Celebrating holiday traditions just became a lot easier and more delicious with this simple vegan stuffing recipe! 🍁
What do vegans eat on Thanksgiving?
It seems the number one question I hear most often during the holidays is “What do vegans eat on Thanksgiving?”. It’s a good question, but I think a better question is “What don’t vegans eat for Thanksgiving?”, in which case the answer is easy. We just don’t eat anything from an animal. The fact that vegans wouldn’t eat a turkey is obvious. But we can and do enjoy almost all the other traditional dishes served on a Thanksgiving table, including stuffing.
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Enjoy the foods you love!
There’s really no reason not to enjoy your family’s traditional recipes. It’s quite easy to substitute animal-based ingredients with entirely plant-based. Yes, you can still make your Grandma’s pumpkin pie recipe or Mom’s marshmallow candied yams – just with a vegan twist. I’ve re-created many of our family ‘heirloom’ recipes over the years, and this one is still a favorite with my gang.
How to make vegan stuffing
This simple vegan holiday stuffing is a crowd pleaser! Everyone at your table will be going back for seconds, which is why I make enough for at least twelve servings. Depending on your number of guests, you can increase or decrease the amount of ingredients, as needed. I recommend buying basic white bread – not sourdough or artisan, as the texture might make your stuffing too chewy or tough. You can add anything else you want, like sliced almonds, chestnuts, mushrooms, whatever. I like to keep it simple.
Happy holidays and everyday!
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Simple Vegan Holiday Stuffing
- Large stove top pot (5 qt or more)
- Kitchen knife and bread knife
- Large spoon for stirring
- Oven-safe baking dish
- 2-3 baking sheets
- Large mixing bowl
- 2 loaves white bread plain – cubed
- 2 Tbsp vegan butter
- 1 large yellow onion diced
- 1 bunch celery diced
- 1 Tbsp dried sage
- 1-1/2 tsp dried sweet basil
- 1 qt vegetable broth (32 oz)
- 1-1/2 Tbsp vegan bouillon
- 1/2 tsp sea salt
- 1/4 tsp black pepper freshly ground
- Cut bread into cubes. Next, you will need to let your cubed bread dry out. I prefer the quick-dry method (below), but you can also let your bread air dry for several hours.
- Quick-dry method: Arrange bread cubes on baking sheets and place in oven at low heat <200º for approximately 30-45 minutes or until bread is dried out. Check the dryness occasionally and turn the cubes over if needed.
- Place dried bread cubes in a large mixing bowl.
- Melt butter in a large stove top pot over medium-high heat.
- Add onions, stirring frequently until they become soft.
- Add sage and basil.
- Add celery, stir occasionally until tender.
- Pour in vegetable broth and bouillon. Stir to combine.
- Add salt and pepper. Stir. Remove from stove.
- Pour a small amount of hot broth and veggies into the bread.
- Using a large long handled spoon, quickly being mixing in the broth. Repeat, adding small amounts of broth to bread, stirring until all is thoroughly combined. Bread should be moistened throughout, but not soggy.
- Refrigerate in an airtight container until 30 minutes before serving.
- Preheat oven at 350º. Place dressing in oven-proof dish and cover with foil. Bake for 25-30 minutes or until dressing is completely heated.