This simple vegan stuffing starts with cubed crusty bread, toasted until lightly crispy and tossed with sautéed onion, celery, carrots and garlic. Fresh parsley, sage and thyme add the classic savoury flavour. It bakes covered, then uncovered, so the top turns golden and crisp.

Table of Contents

Ingredients

To make this simple vegan stuffing, you’ll need:

Crusty Bread – 8 cups, cubed (day-old or slightly stale works best)
Olive Oil – 3 tablespoons
Onion – 1 large, diced
Celery – 3 stalks, diced
Carrots – 2 medium, diced
Garlic – 3 cloves, minced
Vegetable Broth – 2 ½ cups
Fresh Parsley – ¼ cup, chopped
Fresh Sage – 1 tablespoon, chopped
Fresh Thyme – 1 tablespoon, chopped
Salt and Pepper – to taste
Optional Add-Ins: Chopped nuts, dried cranberries, or mushrooms.

Step-by-Step Instructions

1. Prepare the Bread

Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 10-15 minutes, or until lightly crispy. Remove and set aside.

2. Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and carrots, and sauté for 5-7 minutes, or until softened. Add the garlic and cook for another minute.

3. Combine the Ingredients

In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables. Add the fresh parsley, sage, thyme, salt, and pepper. Toss to mix.

4. Add the Broth

Gradually pour the vegetable broth over the bread mixture, tossing gently to ensure all the bread is moistened but not soggy.

5. Bake the Stuffing

Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.

6. Serve and Enjoy

Remove the stuffing from the oven and let it cool slightly before serving. Garnish with additional parsley if desired.

Tips for Success

Use Stale Bread: Slightly stale bread absorbs the broth better, creating the perfect texture.
Customize the Herbs: Experiment with rosemary, oregano, or your favourite herbs.
Make It Ahead: Assemble the stuffing the day before and bake it just before serving.

Try this recipe today and bring a touch of vegan comfort to your table. Don’t forget to share your creations and tag us on social media!

Frequently Asked Questions

Should the bread be fresh or stale?

Day-old or slightly stale bread works best because it soaks up the vegetable broth better and gives the stuffing a good texture.

Can I make vegan stuffing the day before?

Yes. Assemble it a day ahead and bake it just before serving.

What can I add to change up the flavour?

Try rosemary or oregano in place of some of the herbs, or stir in chopped nuts, dried cranberries or mushrooms.

Browse more in our Vegan Recipes collection.

Simple Vegan Stuffing Recipe