Easy Vegan Thanksgiving Stuffing

For my last recipe before the Thanksgiving holiday this year, I wanted to give a traditional and easy side dish you could whip up to round out your dinner plate perfectly. Enter the classic bread stuffing.

Simple bread stuffing is one of those recipes that ends up on the holiday menu whether you’re a fan of it or not. The goal with this recipe, though, was to use the simplest of flavor-building ingredients to pull together a dish that anyone could get behind and enjoy – onion, garlic, celery, and a couple of classic spices. I could also see it being a great base for some delicious cranberry sauce (unfortunately, no recipe for that this year, but maybe next year?)

This stuffing really is delicious in its simplicity. It’s quick to make (namely because we oven-dry our bread rather than pre-planning to stale-out our bread a few days in advance), has great moist but crispy texture from the bake, and will satisfy any carb-loving, stuffing fanatic at the dinner table, while (hopefully) pleasantly surprising anyone on the fence. My husband is a big stuffing fan, and has happily scarfed down multiple batches of this ‘stuff’ during testing!

This recipe is:

• Moist yet crispy
• Subtly flavorful
• Filling without being heavy

I typically provide gluten-free recipes, but for this one I went with my favorite gluten-filled bread: Dave’s Killer Bread 21 Whole Grains & Seeds. You could certainly test out this recipe with a gluten-free bread though, as the rest of the ingredients and the cooking process will stay the same!

If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. Enjoy!

Vegan Thanksgiving Stuffing

Plants Not Plastic

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 7 servings (~6oz)

Calories 188.1 kcal

Equipment

• 9x13 inch casserole dish
• foil or second casserole dish

Ingredients

  

• 1 loaf whole wheat bread of choice cubed
• 1 medium yellow onion finely diced
• 4 stalks celery thinly sliced
• 6 cloves garlic minced
• 2 cups vegetable broth or water (1)
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

 

• Place cubed bread on baking sheet(s) at 200F for 20 minutes, tossing halfway through
• In the meantime, in a medium saute pan over medium heat, combine, onion, garlic and celery and cook for 5-7 minutes until the vegetables just begin to brown
• Add spices and cook for an additional 1-2 minutes
• Add vegetable broth or water to deglaze the pan, then remove from the heat
• In a large mixing bowl, add cubed bread and pour veggie mixture overtop, then gently mix together until well combined
• Bake covered at 375F for 30-35 minutes
• Remove cover and bake for an additional 10-15 minutes or until the top is crunchy and golden brown
• Remove from heat and serve immediately (2)
• Enjoy!

Video

Notes

1. If you're using water rather than vegetable broth and want to add a bit more flavor, consider adding 1-2 tbsp nutritional yeast when adding your spices to the veggie-saute.
2. Best enjoyed fresh for crispiest texture, but stores great as leftovers.

Inspired by Karissa's Vegan Kitchen