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!
- 2 onions, finely chopped, and cooked until translucent
- 1 cup mushrooms
- 4 cups bread crumbs, I like to use torn day-old baguette
- ¼ cup vegan butter, melted
- ½ cup vegetable broth
- 1 tsp thyme
- 1 tsp basil
- 1 tsp rosemary
- 1 tsp marjoram
- Pinch of salt
- Dash of fresh black pepper
- Preheat oven to 350F.
- Heat some olive oil in a pan and cook the onions until translucent, about 5 minutes.
- Add mushrooms to the pan, and cook until browned, about 10 minutes.
- Transfer to a bowl with the torn bread or bread crumbs.
- Add remaining ingredients and mix well, until combined.
- 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.
- Serve with mushroom gravy, a holiday roast and mashed potatoes!
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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 🙂
This was amazing! Easy and delicious. This will be my go to recipe for stuffing. Thank you!
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!
Day old meaning left out of the package or in?
Wow. I made this with vegan “chicken” stock and it was so delicious and so simple! Will definitely be making this again. Thank you!
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!!!
Omg, I made this for thanksgiving and I had non-vegans ready to o destroy this!!! Great recipe 🙂
Do you think it would be ok to sub Olive oil for vegan butter? I don’t like vegan butter lol. Thanks!
try it out! I don’t see why it wouldn’t work. I would use about half the amount though. Let me know how it goes!
I am a bit late to this post but Is there any way I could do this oil free?
You could use vegetable broth instead. That will help to keep it from drying out.
I always use veg oil when I make this and it works great!
how many people does this serve?
roughly 4 as a side 🙂
Made this tonight and it was a hit! So crispy, so flavorful and went well with our roast dinner. Thanks!
This is a veg site. Nobody wants to hear about your carcass dinner, Georgie.
Anyway, this is a simple, great recipe. Loved it. Thanks!
Everything in the roast was vegan, so fear not! Can’t function without my dad famous roast potatoes in a Sunday
Yum!!!!! This was super tasty!