloped potatoes
- Vegan Cornbread
- Vegan Cauliflower Cheese
Did you prepare this recipe? Be sure to leave a comment and rating below!
Vegan filling
This vegan stuffing recipe is the best ever and will soon become your new favorite side dish. Buttery, delicious and full of flavor from sage, thyme and rosemary.
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Portions: 8
Calories: 209kcal
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Instructions
-
Preheat oven to 250°F (120°C). Cut your bread into cubes and spread it on a baking tray. Cook for 50-60 minutes, turning halfway.
-
Remove the bread cubes from the oven and then increase the oven temperature to 180°C (350°F).
-
Add the vegan butter to a pan along with the chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.
-
Add the dried bread cubes to a bowl and add the onion and celery mix along with the chopped fresh parsley and mix together.
-
Slowly pour in the vegetable broth or broth and stir, slowly adding more until the bread cubes are moist but not soggy.
-
Add salt and pepper to taste.
-
Transfer to a 9×13 plate. Sprinkle vegan butter on top.
-
Cover with cling film and bake at 180°C for 35 minutes. Remove the foil and cook for another 10-15 minutes without a lid until the surface is golden and crispy.
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Decorate with a sprig of fresh rosemary and a sprinkling of fresh chopped parsley (optional).
Notes
- Pre-cook the bread. It is important to use stale bread (at least a day old) and then also cook it in the oven to dry it further. This will prevent the filling from becoming soggy.
- Vegetable broth/broth: Use only the amount of broth needed. Different types of bread will need more or less vegetable broth, so use only as much as necessary so that the bread cubes are moistened but not soggy.
- Cooking times: Cook until golden and crispy on the surface. Cooking times may vary slightly, also depending on the bread you use. So keep an eye on it once the cover is removed. It should take 10 to 15 minutes of cooking uncovered for them to be golden brown and crispy.
- Go ahead: This is a perfect recipe to make ahead of time. Cook as usual and then leave to cool completely. Cover and place in the refrigerator overnight. When ready to serve, uncover and bake at 350°F for 15 minutes to reheat.
- Storage and freezing: Store leftovers in the refrigerator (covered) for 4-5 days. It is also freezer safe for up to 3 months.
- Preparation time: This includes the time (50-60 minutes) needed for the bread to be pre-baked and dried. Other preparations, such as chopping celery and onions, can happen while pre-baking the bread.
Nutrition
Serving: 1Serve | Calories: 209kcal | Carbohydrates: 25G | Protein: 5G | Fat: 10G | Saturated fats: 3G | Polyunsaturated fats: 3G | Monounsaturated fat: 4G | Trans fats: 0.1G | Sodium: 700mg | Potassium: 90mg | Fiber: 1G | Sugar: 3G | Vitamin A: 826UI | C vitamin: 3mg | Soccer: 32mg | Iron: 2mg
