Homemade Vegan Stuffing

5 from 7 votes

Elevate your holiday table with this Homemade Vegan Stuffing recipe--A delightful alternative to the traditional Thanksgiving classic, without sacrificing any of the flavor. This recipe boasts a medley of rustic cubed bread, sautéed onions, fragrant garlic, crisp celery, sweet cranberries, hearty kale, and a harmonious blend of seasonings and herbs. Make ahead + Gluten-free options.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Keyword: baked, bread, classic, cranberry, dairy-free, dinner, easy, fall recipe, fluffy, food, garlic, healthy, herbs, holidays, homemade, indulge, plant-based, recipe, savory, southern, thanksgiving, traditional, vegan, weeknight meals

Servings: servings

Calories: 103kcal

Author: Shanika

Ingredients

STUFFING:

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

US Customary - Metric

Instructions

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

SAUTE THE VEGGIES + MAKE THE MIXTURE:

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.

ASSEBMLY:

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!

Notes

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.

Nutrition