Homemade Vegan Stuffing

November 7, 2022
Shanika | Orchids + Sweet Tea
Make this delicious Homemade Vegan Stuffing for the perfect Thanksgiving side dish for the entire family!

Homemade Vegan Stuffing

This Homemade Vegan Stuffing is a great vegan alternative to traditional Thanksgiving stuffing without compromising flavor. Complete your holiday table with this recipe which comes loaded with a blend of cubed rustic bread, onions, garlic, celery, cranberries, kale, and the right seasonings + herbs. This vegan stuffing is perfect for all eaters. Super easy to make. Make ahead + Gluten-free options.

Metal spoon scooping some Vegan Stuffing

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

Homemade Vegan Stuffing----FINALLY here! I know. If you've seen the recipes from previous Thanksgivings, then you know that I made this amazing Vegan Wild Rice Stuffing, which is a great option and stems away from the traditional versions of stuffing. However, I know that many of you have been wanting a traditional-style stuffing, so HERE IT IS.

But can I be honest for a sec? OK. So, I've never been a real fan of Thanksgiving stuffing. I know. I KNOW. Don't all boo at once. Haha. It's funny because I'm such a huge picky eater (Yes, as an adult) of textures and I just don't like the "soggy" feeling of stuffing. Am I seriously the only one?

After seeing this Epicurious' skillet stuffing, I figured that I might actually give it a try myself and so this vegan stuffing was born. I enjoy the simplicity of the process, but deliciously bold flavors involved. Plus, everything is baked to perfection and you've got this great side dish to at to your table. Who doesn't enjoy an easy recipe like this one, right?

What to Expect with this Homemade Vegan Stuffing?

  • A nice thickness.
  • Crunchy outside, Soft, Tender inside.
  • Can be upgraded with the use of apple cider.
  • Amazing flavors married together in one dish.
  • Warm.
  • Filling.
  • And just absolutely wholesome and perfect for the Fall weather and Thanksgiving menu.

Ingredients for Homemade Vegan Stuffing including vegetable broth, celery, and garlic

The best thing about this stuffing is that it's soft and tender, but has a bit of crunch to it from the rustic bread. Actually, I'm in love with the crispy rustic pieces of bread in this dish.

Besides the texture, the taste of this stuffing is dynamite. I literally wanted to embody that warm, Fall feeling that comfort foods often bring around this time, therefore, using cranberries and herbs + spices together definitely achieved this. Of course, there are so many other ingredient options that can really take this vegan stuffing to the next level! See more of my suggestions further in this post.


It’s absolutely delicious—-crunchy + soft!

Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in one baking dish?)

Loaded with savory flavors!

Comes entirely dairy-free + vegan.

Perfect for Thanksgiving and anytime of the year!

Bowl of small pieces of bread

How To Make Homemade Vegan Stuffing

The key to the best Vegan Stuffing is to use the right bread like sourdough, brioche or challah, and bonus points if it's a day old and a bit stale. It soaks up the liquid mixture even better this way.

During Thanksgiving, the best recipes can be made ahead of time to avoid a completely chaotic day-of cooking session and this Vegan Stuffing fits the bill. This stuffing is no different. Here's what you'll need:

Chopped garlic, red onion, and celery on a cutting board with a knife

Ingredients for this Homemade Vegan Stuffing

  • Bread. You can use vegan sourdough, challah, or brioche. I recommend using day-old bread so it can better soak up all that liquid mixture deliciousness.
  • Herbs. Always love adding an earthy feel to my savory dishes. You'll need salt, black pepper, garlic powder, thyme, parsley, and sage.
  • Vegetable Broth. Helps to add extra flavor and creaminess.
  • Celery. A great addition to this stuffing. Very traditional.
  • Onion. Adds such great flavor. Red, white, or yellow onions can be used.
  • Cranberries. The perfect bit of tartness needed for this dish.
  • Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
  • Kale. Use fresh for best results, but frozen also works! Ensure that it’s chopped.


Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Homemade Vegan Stuffing. Everything from my fave baking sheet, skillet, mixing bowls, high-powered blender, cooking utensils, and more. SEE THEM HERE!

Baking dish filled with Vegan Stuffing


This One Pot Creamy Vegan Tuscan Kale Pasta recipe is a delicious weeknight meal option for the entire family. Packed with bold, savory flavors, this recipe is the perfect vegan and dairy-free option that is made with a creamy based made from cashews and filled with a nice velvety texture from the kale and tomatoes.

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!

Creamy Roasted Garlic Cauliflower Chickpea Soup is a vegan's dream. A silky smooth texture and rich umami flavor makes this the perfect dairy-free and vegan soup for chilly winter nights or for meal prepping lunches! All vegan + gluten-free ingredients.

Overhead shot of a pan of Homemade Vegan Stuffing

This Vegan Cheese Polenta with Pesto + Chickpea will be ranked one of the best dishes eaten in your household, believe me! It's based with creamy dairy-free polenta, followed by a tasty homemade pesto sauce, and topped with roasted chickpeas that creates a beautiful texture. This dish surely boasts of bold flavors that marry so well together for one great bowl of goodness. All vegan. Gluten-free, make ahead, + nut-free options.

This Easy Flavorful Rigatoni Meatball Soup is sure to keep you warm and comforted throughout the cooler months of the year and your tastebuds will surely thank you for it. A great vegetarian option as a delicious weeknight meal or weekend addition, this soup boasts of it’s major flavor factor and comes loaded with rigatoni pasta, vegan meatballs, seasonings, bold tomato flavors and a hint of cheesy goodness as a topping! Slow Cooker, Vegan + Gluten-Free options.

Topping Homemade Vegan Stuffing

Vegan Stuffing in general is often served with more traditional ingredients. However, with this recipe, I chose to add a bit of extra flavor and "color" with chopped kale and dried cranberries. Rest assured, for additional pizazz, you can add any of the following to your vegan stuffing as well:

  • Mushrooms
  • Sliced apples
  • Apple cider
  • Balsamic vinegar
  • Pecans
  • Carrots
  • Roasted tomatoes, etc.

Best Tips for the Best Vegan Stuffing

When it comes to making the perfect vegan stuffing, here are a few easy steps to achieve this beautiful dish:

Use your favorite bread. Again, I'm all about using your favorite vegan bread for the main base of this dish. Personally, I love sourdough, ciabatta, or brioche, however, you can use any rustic bread. As mentioned before, it's always best to use day old bread or bake your cubed bread for a few minutes prior to assembling this recipe.

Add the stock in increments. It's always best to add the stock in increments which is why I save ½ cup for later. Of course, during the baking, you can add an additional ¼ cup if you feel like it's drying out too quickly as the tops brown.

Switch things up with the ingredients. As I've mentioned, you can definitely add additional ingredients or switch a few ingredients for other ones to create a tasty experience! In addition, you can make vegan cornbread as the base instead of bread as well. This adds a really nice twist. Just treat the cornbread as you would the bread in terms of pre-baking the cubes for a crispier base.

Baking dish filled with homemade vegan stuffing

How to Store + Reheat Vegan Stuffing

Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, simply add servings to the oven until warmed through.

Can I Make this Homemade Vegan Stuffing Gluten-Free?

Absolutely! To make this vegan stuffing gluten-free, simply substitute the bread with a gluten-friendly version.

Can I Make this Homemade Vegan Stuffing Ahead of Time?

Of course! If you're thinking about making this vegan stuffing ahead of time, that's absolutely fine. Simply prep all chopped ingredients and add it all to a large airtight container (keeping the bread separate) and refrigerate until ready to begin cooking---up to 2 days. On the day of making, let everything sit at room temperature for 30 minutes before continuing recipe.

Other Thanksgiving Side Dishes You'll Love

If you are in love with this Homemade Vegan Stuffing as much as I am, check these recipes out!


If you make this Homemade Vegan Stuffing or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Overhead shot of Vegan Stuffing

Baking dish filled with homemade vegan stuffing

Homemade Vegan Stuffing

November 7, 2022
5 from 7 votes
Make this delicious Homemade Vegan Stuffing for the perfect Thanksgiving side dish for the entire family!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 8 servings



  • 1 loaf vegan sourdough bread, challah, or brioche, cubed (Preferably a day old; See Notes for Vegan version)
  • 4 Tbsps vegan butter (See Notes!)
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 4 stalks celery, chopped into 1-inch chunks
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon dried sage
  • 2 cups organic vegetable stock + ½ cup
  • ½ cup dried cranberries
  • 1 cup organic kale, chopped


  • Preheat the oven to 350 degrees Fahrenheit and lightly grease a standard 9x13 baking dish.


  • In a large (12-inch) skillet, add the butter and once melted, add the minced garlic and onions, sautéing until translucent + fragrant, about 1-2 minutes. Add in the celery followed by salt, black pepper, garlic powder, thyme, parsley, and sage, stirring everything together until combined.
  • Add in the 2 cups of veggie stock and chopped kale and stir to combine. Bring everything to a boil for 2-3 minutes before removing from heat. NOTE: The kale should be wilted at this point.


  • Add half of the cubed bread to the prepared bakings dish and carefully pour half of the mixture atop the bread. Sprinkle a bit of cranberries and add the remaining cubed bread. Pour the remaining mixture atop the bread followed by the ½ cup of veggie stock.
  • Bake for 20 minutes or until the tops are golden brown and the middle is "barely jiggly".
  • Remove the stuffing from the oven and let cool slightly, about 10-15 minutes before slicing or scooping it out to serve.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, simply add servings to the oven until warmed through.
  • BREAD: For this stuffing you can use any type of vegan rustic bread: regular white bread, sourdough bread, rye, multi-grain, or even brioche bread for a nice twist. It's best to use day old bread or for newly fresh bread, bake cubed bread for 10 minutes or so in the oven atop a baking sheet until a bit crunchy and dried out.
  • VEGAN BRIOCHE: To make your own vegan brioche bread, see my latest recipe.
  • APPLE CIDER: You can choose to add ½ cup of store-bought or homemade apple cider as a substitute for the veggie stock for added flavor. Here's an easy homemade recipe here.
  • OIL: You can feel free to use Extra Virgin Olive oil, Grapeseed oil, or coconut oil instead of vegan butter, if preferred.
  • MAKE AHEAD: If you're thinking about making this vegan stuffing ahead of time, that's absolutely fine. Simply prep all chopped ingredients and add it all to a large airtight container (keeping the bread separate) and refrigerate until ready to begin cooking---up to 2 days. On the day of making, let everything sit at room temperature for 30 minutes before continuing recipe.


Calories: 103kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 343mg | Potassium: 227mg | Fiber: 4g | Sugar: 1g | Vitamin A: 844IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Homemade Vegan Stuffing.

Script text: Xx, Shanika

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Love this Recipe?

  1. I'm with you and can do without the soggy stuffing! I'm so excited about this flavorful, easy, soggy-free stuffing! Thank you!