The Ultimate Vegan Stuffing

The Ultimate Vegan Stuffing

Prep Time: 20 min Cook Time: 50 min Total Time: 1 hr, 10 min Servings: 8

Thanksgiving is right around the corner, so (of course!) we just can’t stop thinking about all of our favorite Thanksgiving dishes! And as far back as we can remember, we have never been able to get our fill of stuffing this time of year! Ever since we transitioned to a plant-based diet, we knew that stuffing was one of those dishes that we absolutely had to create a plant-based version of - which set us off on a 5-year journey to make the ultimate vegan stuffing! Over the years, we’ve found that the key to perfect stuffing is FRESH INGREDIENTS! While it may seem easier to just use a dry mix - made with dried bread, veggies, and herbs - it just doesn’t come close to the incredible flavor you get when you use fresh ingredients! For the bread in particular, we always go to a local grocery store or bakery to buy bread that was made from scratch onsite (vs bread that was baked and shipped from another facility) - there’s nothing better than the smell of all that fresh bread baking! Trust us, this vegan stuffing - loaded down with a host of fresh breads, herbs, and veggies - is absolutely to die for! You will be kicking yourself for not making a double batch!



  • 1 loaf fresh Italian bread

  • 1 loaf fresh sourdough bread

  • 4 tbsp vegan butter

  • 2 cups celery, chopped

  • 2 cups carrots, grated

  • 2 shallots, chopped

  • 6 cloves garlic, minced

  • 1 cup fresh parsley, chopped

  • 1/4 cup fresh sage, chopped

  • 2 tbsp fresh thyme, chopped and stems removed

  • 2 tsp salt

  • Fresh-cracked black pepper to taste

  • 1 cup dried cranberries

  • 6 cups veggie broth

  • 1 tbsp vegan bouillon (we use Better than Bouillon!)


  1. Preheat your oven to 375° F (190° C).

  2. Cut or tear the loaves of bread into bite-size pieces and spread them in an even layer across a baking sheet. Toast in oven until they are brown and dried out. Tip: This can be done ahead of time if you want to be able to pull the dish together quickly!

  3. Add the butter to a large pot over medium-high heat. Add the celery, carrots, shallots, and garlic and sauté until they are tender. Add the herbs and cranberries and sauté for an additional 2-3 minutes.

  4. Pour 4 cups of veggie broth into the pot and add the bouillon, salt, and pepper. Bring to a boil and then reduce to a simmer. Allow to simmer for 10 minutes. Remove from heat and allow to cool for 10 minutes.

  5. In a very large bowl, mix the bread cubes and the broth mixture until the bread has absorbed the broth and the veggies are well incorporated. Tip: If some of the bread is still relatively dry, add the remaining veggie broth 1/2 cup at a time until all of the bread is no longer dry.

  6. Place the stuffing mixture into a large baking pan (or a couple if needed). Cover with foil and bake for 20 minutes. Remove foil and allow to bake for another 10 minutes to crisp up the top.

  7. Enjoy!