This baked vegan stuffing has all of the flavors of the classic Thanksgiving side dish, but no meat or dairy!  With a base of sauteed mushrooms and veggies, your stuffing will be colorful, healthy, and full of flavor. Your holiday guests will never notice that this stuffing is vegan, they’ll just love the taste!

A square glass baking dish filled with vegan stuffing with a large spoon in it.

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Made with sauteed onions, celery, carrots, and mushrooms and then tossed with cubes of dried bread and veggies broth, this dish is packed with flavor.  Make the quick and easy stovetop version or bake it for a fancier side.  Either way, you can’t go wrong with this classic-tasting stuffing!

🧾 Ingredients and substitutions

  • Bread – you can simply cut up 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.
  • 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.
  • Vegan Butter – to saute the veggies and add moisture to the stuffing.  You can use my vegan brown butter, light olive oil, or any other neutral-flavored oil that you want.
  • Poultry Seasoning – for the authentic stuffing flavor.
  • Broth – you can use any vegan broth that you want.  However, I think that the chicken-style vegan broth gives it the most authentic flavor.
A close up of baked vegan stuffing with a scoop taken out of it.

🥄 How to make baked vegan 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 (148° C) 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.

A collage of 4 pictures showing drying out bread cubes, sautéing veggies, adding the bread crumbs and the broth.

Step 4 – Toss in the 10 cups of cubed dry bread and stir well to coat the bread cubes in the veggies and seasoning.

Step 5 – Pour the mixture into an oiled 8 x 8-inch baking dish and drizzle with 2 cups of vegan broth, coating the bread. (At this point you can place the stuffing covered in the fridge for up to 2 days before baking.

Step 6 – Bake the stuffing uncovered at 375° (190° C) for 35 minutes until crispy and slightly brown on the top. (For stuffing with a crispier top, drizzle 2 tablespoons of olive oil over the top of the stuffing before baking.)

🍲 What to serve with vegan stuffing

Serve your baked stuffing with vegan butter, vegan turkey gravy, or vegan brown gravy. Serve it along with your favorite vegan main dish and vegan mashed potatoes, vegan green bean casserole, cornbread casserole, and cranberry sauce for a holiday meal.

The vegan stuffing in a glass baking dish before baking in the oven.

Note:  You can also chop up little pieces of vegan turkey, vegan ham, vegan sausage, or additional mushrooms to add a more meaty flavor and texture to your stuffing.  You can just add these when you saute the veggies.

Use my vegan stovetop stuffing instead for a quicker alternative. It’s also perfect to use inside of a vegan turkey to make a holiday roast!

🍞 Gluten-free instructions

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 that is completely grain-free.

Vegan stuffing with onions, celery, carrots, and mushrooms after baking.

🌟 How to make it ahead

If you want to prep your Thanksgiving feast ahead of time follow steps 1-5 in the instructions, then cover and refrigerate the stuffing in a covered baking dish for up to 2 days.  When you are ready to bake, preheat your oven to 375° F (190° C) and bake for about 40 minutes.  (It will need about 5 extra minutes in the oven since it will be cold.)

🥡 Storing and reheating

Vegan stuffing will stay good for 3-5 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.

Use leftover stuffing to make vegan stuffing balls.

Vegan stuffing on a plate with vegan turkey, mashed potatoes, and gravy.

✨ More holiday favorites

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan stuffing recipe

Baked vegan stuffing in a casserole dish with a large spoon taking some out.
5 from 5 rating

Vegan Stuffing

Yield: 10
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Author: Monica Davis
A classic-tasting stuffing made vegan that you can bake in the oven.
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Ingredients

  • 10 cups bread, cut into cubes (or 8 cups of stuffing mix)
  • 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
  • 2 tablespoon olive oil, (top drizzle on top before baking – optional)

Instructions
 

Dry the bread

  • 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 (148° C) oven for about 20 minutes until the bread is dry and crispy. (You want it to just dry out, not brown!)

Make the stuffing

  • 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 5-7 minutes.
  • Add the chopped celery, carrot, and mushroom to the onions and sprinkle with 1 tablespoon of poultry seasoning and 1/4 tsp of salt.  Stir well and saute the veggies for about 5 more minutes until they are soft.
  • Toss in the 10 cups of cubed dry bread and stir well to coat the bread cubes in the veggies and seasoning.
  • Pour the mixture into an oiled 8 x 8-inch baking dish and drizzle with 2 cups of vegan broth, coating the bread, and give it all a little stir. (At this point you can place the stuffing covered in the fridge for up to 2 days before baking.

Bake the stuffing

  • Bake the stuffing uncovered at 375° F (190° C) for 35 minutes until crispy and slightly brown on the top. (For stuffing with a crispier top, drizzle 2 tablespoons of olive oil over the top of the stuffing before baking.)

Notes

How to make the stuffing ahead of time
If you want to prep your Thanksgiving feast ahead of time follow steps 1-5 in the instructions, then cover and refrigerate the stuffing in a covered baking dish for up to 2 days.  When you are ready to bake, preheat your oven to 375° F (148° C) and bake for about 40 minutes.  (It will need about 5 extra minutes in the oven since it will be cold.)
Serving: 1cup, Calories: 357kcal, Carbohydrates: 40g, Protein: 9g, Fat: 18g, Saturated Fat: 1g, Sodium: 8443mg, Potassium: 195mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1341IU, Vitamin C: 2mg, Calcium: 90mg, Iron: 2mg
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