Vegan Stuffing Recipe (2024)

By Gena Hamshaw

Vegan Stuffing Recipe (1)

Total Time
About 1 hour, plus drying
Rating
4(603)
Notes
Read community notes

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it’s in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn’t dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone — vegans and otherwise — coming back for seconds.

Learn: How to Cook a Turkey

Learn: How to Make Stuffing

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.

    Subscribe

  • Print Options

    Include recipe photo

Advertisement

Ingredients

Yield:6 to 8 servings

  • 1(1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
  • ½cup pecans (2 ounces)
  • 4tablespoons vegan butter, plus more for greasing the dish
  • 1large onion, chopped (about 1½ cups)
  • 3 to 4celery stalks, chopped (about 2 cups)
  • 3tablespoons finely chopped fresh sage leaves
  • 2tablespoons fresh thyme leaves
  • ¼cup chopped parsley
  • 3cups low-sodium vegetable broth
  • Kosher salt and black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

310 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 8 grams protein; 536 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Vegan Stuffing Recipe (2)

Preparation

  1. The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.

  2. Step

    2

    Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.

  3. Step

    3

    Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.

  4. Step

    4

    Add the bread to the skillet and 2½ cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)

  5. Step

    5

    Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining ½ cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.

Ratings

4

out of 5

603

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Catherine

Sautéed chopped mushrooms contribute to moisture and texture. I like to use brown / crimini.

Karen N

Chopped apples, preferably something a bit tart, adds a nice touch.

Barbara

Quite similar to the vegan dressing I made a few times - I used oil instead of butter and added chopped apple. I wouldn't use pricey pecans in this; they'll get lost. Use walnuts instead.

becky w

Delicious! Used a farm style hard crust loaf and axed the pecans due to food allergies. I made it the day before and heated it in a 350 oven covered for around an hour for the day of.

c

haven't made it yet, but wanted to address "how to achieve that signature texture without the eggs".So simple! Use flaxseed meal. Works every time.1 tbsp flaxseed, 3 tbsps water. Let sit about 5 minutes. Voila! Add in place of eggs.

Nimble

I added about a cup of chopped cremini mushrooms and reduced the total broth by 3/4 cup (1/4 while mixing and skipped the final drizzle) to offset the extra moisture. The pecans were delicious as written and added great flavor. Don’t leave them out. This will be our staple stuffing in the years to come.

s

Sautéed mushrooms along with mushroom broth add a nice flavor. Limit broth use to 2 - 2.5 cups to prevent it from being too moist.

Sanjib

Did not really care too much for the taste. I had to cook for 1.5 hrs before the stuffing set. Likely cold have added less broth before putting the stuffing in the oven. Stuffing held up well so the eggs were not mixed. Stuffing tasted odd. Like other people have mentioned, the stuffing needs some tartness and maybe sweetness. Dried cranberries msg help. I had some lemon so the dish was palatable.

Leela

amazingly delicious—better than the traditional by far. Thank you!

Nonnie

try 1/2 whole wheat bread next time for my "fiber"philes

Teragram

Delicious- made for Thanksgiving 2021. But- I would omit or reduce the pecans next time. I love pecans, but the recipe as written is just too much.

Salvatore

I make a very similar style of stuffing, but never thought about adding pecans. Thanks for the idea! Oh, sautéed mushrooms are a great addition if you're into that.

LH

For the mushrooms - do you sautee them with the onions & celery or separately?

c

haven't made it yet, but wanted to address "how to achieve that signature texture without the eggs".So simple! Use flaxseed meal. Works every time.1 tbsp flaxseed, 3 tbsps water. Let sit about 5 minutes. Voila! Add in place of eggs.

Nimble

I added about a cup of chopped cremini mushrooms and reduced the total broth by 3/4 cup (1/4 while mixing and skipped the final drizzle) to offset the extra moisture. The pecans were delicious as written and added great flavor. Don’t leave them out. This will be our staple stuffing in the years to come.

Cassandra

Made as written except, I only subbed out the vegan margarine for olive oil and walnuts for pecans since I had those on hand. I accidentally forgot about the walnuts in the oven and burned half of them, but if you're wondering if you can skip the nuts... you can.

Danielle

I thought this was great. I used a vegetable stock I refortified with mirepoix, bay, napa cabbage stalks, tamari, and konbu. I also added roasted, shelled chestnuts which was a joy.

Sonia

When you bake it at the end what temperature is it supposed to bake at?

Kate

I assume it’s all at 350

Eliza

Used 1 t dried sage, a bit more than half a tsp of ground thyme. Since using dried herbs used more parsley. Also used better than bouillon's roasted garlic broth, sprinkled a bit of chopped apple on top. SO good.

s

Sautéed mushrooms along with mushroom broth add a nice flavor. Limit broth use to 2 - 2.5 cups to prevent it from being too moist.

sharon

I always add cranberries, not the sweetened dried ones. Adds a great tart flavor to the dressing. I also add chestnuts but that won’t work if you want nut free.

Kim

Also curious as to whether or not this can be made in advance?

Ko

I like to add apples, fennel and vegan sausage too.

Private notes are only visible to you.

Vegan Stuffing Recipe (2024)

FAQs

What is a good substitute for eggs in stuffing? ›

However, if skipping the binder completely sounds like too big of a risk, many egg alternatives exist. Berries and Lime list seven: silken tofu, aquafaba, vegetable oil, baking powder, fruit or vegetable puree, yogurt, and finally, the substitute that Minimalist Baker specifically recommends for stuffing, a flax egg.

What is vegan stuffing made of? ›

In this vegan stuffing recipe, I keep the celery, onions, and crusty bread, but I use a generous amount of olive oil instead of butter, which adds robust flavor. Then, I increase the veggies. Along with the onion and celery, I add a hefty amount of shiitake mushrooms, kale, and tons of fresh herbs.

Is Pepperidge Farm cornbread stuffing mix vegan? ›

Pepperidge Farm Herb Seasoned Stuffing contains no animal products, but be careful because a lot of their other flavors do contain chicken and/or chicken broth. And the Cornbread Stuffing Mix at Trader Joe's is also vegan.

Is egg necessary in stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

How do you bind ingredients without eggs? ›

For one egg, whisk 1½ tbsp oil, 1½ tbsp water and 1 tsp baking powder together. Use to create an egg-free binding agent in recipes.

Is Kraft Stove Top stuffing vegan? ›

Ironically, as another user pointed out in comments, the Stove Top Sage stuffing is not vegan as it contains trace amounts of dried cooked chicken. Many users thanked Dee for the tip. “I would never in a million years [have] picked that up and read the ingredients,” said one user. “Thank you.

Is Pillsbury mix vegan? ›

CONTAINS WHEAT, MILK AND SOYBEAN INGREDIENTS. MAY CONTAIN EGG INGREDIENTS.

Is boxed turkey stuffing vegetarian? ›

Traditional stuffing recipes usually call for chicken broth. Cue the violins, herbivores; standard stuffing is not a vegetarian Thanksgiving dish. Even boxed versions may contain hidden animal-based ingredients, emphasizing the importance of carefully reading the labels before purchasing instant stuffing.

Does sourdough bread vegan? ›

Here's a list of types that are commonly vegan: Sourdough. A type of fermented bread made from flour, water, salt, and sometimes commercial baker's yeast. Though uncommon, some varieties use milk instead of water, making them non-vegan.

Is stove top herb stuffing vegetarian? ›

This product contains 2 ingredients that are not vegetarian and 3 ingredients that may not be vegetarian. Which diet do you follow?

Why is stuffing not vegan? ›

Most stuffing uses Egg and/or butter to bind the ingredients together, and consequently it is not suitable for vegans - though it is suitable for vegetarians.

Which cornbread mix is vegan? ›

The Cotton Creations Vegan Honey Pecan Cornbread mix has the perfect balance of sweet and buttery. It's so moist you won't know if you're eating cornbread or cake. The mix includes a package of candied pecans and vegan honey (inside the bag of mix).

What brand of stuffing is vegetarian? ›

Made from specially baked stuffing bread, and then dusted with just the right touch of herbs and spices.

Are Pepperidge Farm rolls vegan? ›

Pepperidge Farms bread is not vegan, including their burger and hot dog buns.

Can I use mayonnaise instead of eggs as a binder? ›

Its components make it a perfectly suitable substitute for oil, its thick and creamy constitution is similar to that of softened butter, and since it already has eggs in it, mayonnaise exhibits some of the binding power of eggs when cooked.

Can you use mayonnaise instead of eggs? ›

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Can I use oil instead of egg? ›

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Can I use applesauce instead of eggs? ›

Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kerri Lueilwitz

Last Updated:

Views: 6037

Rating: 4.7 / 5 (47 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Kerri Lueilwitz

Birthday: 1992-10-31

Address: Suite 878 3699 Chantelle Roads, Colebury, NC 68599

Phone: +6111989609516

Job: Chief Farming Manager

Hobby: Mycology, Stone skipping, Dowsing, Whittling, Taxidermy, Sand art, Roller skating

Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.