Easy Vegan Stovetop Stuffing
This quick and easy vegan stovetop stuffing is packed with veggies and full of flavor. Perfect for Thanksgiving, other holiday dinners, or just any old time you want delicious comfort food without the fuss.
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Stove top stuffing is essentially some veggies and broth cooked with some seasoning and some dried bread cubes mixed in. You can change up the veggies, add some vegan sausage, or even make it sweet with an apple or some raisins or craisins tossed in.
Whatever you put into your stuffing, always top it with vegan butter, vegan brown butter, vegan garlic butter, or gravy to make it even better.
🧾 Ingredients and substitutions
- Vegan Butter – to saute the veggies in. You can use my homemade vegan butter, vegan brown butter, or any other that you like. You can also swap this out for olive oil or more vegan broth if you want it oil free.
- Onion – for flavor. I usually use a sweet onion, but you can use any type. If you don’t like onion, you can use 2-3 cloves of garlic instead.
- Celery – for a little crunch in the stuffing.
- Carrot – (optional) for color. It gives the stuffing some color and texture.
- Mushrooms – you can use any type of mushroom, however, I like portabella mushrooms in this stuffing. It replicates the meatiness of traditional stuffing.
- Poultry Seasoning – for the authentic stuffing flavor. You can also add your own mix of dry or fresh herbs like sage, rosemary, or thyme.
- Vegan Broth – you can use any vegetable broth that you want. However, I think that the chicken-style vegan broth gives it the most authentic flavor.
- Bread – you can simply cut up any vegan bread that you would like to use into small cubes. I recommend a naturally drier bread, like French bread or a peasant loaf, but you can also use whole grain or vegan cornbread.
- Note: You can also use a bag of stuffing mix instead of bread. There are many brands that have vegan-friendly options including 365, Pepperidge Farm, Arrowhead Mills, and Mrs. Cubbison’s. You can see a complete list of vegan stuffing mixes here. If you use one of these mixes, you may want to omit the salt, if it already has salt added.
🥄 How to make vegan stovetop stuffing
Step 1 – Cut bread into cubes totaling 10 cups and spread it on a cookie sheet. Let it sit overnight to dry out or pop it in a 300° F oven for about 20 minutes until the bread is dry and crispy. (You want it to just dry out, not brown!)
Step 2 – In a large saucepan, saute a finely diced onion in 1/4 cup of butter (or olive oil) over low heat until the onion becomes translucent. (This will take about 5-7 minutes.)
Step 3 – Add the chopped celery, carrot, and mushroom to the onions and sprinkle with poultry seasoning and salt. Stir well and saute the veggies for about 5 more minutes until they are soft.
Step 4 – Pour 2 cups of broth into the pot and bring to a boil.
Step 5 – Turn off the heat and add the dry bread to the pot and give it a quick stir.
Step 6 – Cover with a lid and let it sit for 10 minutes before fluffing. Salt and pepper to taste.
If you want traditional baked stuffing, use this classic vegan stuffing recipe.
🍎 Flavor Variations
Vegan Sausage Stuffing – saute 1 cup of chopped vegan sausage with the vegetables. You can use my homemade vegan seitan sausages, TVP sausage crumbles, or any store-bought sausage that you like.
Vegan Apple Stuffing – peel and dice 1 cup of apples into small pieces and add it to the veggies and saute. This will provide sweetness and moisture to your stuffing.
Vegan Cranberry Stuffing – add 1/3 cup of craisins (or raisins) along with the broth. You will want to add an extra 2 tablespoons of broth since they will soak up some of the liquid.
🥘 Serving Suggestions
Serve this stuffing with vegan turkey, vegan gravy, mashed potatoes, cranberry sauce, vegan green bean casserole, and vegan cornbread for a classic vegan holiday feast!
You can also use this recipe to make vegan stuffing balls to serve as an appetizer, or to simply use up the leftover stuffing the day after the holidays! You can also use this stuffing inside a holiday roast or a tofu wellington or tofu turkey. Make sure to finish off your feast with a delicious dessert like this Pumpkin Cheesecake or Vegan Apple Crisp.
👩🏻🍳 Pro Tips
- Be sure to cook the veggies as tender as you want them before adding the broth and stuffing since they won’t cook much after that.
- Don’t simmer the broth, the liquid will evaporate and you won’t have the correct broth-to-breadcrumb ratio anymore.
🍞 Can I make stuffing gluten-free?
Yes, to make this stuffing gluten-free, simply use your favorite gluten-free bread. All of the other ingredients in this recipe are naturally gluten-free. If you want a healthier alternative, you can also make my cauliflower stuffing which is completely grain-free.
🥡 How to store or freeze vegan stuffing
Vegan stuffing will stay good for up to 5 days in the fridge or up to 3 months in the freezer in a sealed container.
To reheat the stuffing – cover it with foil (so it won’t dry out) and place it in the oven at 350° F (176° C) for about 25-30 minutes. You can also reheat a single serving in the microwave for about 2 minutes.
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📋 Vegan stovetop stuffing recipe
Vegan Stovetop Stuffing
Ingredients
Prepare the bread (or use stuffing mix)
- 10 cups bread, cut into cubes (or 8 cups of stuffing mix)
Make the stuffing
- 1/4 cup vegan butter, or olive oil
- 1 cup onion, diced
- 1 cup celery
- 1 cup mushrooms, diced (any variety that you like)
- 1/2 cup carrots, diced
- 1/4 teaspoon salt
- 1 tablespoon poultry seasoning
- 2 cups Not Chick'n Broth, or any vegan broth of choice
Instructions
- Cut bread into cubes totaling 10 cups and spread it on a cookie sheet. Let it sit overnight to dry out or pop it in a 300° F oven for about 20 minutes until the bread is dry and crispy. (You want it to just dry out, not brown!)
- In a large saucepan, saute a finely diced onion in 1/4 cup of butter (or olive oil) over low heat until the onion becomes translucent. (This will take about 5-7 minutes.)
- Add the chopped celery, carrot, and mushroom to the onions and sprinkle with poultry seasoning and salt. Stir well and saute the veggies for about 5 more minutes until they are soft.
- Add 2 cups of broth to the pot and bring to a boil.
- Turn off the heat and add the dry bread to the pot and give it a quick stir.
- Cover with a lid and let it sit for 10 minutes before fluffing.
Notes
- Be sure to cook the veggies as tender as you want them before adding the broth and stuffing since they won’t cook much after that.
- Don’t simmer the broth, the liquid will evaporate and you won’t have the correct broth to breadcrumb ratio anymore.
Did you make this recipe?Please leave a star rating and review below!
Loved this stuffing! So easy and so good!
This was delicious and so easy! I love the veggies in it too! This is my go-to stuffing recipe now.
I’m so happy that you like the recipe, Mary.