This Vegan Stuffing recipe is simple to make and the reliable vegan Thanksgiving dinner holiday side dish! It’s extra crispy on the outside while being soft on the inside (but not mushy at all!). Can’t wait for you to try this one.

casserole dish filled with a simple vegan stuffing recipe topped with fresh herbs

Familiar stuffing recipe made vegan!

A few years ago I posted a FULL roundup of over 20 memorable Vegan Thanksgiving side dishes. When I was originally compiling the list, the main thing I realized was missing was an STRAIGHTFORWARD Vegetarian Stuffing recipe.

SO, I worked for a while to dependable this method so that it was moist and satisfying despite being egg and sausage free + completely vegan! It’s packed with all of the savory flavors you want at the holidays.

Here’s why you’ll adore this method:

Old-school holiday flavor: All the fireside, herby vibes of old-style stuffing without any dairy or eggs.
Customizable: Use your regular bread, mix up the herbs, or toss in extras like mushrooms or cranberries.
Make-ahead friendly: Tastes even better the next day!
Crowd-pleaser: Even non-vegans won’t miss the long-used version.

Simple ingredients need

Sourdough bread: The tangy flavor adds great depth—day-old or slightly stale bread works go-to. Other white bread will work if you don’t have sourdough.
Onion & celery: Old-school stuffing base for savory flavor and texture! I like yellow onion but red onion would also work well.
Parsley & sage: Fresh herbs make all the difference. You can swap sage for rosemary or thyme if you prefer but there’s something about sage that screams the holidays to me! You could also you dried herbs.
Vegan butter: Gives that buttery, nostalgic flavor without the dairy.
Garlic: Adds a subtle aromatic kick. As little or as much as you desire.
Lemon juice: Brightens the flavors and balances the richness.
Vegetable broth: veggie broth helps moistens the bread and brings everything together—use low-sodium if your bread is salted.

How to cook this Vegan Stuffing

This vegan Thanksgiving stuffing is especially unfussy to make so let’s go over the simple steps. I did my go-to to keep it like the original recipe while also being fully plant based!

As a reminder, the FULL written recipe is down in the recipe card!

sourdough bread on a sheet pan to make vegan stuffing

Toast the bread. You’ll start by toasting the bread on a sheet pan until golden brown and crisp

onion, celery and butter in a pan to make vegan stuffing

Saute the veggies. In a large skillet over medium heat, sauté onions, celery, herbs, and garlic in olive oil until fragrant. Mix in butter.

sauteed onion and celery in a large bowl with toasteed bread to make vegan stuffing

Mix. Toss the stuffing mixture together in a large bowl with broth and lemon juice and mix until well combined.

vegan stuffing in a pan before it's baked

Assemble and bake. Add the mixture to a baking dish and bake until the top is golden and the center is soft and fireside.

Expert Tips

Use day-old bread: Slightly stale bread absorbs the broth without turning mushy.
Taste your broth: Adjust salt levels before pouring it over the bread.
For extra texture: Toast the bread cubes an extra 5–10 minutes for crunchier edges.
Make it ahead: Assemble the stuffing, cover, and refrigerate overnight. Bake only before serving.
Optional upgrades: Add sautéed mushrooms, chopped apples, or toasted pecans for more flavor.