Get ready for a mouth-watering treat with this Vegan Thanksgiving Stuffing! Packed with toasted bread, zesty celery, onions, and a blend of flavorful spices, this recipe is a must-have side dish for your holiday feast.
This traditional stuffing pairs well with my vegan lentil loaf recipe, my vegan gravy recipe, whole roasted cauliflower.
No need to stuff it into a turkey - this vegan stuffing can stand alone as a delicious side or be served with a seitan roast. And the best part? It's super quick and easy to make, perfect for any holiday dinner.
Even non-vegans won't be able to resist this stuffing. With its bold flavors and perfect combination of herbs, it's a hit at any potluck, whether it's Thanksgiving or Christmas. The best part is, you can enjoy it guilt-free, knowing that no turkeys were harmed in the making.
Once you try this flavorful whole food plant-based stuffing, you'll never go back to a pre-made stuffing mix. It's so simple and quick to prepare, you'll wonder why you haven't made it before.
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Ingredients
Here is a quick list of the handful of simple ingredients you will need to make the best vegan stuffing.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Cubes of Bread
- celery stalks
- medium onion
- parsley
- sage, dried
- thyme, dried
- marjoram, dried
- white pepper, ground
- rosemary
- veggie broth
- Aquafaba
- Sea Salt
Substitutions
- Bread: My favorite bread to use is crusty bread like a sourdough bread or a whole grain bread instead of regular bread (white bread). You can also use up some stale bread. You can also use gluten-free bread, like my buckwheat bread.
- Celery: I use celery stalks, you can also use some celery root also known as celeriac.
- Onion: I use red onion or yellow onion. Depends on what you have on hand. Both of them work just fine.
- Herbs: You can either use dried herbs or fresh herbs.
- Pepper: I love white pepper in the recipe. If you have only black pepper on hand, use black pepper instead.
- Aquafaba: I use this instead of butter or olive oil. You could use more veggie broth instead.
- Veggie Broth: Instead of chicken stock, I am using vegetable broth with herbs that give a nice, unique poultry flavor.
Variations
- Walnut: Add some chopped walnuts to this easy stuffing recipe. Or other nuts of your choice.
- Greens: You can also add some chopped kale or other greens to make it even healthier for your holiday table.
- Smoky: Add some smoked paprika powder or liquid smoke to your vegetarian Thanksgiving stuffing.
Instructions
Here are the simple steps to make this the best vegetarian stuffing recipe.
First you cut your bread slices into cubes and add the bread cubes to your air fryer and roast it at 390 F for about 6 minutes or roast it in the oven in a baking dish. In the meantime, finely dice the onion and celery.
Sauté it on medium heat in a large pot until onions get golden brown. Add the seasoning and herbs and let it infuse for around 2 minutes.
Add the cubed bread to the onions and mix it well. Now, add the aquafaba and veggie broth slowly while you stir. You want the bread moist, but not too soggy. Season with salt and pepper to your own taste.
Hint: It tastes even better the next day. Let it rest 1–2 days in the fridge will develop all the flavors.
You like a good stuffing try also these vegan recipes for a delicious side dish, vegetable stuffing, roasted maple glazed carrots, roasted brussels sprouts.
Equipment
Here are some kitchen tools that will help you make this vegan stuffing.
Storage
- Fridge: You can easily store leftover stuffing in the fridge in an airtight container for a couple of days. As mentioned before, it tastes even better the day later.
- Freezer: You can also freeze your leftovers in portion sized containers.
- Prep ahead: You can also prep the stuffing the day before and reheat before serving.
Top Tip
Make your bread perfect for stuffing! Roast it with care to enhance the taste. Don't worry about moisture, just add some bread if it's too wet. And if it's too dry, a splash of veggie stock will do the trick.
FAQ
It depends entirely on your taste, as you like the consistency.
Some people prefer pudding (moist) others prefer a dry stuffing. Therefore, the amount of vegetable stock in the recipe is more of a recommendation.
You can add more or less liquid. Slowly add the liquid and let it soak up the bread before you add more.
I recommend you use a non-stick pan.
You add just enough water so that the pan is covered and lets the liquid evaporate.
When you notice that the onions are getting stuck on the pan, add some more water.
You continue until the onions turn golden brown and caramelize.
📖 Recipe
Vegan Stuffing
Ingredients
- 12 slices of wholegrain bread
- 4 celery stalks
- 1 medium onion
- 2 tablespoons chopped parsley
- ¾ teaspoon sage dried
- ½ teaspoon thyme dried
- ¼ teaspoon marjoram dried
- ¼ teaspoon white pepper ground
- ¼ teaspoon rosemary
- ½ cup 120 ml vegetable broth
- ⅓ cup 80 ml Aquafaba
- Sea Salt & Pepper to taste
Instructions
- Cut the bread slices into cubes.
- Roast the bread cubes in an air fryer at 390°F for about 6 minutes, or bake them in the oven in a baking dish.
- While the bread is roasting, finely dice the onion and celery.
- Sauté the diced onion and celery in a large pot on medium heat until the onions turn golden brown.
- Add the seasoning and herbs to the pot and stir for about 2 minutes to blend the flavors.
- Mix the roasted bread cubes into the onion mixture in the pot.
- Slowly pour in the aquafaba and veggie broth while stirring the mixture, making sure the bread is moist but not too soggy.
- Season with salt and pepper to your taste.
Nutrition
Notes
- For a gluten-free option, use gluten-free bread cubes.
- If you don’t have an air fryer, baking the bread cubes in the oven works just as well.
- Feel free to adjust the herbs to suit your taste or use fresh herbs if available.
- Store leftovers in an airtight container in the refrigerator
- This stuffing pairs well with roasted vegetables or as a filling for stuffed bell peppers.
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