Vegan Stuffing
This is a tasty vegan stuffing recipe made with 10 ingredients. It’s easily customizable and substitutions and possible extras are included in this post. Simple recipe, with easy instructions.
This meatless stuffing is also perfect for those who are looking to reduce their meat intake or anyone who likes to try new flavor combos.
You can make this vegan stuffing for Thanksgiving, Christmas, or anytime you feel like it!
Optional extras
There are so many delicious options so feel free to customize this vegan stuffing to your liking! Here are a few ideas for you:
Fresh pomegranate seeds – if you can, try it with them. They do elevate this meat-free stuffing to a whole new level.
Apple – a tasty addition, but if you don’t have it on hand, feel free to omit it.
Dried cranberries – why not use these instead of apple?
Nuts – if you like, you could also use nuts of your choice. I would roughly chop them first.
Dried figs – chop them small so they are not overpowering when you bite into them.
Possible substitutions:
Onion – try using leeks instead. They are similar to onions, just milder, so work great in this vegan stuffing.
Rosemary – this fragrant herb can be omitted, just increase the amount of thyme. You could also chop some fresh flat-leaf parsley and add it to the stuffing mixture.
Olive oil – extra virgin is the best, but if you don’t have it on hand, use the one that is for cooking. You could use vegan butter as well, but I would say, extra virgin olive oil is still better for you. It is cold-pressed, meaning it contains good stuff.
Julia’s tips
- Please note that cooking time will vary. It will depend on how soggy/crispy you like your stuffing as well as the size of the oven-proof dish you use and of course your oven.
- I like my stuffing crispier rather than soggy, so I like to give it a stir half-way through cooking. That way the bottom pieces of bread will have a chance to brown nicely.
- If you are looking for “juicy” vegan stuffing, simply pour more vegetable broth over, but it should not be needed.
- Also keep in mind that if you use a smaller dish, the bottom might turn out soggier than you might like, while the top might get brown pretty quickly. So, if you don’t want your vegan stuffing soggy, use a larger oven dish – 9×13 inches (22×33 centimeters) would be perfect.
- It does not matter what kind of bread you use – just make sure to air-dry it or use the oven at a very low temperature.
- I like to spread diced French baguette on a baking tray and put it in the oven after I do some baking. The residual heat is perfect for drying bread.
More vegan Thanksgiving recipes you might like:
- Slow Cooker Sweet Potato Casserole
- Minestrone Soup
- Creamy Broccoli Soup
- Vegan Brownies
- Roasted Vegetables
- Bolognese Sauce
Vegan Stuffing
Ingredients
- 2 tablespoons olive oil
- 1 small onion , minced (1/2 cup)
- 2.5 cups button mushrooms , quartered (250 grams), see note 1
- 2 celery stalks , diced (1 cup)
- 1 teaspoon dried rosemary , finely chopped
- 2 teaspoons dried thyme
- 8 cups diced bread , dried overnight, see note 2
- 2 cups vegetable broth
- 1 green apple , diced (optional)
- 1 cup pomegranate seeds , see note 3
Instructions
- Preheat oven to 350° Fahrenheit (175° Celsius).
- Meanwhile: In a large skillet/frying pan, heat oil. Add minced onion, quartered mushrooms, diced celery and sauté for 10 minutes, stirring occasionally.
- Add rosemary, thyme and mix well.
- Transfer the mixture to a large mixing bowl, add dried bread, apple and pour over 1 cup of broth. Mix everything well.
- Transfer into a baking dish (9×13 is the best size) and pour more broth (if needed). You can save some and pour in during cooking, only if you feel that the stuffing is too dry to your liking.
- Cook in a preheated oven for 40 minutes (stirring once, twice during cooking) or until to your liking (see note 4).
Notes
- You can use white or brown or portobello mushrooms.
- I used French baguette, but you can use other types of bread. Dice it and leave it dry out on your kitchen counter overnight or dry it in the oven. I dry mine with the residual heat after I do some baking in the oven.
- Pomegranate seeds are optional but they do complement the rest of the ingredients well, so if you can, give it a go. You can also use ½ cup only or less.
- Cooking time may vary. This will depend on the size of your dish, on your oven as well as on your liking. If you prefer crispier stuffing, mix it once or twice during cooking and keep an eye on it when making it for the first time.
- More extras and substitution ideas can be found in the post above this recipe card.
With so many dishes going at the same time for the holidays, I love that this is so easy to put together. Thanks for the tip about stirring it halfway through. I like mine a little crispier too.
This looks so delicious and yummy! I can’t wait to give this a try!
I made this for a gathering and it was a hit, everyone loved it! Will definitely make it again!
This is awesome! Love this vegan version of our favorite Thanksgiving side!
I love the apples in this!! What a delicious vegan stuffing!