This hearty and flavorful vegan and vegetarian stuffing casserole has rustic bread cubes tossed in salty vegan butter, mixed with aromatic veggies and fresh herbs like sage, rosemary, and thyme. This veggie stuffing is the perfect side dish for a Thanksgiving feast or a cozy fall dinner.
Why You’ll Love This Veggie Stuffing Casserole
This vegetarian stuffing casserole is full of familiar fall flavors and LOTS of herbs. It’s cozy, a bit indulgent (thanks to the vegan butter), and oh-so-good. This recipe has been my family’s go-to for years now and hopefully, it will soon be a favorite in your kitchen too!
Here’s exactly why we love this recipe!
- Bursting with Fall Flavor – This stuffing recipe uses day-old bread with lots of fresh herbs, golden veggies, and plant-based melted butter. The crusty bread is tossed in vegetable stock so each bite has tons of flavor.
- Simple Ingredients – We’re sticking to easy-to-find, wholesome ingredients that you should be able to find at your local grocery store or your garden!
- Vegan and Vegetarian-Friendly – This stuffing is made without any meat or eggs, making it the best side dish for vegans, vegetarians, and flexitarians looking to reduce the amount of meat in their diet!
- Versatile Side Dish – It’s not just for Thanksgiving Day! One of the many reasons this is the best vegetarian stuffing is that it works just as well as a side dish for a cozy fall dinner or a special occasion.
Here’s what you’ll need to make this simple vegan stuffing recipe!
- Day-old White Bread – A little stale bread is perfect for absorbing all those delicious flavors. Sourdough bread could be a fantastic choice for an extra tangy twist. The kind of bread you use plays a big part in the outcome of the stuffing- so choose a high-quality one for the best results!
- Salted Vegan Butter – Adds that classic buttery flavor to every bite.
- Yellow Onions – These add a sweet and savory flavor to the stuffing.
- Celery – For that essential crunch.
- Flat-Leaf Parsley – Adds brightness!
- Fresh Sage Leaves, Rosemary, and Thyme – Fresh herbs gives this dish its cozy autumn-like aroma and flavor.
- Kosher Salt and Freshly Ground Black Pepper – To season the stuffing to perfection.
- Low-Sodium Veggie Broth – Adds moisture and an extra layer of savoriness.
- Ground Flaxseed – The egg substitute that binds everything together.
This vegetarian stuffing recipe is pretty flexible. It uses onion and celery but if you have other veggies you’d like to add, feel free to do so! Here are some alternative ingredients you could use:
- Bread – Swap out white bread for whole grain or gluten-free bread. I’ve even made this recipe with vegan brioche before! Remember to adjust the amount of broth used as different types of bread may absorb more or less liquid.
- Onion – The yellow onion can be swapped for a white onion or a red onion.
- Vegan Butter – Plant-based butter adds lots of flavor and salt. You could use olive oil in its place, but keep in mind salt and other seasonings may need to be adjusted.
- Herbs – If fresh herbs aren’t available, dried ones can be used, just use them sparingly as their flavors are more concentrated.
To make this vegetarian stuffing, you will need:
- A large bowl – to mix everything
- A 13x9x2″ casserole dish – to bake the stuffing
- Baking sheet – to toast the bread
- Large skillet – to make the veggies
- Small bowl – for the flax egg
Step By Step Instructions
Exact quantities are in the recipe card below!
STEP 1: Preheat the oven to 350°F. Spray a casserole dish with oil and set it aside.
STEP 2: Toast the Bread- Lay out the bread cubes in a single layer on a baking sheet. Bake until slightly toasted, stirring occasionally, for about 5-10 minutes. Allow to cool, then transfer the toasted bread to a large bowl.
STEP 3: Prep the Veggies- In a large skillet, melt the vegan butter over medium heat. Add onions and celery. Cook until the onions turn a beautiful golden brown, stirring frequently to prevent burning.
STEP 4: Mix in the fresh herbs, season with some salt and black pepper, then transfer this vegetable mixture to the bowl with bread cubes.
STEP 5: Make the Flax Egg- Mix the ground flaxseed with water in a medium bowl. Set it aside for 5 minutes to thicken. Drizzle about 1 ½ cups of broth over the bread, followed by the thickened flax egg. Gently toss to combine, then transfer to the prepared baking dish.
STEP 6: Bake the Stuffing- Pour the remainder of the broth in ¼ cup increments over the bread. The mixture should be moist but not too soggy. Bake uncovered for 40-45 minutes or until the top is golden brown and slightly crisp.
This vegan stuffing recipe is the BEST delicious side dish for a Thanksgiving dinner. It pairs wonderfully with these other vegan and vegetarian Thanksgiving recipes. Here are some of my favorites!
- Vegan Brioche Rolls
- Maple Balsamic Roasted Brussels Sprouts
- Vegan Sweet Potato Casserole
- Spinach Arugula Salad
- Vegan Sunday Roast Dinner
- Tahini Rainbow Carrots
- Vegan Sweet Potato Pie
- Vegan Pumpkin Pie
Keep your leftover vegetarian stuffing in an airtight container or wrap it tightly with aluminum foil, and it’ll stay fresh in the fridge for up 4 days.
- Start by adding the broth slowly. The type of bread and its dryness can affect how much broth is needed. The bread should be moist but not soggy.
- Toasting the bread before adding other ingredients helps it absorb more flavor and maintain a bit of crunch.
- For an extra layer of flavor, consider using a mix of different types of bread.
Did you make this Easy Vegan & Vegetarian Stuffing recipe?
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