Vegan Thanksgiving Stuffing

Thanksgiving dinner just wouldn’t be the same without a big dish of savory, herby stuffing on the table! This vegan Thanksgiving stuffing is packed with crusty bread, buttery sautéed vegetables, and all those classic holiday herbs that make the kitchen smell amazing.

It has tender, flavorful bites with a golden, crispy top that everyone will want a scoop of. Best of all, it’s easy to make and fits right in with all your favorite holiday sides!

Find more sides and mains in our vegan Thanksgiving menu guide. Save a scoop for an air-fryer Thanksgiving leftovers sandwich.

Table of Contents

Why You’ll Love This Vegan Stuffing

This holiday side has everything you want in a Thanksgiving dish from savory herbs and buttery vegetables to golden, crispy bread.

Crispy on Top, Tender in the Middle. The top gets beautifully golden and crispy in the oven, while the bread underneath stays soft and moist.
No Fancy Ingredients Needed. Simple pantry staple ingredients like bread, onions, celery, carrots, and vegetable broth that you can grab easily from the kitchen.
Easy to Make Ahead. Dry the bread and sauté the vegetables a day ahead, then assemble and bake when you’re ready.
So Easy to Make Your Own. Want to switch things up? Toss in sautéed mushrooms, diced apples, toasted or candied pecans, or vegan sausage.

Key Ingredients and Substitutions

Crusty bread, vegetable broth, vegan butter, diced onion, carrots, celery, minced garlic, and seasonings

Start with a sturdy loaf and a broth you like the taste of. The recipe card below has the exact amounts.

Crusty Bread – Gives you a nice balance of tender centers and slightly crispy edges. Sourdough, French bread, Italian bread, or a rustic country loaf all work well. Day-old bread is especially great because it’s already a little dry. Dry the bread cubes in the oven as directed below so they can soak up the broth without falling apart.
Vegan Butter – Adds richness and helps soften the vegetables as they cook. Choose a vegan butter, whether it’s a stick or tub variety. You can also use olive oil or avocado oil instead, though the flavor will be a little different. If using oil, start with a slightly smaller amount and add more as needed.
Onion, Celery, and Carrots – Create the savory, aromatic foundation of the stuffing. Dice everything into small, evenly sized pieces so they cook at the same rate. Yellow or white onions both work nicely, and shallots make a good substitute. If you don’t have celery, try finely chopped fennel or extra carrots. Fresh garlic is best, but garlic powder works in a pinch.
Seasonings (Dried sage, rosemary, and thyme) – Give stuffing its familiar Thanksgiving flavor! The recipe card uses dried herbs. If you use fresh herbs, you’ll need more since dried herbs are more concentrated. Poultry seasoning is another handy option since it usually contains a similar blend of herbs (just check the ingredients to make sure it’s vegan). You can also add a little parsley for a fresh finishing touch.
Vegetable Broth – Moistens the bread and adds savory flavor throughout the stuffing. Add the broth gradually so you can control the texture. You want the bread to be moist and tender, not mushy! Use a low-sodium vegetable broth if you’d like more control over the salt. Homemade vegetable stock works beautifully, too. If you’re out of broth, water with a little extra seasoning can work in a pinch.

How to Make Stuffing Without Eggs

Dry the bread while the vegetables sauté, then toss everything with broth and bake. Allow about 55–65 minutes for the two oven stages.

Cubed bread spread in a single layer on a baking sheet

Step 1: Dry Out the Bread – Preheat oven to 300°F. Spread the bread cubes on a baking sheet and bake for 15–20 minutes until dry but not browned.

Diced onion, carrots, and celery in a skillet with a wooden spoon

Step 2: Sauté the Vegetables – While the bread bakes, melt vegan butter in a large skillet over medium heat. Add the onion, celery, and carrots, and sauté for 8–10 minutes until softened.

Minced garlic and herbs added to the softened onion, carrots, and celery

Sautéed onion, carrots, and celery with the garlic and herbs stirred in

Step 3: Add the Herbs and Seasonings – Stir in the garlic, sage, thyme, rosemary, salt, and pepper. Cook for another minute until fragrant. Once the bread is dry, increase the oven temperature to 350°F and transfer the dried bread cubes to a greased 9×13-inch baking dish.

Sautéed vegetables spooned over dried bread cubes in a baking dish

Bread cubes moistened with broth and tossed with vegetables before baking

Step 4: Mix the Stuffing – Pour the vegetable mixture over the bread and toss gently. Start with 2 cups of vegetable broth, adding it gradually and tossing as you go. Add up to 1 cup more as needed. Stop when the cubes are evenly moistened and hold their shape. Spread the stuffing evenly in the dish.

Golden-brown vegan stuffing with carrots and celery in a ceramic baking dish

Close-up of crisp baked bread cubes, carrots, and celery beside a serving spoon

Step 5: Bake Until Golden – Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and crispy. Let cool slightly before serving!

Pro Tips

Choose the Right Bread – Sourdough or French bread works especially well for stuffing because it holds its shape while absorbing the vegetable broth.
Add Extra Flavor – For a tasty twist, mix in sautéed mushrooms, diced apples, or vegan sausage.
Get the Moisture Just Right – Adjust the amount of vegetable broth depending on how dry your bread is. The stuffing should be moist without becoming mushy.
Make the Top Extra Crispy – For an extra crispy topping, bake uncovered for a few additional minutes.
Prep Ahead to Save Time – To get a head start, dry the bread and sauté the vegetables the day before. Once the bread cubes are cool, store them in an airtight container at room temperature. Refrigerate the cooked vegetables separately within 2 hours, then assemble just before baking.

Vegan Stuffing FAQs

How long does this vegan Thanksgiving stuffing last?

Refrigerate leftovers in shallow, airtight containers within 2 hours and use them within 3–4 days. Reheat in the microwave or in a 350°F oven until the center reaches 165°F. Add a splash of vegetable broth if the stuffing seems dry.

Can I make vegan stuffing gluten-free?

For a gluten-free variation, try a sturdy gluten-free loaf and check the labels on your broth, butter, and seasonings. Start adding broth gradually, since different loaves absorb different amounts.

Can I freeze dairy-free stuffing?

Yes! You can freeze this vegan stuffing for up to 2–3 months. Portion the leftovers into shallow freezer-safe containers and chill or freeze them within 2 hours. You can freeze it in one large portion or smaller servings for easier reheating. When ready to enjoy, thaw it overnight in the refrigerator and reheat in a 350°F oven until the center reaches 165°F. Add a splash of vegetable broth if the stuffing seems a little dry.

Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!