Vegan Stuffing Recipe + Video (2024)

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This delicious vegan stuffing recipe brimming with the most wonderful holiday flavors from vegetables, sage and rosemary is the only recipe you need. It’s eggless, no butter needed, easy to make and best served alongside this vegan roast, mashed potatoes and creamed spinach.

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Vegan Stuffing

Made with tons of flavorful leeks, hearty crusty bread, Italian Beyond sausage, cranberries, rosemary and sage, you really shouldn’t wait until Thanksgiving or Christmas to make this divine bread casserole.

Classic, savory, hearty, perfectly crispy on the outside but moist and fluffy on the inside, this is pure comfort food on every level. A family favorite served alongside ourbest mac and cheese, vegan turkey orvegan chicken.

Ingredient Notes

  • The Bread – a crusty whole grain bread is ideal, just make sure to cut it into cubes and dry it out well. You can leave it to air dry at room temperature overnight or pop it in the oven for 12 to 15 @375″F.
  • Beyond sausage – I love these plant based spicy Italian sausages, they are perfect in this vegetarian stuffing recipe but feel free to use your favorite brand here if desired.
  • Leeks – I prefer making my stuffing without onion but using tons of leeks instead. The flavor is absolutely incredible. Remember to slice and rinse them well in a couple of changes of cold water to remove all the sand and grit that likes to hide in between the leaves.
  • Veggie broth – Don’t add it all at once, it’s best to incorporate it a little bit at a time to make sure the stuffing is moist but not wet. If your bread cubes are properly dried they will require all the broth the recipe calls for, otherwise you might need to use a little less.
  • Aromatics – Sage, Rosemary + Celery are the holy trinity of holiday aromas, go wild here and add as much as your heart desires.

Recipe Tips + FAQ

  • What can I substitute for eggs in stuffing?Although it is absolutely not necessary in this recipe, you could use store bought plant based eggs like “Just Egg or Follow Your Heart” or make your own flax egg: 1 Tbsp ground flax + 3 Tbsp water.
  • What is the best bread to use? Any crusty loaf like sourdough, spent grain, a hearty whole grain loaf, homemade vegan bread or even gluten free bread will work well in this recipe.
  • Make ahead – you can certainly prepare this the night before, refrigerate covered and bring to room temperature before baking on Thanksgiving day.
  • Cover – make sure to cover the casserole with aluminum foil for the first 30 minutes of baking then bake uncovered for another 20 to 25 minutes. This will ensure the bread cubes stay fluffy and moist on the inside but with perfect crispy edges.

how to make the vegan stuffing recipe

Vegan Stuffing Recipe + Video (7)

5 from 6 votes

Vegan Stuffing

This delicious vegan stuffing recipe brimming with the most wonderful holiday flavors from vegetables, sage and rosemary is the only stuffing recipe you need. It's eggless, no butter needed, easy to make and best served alongside this vegan roast, mashed potatoes and creamed spinach.

Print Recipe

Prep Time:30 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr 15 minutes mins

Ingredients

  • 1 loaf crusty bread aproximately 16 cups
  • 4 links Italian sausage Beyond Meat, thawed out
  • 1 leek (sliced and rinsed well)
  • 3 celery stalks chopped
  • 6 cloves garlic minced
  • 2 tsp fennel seeds
  • 1-2 sprigs rosemary chopped
  • 2 sprigs sage chopped
  • 3 cups veggie broth
  • 1/2 bunch Italian parsley chopped
  • 1/3 cup dried cranberries optional
  • S & P to taste
  • olive oil as needed

Instructions

Prep the Bread

  • Slice the bread loaf into 3/4 inch slices then cut or tear them into 3/4 inch cubes. Spread out on a large baking sheet and allow to air dry overnight. Alternatively toast in a 375”F oven for 15 minutes or so until the bread starts to show a little color around the edges.

    1 loaf crusty bread

Cook the veggies

  • Preheat a large heavy bottom skillet over medium flame with a lug of olive oil. Add the cleaned leeks with a good pinch of salt and saute until they begin to get some color and caramelize. Add in the celery and a little splash of veggie stock if needed and give everything a good stir. Cook until the celery begins to soften.

    1 leek, 3 celery stalks

  • Push the leeks to the side to make a little space in the center. Drizzle a little olive oil and add the garlic, sage and rosemary. Cook until fragrant, stir to combine and remove from heat. (This step can be done the night before and refrigerated)

    6 cloves garlic, 1-2 sprigs rosemary, 2 sprigs sage

Prepare the Sausage

  • Preheat large cast iron pan over medium heat with a drizzle of olive oil. Cut the Beyond Italian sausage into 1 inch pieces and add them to the hot pan. Use a flat end wooden spoon to break it up into chunks as it browns.

    4 links Italian sausage

  • Sprinkle with a pinch of red pepper flakes for extra heat + add the fennel seeds. Toss everything to toast well in all the sausage dripping. Use a slotted spoon and transfer everything to a bowl.

    2 tsp fennel seeds

  • Add the vegetable broth to the pan with the sausage dipping and deglaze all the brown bits from the bottom. Use a silicone spatula to scrape everything from the bottom.

    3 cups veggie broth

Mix & Bake

  • In your largest mixing bowl add the dried or toasted bread cubes, cooked leeks and celery mixture, the browned Italian sausage, chopped parsley and cranberries. Give everything a good toss.

    1 loaf crusty bread, 4 links Italian sausage, 1 leek, 3 celery stalks, 1/3 cup dried cranberries, 1/2 bunch Italian parsley

  • Pour 1/3 of the veggie broth over the bread mixture and toss again. Add another 1/3 of the broth and combine well before adding the rest of the broth and mixing again.

    3 cups veggie broth

  • Oil a 9x13 inch roasting dish making sure to get the sides as well.

    olive oil as needed

  • Transfer the stuffing mixture to the pan and finish with a good drizzle of olive oil.

  • Cover the dish with aluminum foil and bake in the preheated 375”F oven for 30 minutes. Remove cover and bake another 25 minutes or so until the top is nicely golden.

Video

Nutrition

Calories: 391kcal | Carbohydrates: 40g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 704mg | Potassium: 259mg | Fiber: 3g | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

Course: Side Dish

Cuisine: American

Keyword: Christmas, Thanksgiving, vegan stuffing

Servings: 8 people

Calories: 391kcal

Author: Florentina

Thanksgiving recipes…

Vegan Stuffing Recipe + Video (2024)

FAQs

Which Pepperidge Farm stuffing is vegan? ›

Pepperidge Farm

Vegans can enjoy the Herb Seasoned Classic and Corn Bread Classic stuffing mixes. But, don't forget about the Herb Seasoned Cubed, Sage & Onion Cubed, and Country Style Cubed varieties. Simply prepare with vegan butter and veggie broth.

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

How do you make stuffing not mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Are any Pepperidge Farm products vegan? ›

Pepperidge farm is a considered vegan product. The vegan puff pastry sheets of Pepperidge Farm contains the following ingredients; Enriched wheat flour, malted barley flour, hydrogenated cottonseed, high fructose corn syrup, salt, folic acid, mono and diglycerides (1), soy lecithin, and annatto extracts to add color.

Is Kraft Stove Top stuffing vegan? ›

No. This product is not vegan as it lists 2 ingredients that derive from animals and 4 ingredients that could derive from animals depending on the source.

Is stuffing better with or without eggs? ›

You'll never make stuffing with dried herbs again! Vegetable broth – To moisten the bread. Eggs – They add richness and moisture, helping to create the stuffing's irresistible gooey center.

What kind of bread makes the best stuffing? ›

Sourdough, Italian, and white bread are standard choices for stuffing; however, journeying beyond your comfort zone can produce excellent results.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

Should stuffing be covered when baking? ›

Cover the baking dish tightly with aluminum foil. Bake at 400°F for 30 minutes. Uncover and bake until crispy. Uncover the stuffing and continue baking until the top is crispy and golden-brown, 15 to 20 minutes more.

Is it better to make stuffing the day before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

Why can't you refrigerate uncooked stuffing? ›

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

How do you fix tasteless stuffing? ›

Fruit, especially dried fruit like raisins, cranberries, figs and apricots can seriously improve a dreary box of stuffing. That bit of sweetness plays beautifully with other flavors on the table. I've found that fresh fruits like apples and pears are stellar as well.

How do you know if your stuffing is moist enough? ›

We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more. Once the bread is moist but not sitting in a pool of stock, it's ready.

Is Pepperidge Farm stuffing dairy free? ›

Is it Dairy Free? Yes! The manufacturer claims that this product is dairy free.

Is pepperidge farm stuffing mix vegetarian? ›

Made from specially baked stuffing bread, and then dusted with just the right touch of herbs and spices. It is the ideal complement to your entrées.

Are Pepperidge Farm turnovers vegan? ›

5 Frozen Turnover Pastries by Pepperidge Farm

These buttery, flaky vegan turnovers are stuffed with succulent peaches and smooth cherry fillings for an easy, hot-out-the-oven dessert any time you please.

Is Pepperidge Farm Rye vegan? ›

Nearly all of these are made with no milk products whatsoever; It's against Jewish dietary law to mix milk with meat, and those manufacturer's don't want you to buy bread that you can't put pastrami on! If you like rye bread, you're in luck. Pepperidge Farms bread is not vegan, including their burger and hot dog buns.

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