The Ultimate Vegan Stuffing

The Ultimate Vegan Stuffing

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

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!