Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Stuffing
A classic holiday side dish made with vegetable broth and herbs.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
Preheat the oven to 350 F and butter a 9x13 inch baking dish.
- 2
Melt the vegan butter in a large skillet over medium heat and cook the onion and celery for 8 to 10 minutes, stirring often, until softened.
- 3
Add the garlic and cook for 1 minute until fragrant, then stir in the sage and thyme.
- 4
Place the dried bread cubes in a large bowl and pour the onion mixture over them, tossing to coat evenly.
- 5
Drizzle in the vegetable broth a little at a time, tossing between additions, until the bread is moistened but not soggy.
- 6
Fold in the parsley and season generously with salt and pepper.
- 7
Transfer to the prepared dish, cover with foil, and bake for 25 minutes.
- 8
Uncover and bake for another 15 minutes until the top is golden and crisp.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving880
Calories
31 g
Protein
162 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Stuffing is the herb-scented bread side at the center of North American holiday tables, traditionally bound with butter, chicken stock, and sometimes egg. A vegan version keeps the soul of the dish, dried bread soaking up a savory broth thick with celery, onion, sage, and thyme, while swapping in plant fat and vegetable stock. The bread still crisps on top and stays tender beneath, which is the texture contrast that defines a good stuffing.
Listahan note
This version is really about the bread and the broth ratio, soaking the cubes just enough to stay moist without going soggy. It treats the sage-and-thyme aromatics and a generous hand with the broth as what makes it taste like the holidays.
Technique cues
- Dry the bread cubes fully, either stale overnight or toasted in a low oven, so they drink up the broth instead of collapsing into mush.
- Sweat the onion and celery in plenty of vegan butter until soft and translucent; this is where the savory base of the whole dish is built.
- Add the broth gradually and toss until the cubes are evenly moistened but still hold their shape, since over-soaking is what turns stuffing to paste.
Kitchen flow
- Parallel prep
- Dry the bread and chop all the aromatics the night before so assembly on the busy cooking day is just sweat, toss, and bake.
- Make-ahead
- Assemble the whole dish a day ahead, refrigerate unbaked, and bake the day of, adding a few extra minutes from cold.
- Leftover move
- Press leftover stuffing into patties and pan-fry until crisp, or fold it into a grain bowl with gravy and roasted vegetables.
- Cleanup rhythm
- Use one skillet for the aromatics and one baking dish; toss the bread right in the dish to save a bowl.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
day-old bread
structure
Purpose: Sturdy dried bread holds its shape while soaking up broth, giving stuffing its signature tender-inside, crisp-top texture.
Handling: Cube it and let it stale overnight or dry it in a 250F oven until firm.
Adaptation: A crusty vegan sourdough or a gluten-free loaf both work; just match the drying step to the bread.
vegetable broth
moisture and flavor
Purpose: It carries the seasoning deep into the bread and sets the savory backbone the way stock does in the classic.
Handling: Warm it before pouring so it absorbs evenly across the cubes.
Adaptation: A no-chicken style broth gives the most traditional poultry-stuffing flavor.
celery
aromatic and crunch
Purpose: It adds the herbal, slightly bitter note and a bit of bite that keeps stuffing from feeling one-dimensional.
Handling: Dice it small and sweat it with the onion until tender.
Adaptation: Diced fennel offers a similar crunch with a gentle anise note if celery is an issue.
fresh sage
signature herb
Purpose: Sage is the defining aroma of holiday stuffing and ties the whole dish to the season.
Handling: Chop it finely and add it to the aromatics so its oils bloom in the fat.
Adaptation: Dried sage works at about a third of the amount, or use poultry seasoning for a rounded herb blend.
vegan butter
richness
Purpose: It softens the aromatics and coats the bread so the stuffing tastes rich rather than dry.
Handling: Melt it to sweat the vegetables, then dot a little more on top before baking.
Adaptation: Olive oil makes a lighter, butter-free version with a more Mediterranean edge.
Technique notes
- Bake covered first to steam the inside tender, then uncover for the last fifteen minutes to crisp and brown the top.
- Fold in toasted nuts, dried cranberries, or sauteed mushrooms in the last toss to add bursts of texture and flavor.
- If the stuffing looks dry going into the oven, drizzle a little more warm broth over the top, since the bread keeps drinking as it bakes.
Ingredient swaps
- Gluten-free direction
- Use a sturdy gluten-free bread, dry it well, and check the broth and any sausage are certified gluten-free.
- Nut-free option
- Skip any nut add-ins and lean on sauteed mushrooms or sunflower seeds for texture instead.
- Lower-sodium direction
- Use low-sodium broth and unsalted vegan butter, then season the aromatics lightly and taste before baking.
- Heartier direction
- Brown crumbled vegan sausage with the aromatics for a meatier, main-dish-worthy stuffing.
Serve alongside
- Vegan mushroom gravy
- Maple-glazed roasted carrots
- Cranberry-orange sauce
- Garlicky green beans with almonds
- Mulled apple cider
- Dry white wine
- Sparkling cranberry punch
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled stuffing in an airtight container for up to four days. Reheat in a covered dish in a 325F oven with a splash of broth to restore moisture, then uncover briefly to re-crisp the top. Baked stuffing freezes for up to two months; thaw in the fridge and reheat covered so it does not dry out.
Equipment
- Large skillet for the aromatics
- Big mixing bowl or the baking dish itself
- 9x13 baking dish
- Foil for the covered bake
Make this household-aware
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Plan it in Listahan
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