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Easy Vegan Dinners, Sides, Vegan Recipes
Easy Vegan Dinners, Sides, Vegan Recipes

Best Vegan Stuffing Ever!

vegan stuffing recipe holiday

Christmas is almost here and you’re probably wondering what sort of side dishes you should whip up this year. No Christmas (or Thanksgiving) dinner is complete without stuffing. This is my go-to recipe for a delicious vegan stuffing that is a perfect addition to any holiday meal, and takes only minutes to make! I’m in charge of all my holiday cooking, so I choose to stick with easy, basic recipes that are full of flavour to ensure I don’t end up missing Holiday dinner with the Fam from too much exhaustive cooking. This one is a real crowd-pleaser and even the non-vegans can’t resist! It’s so fluffy and moist and buttery that you can just show up with this festive dish to a potluck and never have to mention it’s vegan! It’s honestly the best vegan stuffing you’ll ever eat!

4.8 from 17 reviews
Best Vegan Stuffing Recipe Ever
 
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This delicious mushroom stuffing tastes just like traditional Holiday versions that you grew up with, but completely vegan. This vegan stuffing is baked in the oven, and is just as moist and fluffy as the turkey version.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 6
Ingredients
  • 1 small cooking onion, finely chopped, and cooked until translucent
  • 1 cup mushrooms, chopped
  • 2 ribs celery, diced
  • 6 cups bread crumbs, I like to use torn day-old baguette
  • ⅓ cup vegan butter, melted
  • ¾ cup vegetable broth
  • 1 tsp thyme
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram
  • sea salt, to taste
  • Dash of fresh black pepper
Instructions
  1. Preheat oven to 350F.
  2. Heat some olive oil in a pan and cook the onions until translucent, about 5 minutes.
  3. Add mushrooms to the pan, and cook until browned, about 10 minutes.
  4. Transfer to a bowl with the torn bread or bread crumbs.
  5. Add remaining ingredients and mix well, until combined.
  6. Place in a greased casserole dish, cover with aluminum foil, and cook for 15-25 minutes, checking every 10 mins to ensure it isn’t drying out.
  7. Serve with mushroom gravy, a holiday roast and mashed potatoes!

 

 

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  • Danielle says:
    on December 24, 2021
    Reply

    If you want to jazz this up a bit add dark soy sauce to the mushrooms. I like to burn off most of the water from the mushrooms, then and 4-5 cloves of garlic to the mushrooms. I didn’t bother to cut the garlic. Added a generous amount of honey to the mushrooms. Used vegan oxo “chicken” stock instead of vegetable broth. Added the fake chicken stock to the mushrooms and cooked it together for a few minutes. I added a generous amount of rosemary and thyme and the rest.
    It smells so good it’s in the oven right now. I’m excited!

  • Lynn Rogers says:
    on November 26, 2021
    Reply

    This was ok. It was missing something though. Celery would be a good addition.

  • Reply

    Lol, I accidentally made vegan stuffing w/o a recipe when I was doing a sort of fridge & pantry clean-out… I had rosemary (which I’d never used in anything prior to this), some thyme left at the very bottom of a spice jar that I found at my parents’ house, & some cocktail rye bread that I bought for my parents bc 1) they’d never get it for themselves & 2) bc I had some cuke & vegan cream chz bc I hadda make some quick little amuse-bouche or whatever. I ended up failing at the “amuse-bouches,” & learning that I can no longer love cucumber… so I ended up making croutons w the bread & learned, by the amaaazi g aromas that filled my home, that whoops! I’d stumbled upon not only one more way to use up excess breadstuffss, but (hot damn!) that random act made my whole second floor smell like thanksgiving STUFFFFFIIING! I love stuffing…it’s probable the only “traditional t-giving” food I still like (but do t let’s forget cranberry sauce!!). AS it turned out, I’d also used a similar marinade for some red cabbage & (waste not want not!) some tofu…! Now? Well, there’s basically no going back, is there?! I mean, you make your home smell like an entire traditional t-giving dinner once? Well yeah, it’s something I think ought to just happen more often…in fact, it could become a typical home-aroma after a day of meal prep & I don’t think I’d really get tired of it. Personally, it’s not only the stuffing’s so-distinctive aroma that gets me—it’s the textures of the foods. Now? Now my roasted cabbage, my baked tofu, my simple tofu scrambles…hell, my “anything but stuffing but smells and tastes lime stuffing” has become my favorite food to come from my (just 3-year “seedling-vegan” kitchen! Woo hoo!). I mean seriously, when you make sth that smells…& then by whatever flavor science that accidentally happens, TASTES like anything familiar? Ya done good…really good! Thanks!

  • Reply

    I made this stuffing for Christmas dinner and it was everything I hoped it could be! I added a couple stalks of celery and a little ground savoury and it tasted just like my mom’s. It’s a great classic stuffing recipe and soooooo easy. Thanks!!

  • Reply

    Thank you for the recipe. Looking forward to trying it. It’s mislabeled though. Stuffing not actually baked in a turkey is actually called “dressing ” 🙂

    • Reply

      I believe you are right about the definition but I see even chefs call it all stuffing nowadays. Maybe because it’s not recommended to cook it inside the turkey anymore, so there really isn’t any stuffing?

  • Cathrine says:
    on November 28, 2020
    Reply

    Is this freezable please?

  • Morgan Arb says:
    on November 26, 2020
    Reply

    So amazing!!! Great recipe, great personality! I’ve followed her on Instagram since I went vegan!!!

  • Reply

    Badly needed an amazing stuffing recipe now that I’ve gone plant-based. Thank you!!!

  • Alecia Haselton says:
    on November 26, 2020
    Reply

    It tastes really good but mine is so moist! Like too moist. Smushy. Did I chop onions too fine? chop mushrooms too small? Make my breadcrumbs too small? Should I have left crusts on? Thank you!

  • Reply

    Ok- I wasn’t sure about this recipe and wow! So moist and flavour full, but easy to prepare. 10/10

  • Cheryl says:
    on November 24, 2020
    Reply

    I love this classic stuffing. Easy way to add vegan dishes to my table

  • Reply

    My husband is a new vegan so I’m trying to make him as many vegan sides as possible for our quarantined Thanksgiving. He’s not a big fan of onions, so could I was thinking of doing one onion and one fennel bulb or a few stalks of celery. Wish me luck!

  • Reply

    Most of my family hate mushrooms . Can I just leave them out? And I was wondering if I could add apricots to this? Thank you.

  • Reply

    I made this stuffing for my family for thanksgiving (family of non vegans other than my husband and I) and everyone loved it!! Its so moist and the mushrooms make it extra delicious! I used “poultry” seasoning as I did not have marjoram and it tasted just like christmas! Who needs to eat meat when its really all about the seasoning anyways 😉

  • Adrienne Portia Stocks says:
    on August 17, 2020
    Reply

    I was a bit sceptical that this would be tasty as there are so few ingredients. I was pleasantly surprised though. I used fresh sage chopped up finely and I only had a fresh wholemeal loaf so I just blitzed it to make chunky crumbs. It was absolutely delicious. I did have to moisten it with some vegan stock. I am going to concoct a vegan recipe to use this next time I make it. Layer of vegan sausage meat, layer of cooked apple slices, layer of stuffing then a layer of mashed potato. Probs half an hour in the oven should do it. Thanks for this recipe 🙂

  • Christal says:
    on December 1, 2019
    Reply

    This was amazing! Easy and delicious. This will be my go to recipe for stuffing. Thank you!

  • Reply

    I’ve made this vegan dressing for 2 holiday seasons now and it’s always A HIT! Can’t wait to make it for Christmas this year!

  • Olivia Pase says:
    on October 6, 2018
    Reply

    Day old meaning left out of the package or in?

    • Clarissa says:
      on November 25, 2020
      Reply

      In the video you used sage & did not include marjoram but in the written recipe it doesn’t include sage & does include marjoram. Do I need sage for this recipe?

  • Samantha says:
    on December 22, 2017
    Reply

    Wow. I made this with vegan “chicken” stock and it was so delicious and so simple! Will definitely be making this again. Thank you!

  • Reply

    This stuffing tastes exactly like the Stove Top Turkey stuffing I used to eat before becoming a vegetarian. Brought it to Thanksgiving dinner and it was a huge hit. Everyone loved it!!! Thanks so much for such a great recipe. One side note – I doubled the amount of bread and broth and kept everything else the same. Came out PERFECT!!!

  • Vanessa O says:
    on November 24, 2017
    Reply

    Omg, I made this for thanksgiving and I had non-vegans ready to o destroy this!!! Great recipe 🙂

  • Reply

    Do you think it would be ok to sub Olive oil for vegan butter? I don’t like vegan butter lol. Thanks!

  • Hania says:
    on October 8, 2017
    Reply

    how many people does this serve?

  • Georgie says:
    on July 2, 2017
    Reply

    Made this tonight and it was a hit! So crispy, so flavorful and went well with our roast dinner. Thanks!

    • taylor says:
      on November 21, 2017
      Reply

      This is a veg site. Nobody wants to hear about your carcass dinner, Georgie.

      Anyway, this is a simple, great recipe. Loved it. Thanks!

      • Georgie says:
        on November 22, 2017
        Reply

        Everything in the roast was vegan, so fear not! Can’t function without my dad famous roast potatoes in a Sunday

  • Reply

    Yum!!!!! This was super tasty!

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