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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.
And just like my vegan cornbread muffins and these maple balsamic brussels sprouts, 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!
Emily’s Recipe Notes:
- Flavor: Herby, savory, just salty enough with crusty bread.
- Versatility: 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.
- Vegan and Vegetarian-Friendly: 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!
- 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!
Ingredients
Ingredient Notes & Some Swaps
Day-old White Bread
A little stale bread is perfect for absorbing flavor. Sourdough adds a tangy twist, while vegan brioche, whole grain, or even gluten-free bread can be swapped in. Just remember to adjust the broth since different breads absorb liquid differently.
Salted Vegan Butter
Adds that classic buttery flavor to every bite. You can substitute olive oil if preferred, though you may need to adjust the seasoning.
Yellow Onions
Bring a sweet and savory depth of flavor. You can swap for white or red onions if that’s what you have on hand.
Celery & Flat-Leaf Parsley
Celery adds so much crunch and freshness in every bite. Parsley brightens up the dish with a fresh, herby note.
Fresh Sage Leaves, Rosemary, and Thyme
These fresh herbs provide the cozy, autumn-like aroma and flavor. If you don’t have fresh, you can use dried, but reduce the amount since dried herbs are more concentrated.
Kosher Salt and Freshly Ground Black Pepper
Seasons the stuffing to perfection and ties all the flavors together.
Low-Sodium Veggie Broth
Keeps the stuffing moist while adding a savory, flavorful base. I really love Better Than Bouillon Vegetable Broth Base mixed with hot water.
Ground Flaxseed
Works as an egg substitute to bind the stuffing together.
Helpful Equipment
- 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
How to Make The Best Vegan Stuffing
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.
Some Serving Ideas
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
Storage Tips
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.
Tips for Making Vegan Stuffing
- 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.
More Fall Recipes You’ll Love
Best Vegan and Vegetarian Stuffing Casserole
Rate this RecipeIngredients
- ½ cup salted vegan butter, like Country Crock Plant Butter
- 1 lb good-quality day-old white bread, cut into ¾-1″ pieces (about 10 cups)
- 2 ½ cups diced yellow onions, 300g – 1 large onion
- 1 ½ cups celery, sliced into ¼” pieces (about 5-6 stalks)
- ½ cup chopped flat-leaf parsley
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 – 1 ½ tsp kosher salt, adjust to taste based on sodium in the broth
- ¾ tsp ground black pepper
- 2- 2 ¼ cups low-sodium veggie broth
- 2 tbsp ground flaxseed , mixed with 6 tbsp water
Instructions
- Preheat the oven to 350°F. Grease a 13x9x2" baking dish and set aside.
- Toast the Bread: Place the cubed bread in a single layer on one or two rimmed baking sheets. Bake at 350°F, stirring occasionally, until slightly toasted (about 5-10 minutes).Let cool, then transfer the bread to a very large bowl. Turn off the oven at this point, if prepping the bread ahead of time.1 lb good-quality day-old white bread
Prep the Veggies:
- Melt the vegan butter in a large skillet over medium heat. Add onions and celery. Sprinkle with ¼ tsp each of salt and pepper.½ cup salted vegan butter, 2 ½ cups diced yellow onions, 1 ½ cups celery
- Cook for about 10 minutes or until the onions are slightly golden, stirring frequently to prevent burning.
- Add the fresh herbs to the skillet after cooking, mix well, then add to the bowl with bread.½ cup chopped flat-leaf parsley, 2 tbsp chopped fresh sage, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme
Make the Flax Egg & Bake:
- Preheat the oven to 350°F.
- In a small bowl, mix together the ground flaxseed and the 6 tbsp of water. Set aside for 5 minutes to thicken into a gel-like consistency.2 tbsp ground flaxseed
- Add the remaining pepper to the vegetable broth, then drizzle about 1 ½ cups of broth over the bread. Taste, and add the remaining salt as needed.¾ tsp ground black pepper, 2- 2 ¼ cups low-sodium veggie broth, 1 – 1 ½ tsp kosher salt
- Pour the thickened flax egg over the bread and gently toss to combine.
- Transfer to the prepared dish. Pour the remainder of the broth in ¼ cup increments over the bread. The mixture should be damp but not soggy. You may not need all the broth depending on how dry your bread is.
- Bake the stuffing uncovered for 40-45 minutes or until the top is golden brown and slightly crisp.
Recipe notes
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