This easy Vegan Stuffing recipe is a tasty traditional holiday side dish made with simple ingredients. Sage and onion add loads of festive flavor and this vegan dressing can be turned into stuffing balls or be baked in a casserole dish. Perfect for vegetarian Thanksgiving or Christmas!
For my family, Thanksgiving and Christmas dinner is alllll about the stuffing. We are most definitely a stuffing family.
Some of my earliest memories of Christmas are my sisters and I prepping stuffing in the kitchen on Christmas Eve under the supervision of my parents.
I love the flurry of Christmas dinner prep. Chopping, cutting, mixing and the air filled with the mingling scents of cinnamon and sage, pine and cloves.
Growing up, I was the only veggie in my family, so I got my own vegetarian stuffing. Yay!
This vegan recipe is similar to a traditional pork sage and onion stuffing, but completely meat free.
I've been making this Vegan Stuffing for decades, and it couldn't be simpler.
Whiz up breadcrumbs (or use bread cubes). Mix with dried sage, chopped water chestnuts and sauteed onion and celery. Moisten with vegetable stock, pile into a casserole and bake!
Now, I see you side-eyeing me and wondering why the water chestnuts. Trust me.
Water chestnuts are popular in Chinese cooking, so they seem unusual in a Vegan Stuffing recipe. But the sliced water chestnuts stay firm when cooked so they add a lovely texture compared to the soft veggies and breadcrumbs.
If you can't get them, substitute some chopped nuts for a lovely texture, or just leave them out.
We love the flavors of all the fresh herbs used around the holidays.
Our favorite herb is sage because we can use it in a variety of different side dishes including in this easy vegan and vegetarian stuffing. You'll also love it in my Sage Gravy.
Why You'll Love This Recipe
The bread is easily whizzed up in a blender.
You can use bread cubes instead.
Customize the herbs and spices to your preferences. It's tasty with rosemary or thyme.
This stuffing can be made into stuffing balls or baked right in a casserole dish.
It’s an easy side to bring to a holiday party.
Vegan stuffing can be prepped ahead of time.
This is also vegetarian.
Breadcrumbs: This makes up the bulk of stuffing. You can blend up a loaf of bread or use bread cubes to save time.
TIP: I save my bread ends (the kids won't eat them!) and put them into a bag in the freezer. Then, when I have lots, I whiz the frozen bread slices in the blender and then freeze the breadcrumbs to use in this stuffing and other recipes.
Water Chestnuts: These are optional, but they really add a great flavor and texture to the mix. Find them in the Chinese aisle at the grocery store. Leave them out or substitute for traditional chestnuts or chopped nuts.
Onion & Celery: These aromatic vegetables are responsible for that great homemade flavor.
Dried Sage: The perfect herb for stuffing. Feel free to use dried or fresh and as little or as much as you prefer.
Vegetable Broth: This gives the stuffing a more intense flavor and makes it lovely and moist.
Salt & Pepper: Add these to season your stuffing just right. If your vegetable stock is salty, you might only want to add pepper.
Step By Step Tutorial
You'll be surprised just how easy it is to make vegan stuffing. Follow these simple steps for perfect vegetarian dressing.
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
If using water chestnuts, chop them roughly.
Cook the celery and onion over a medium/low heat for 5 minutes or until soft, stirring often.
If making breadcrumbs, whiz chunks of bread in a blender or food processor.
Add the breadcrumbs, onion and celery, water chestnuts (if using), sage and pepper, and mix well.
Add the vegetable stock and stir to combine. It will be damp but not soggy.
Spoon into a baking dish (I use a 6 inch round casserole) and bake for 30 minutes or until the top starts to brown. Note: don't pack the stuffing in.
You can use a blender or food processor to make the bread crumbs fast and easy.
You can easily double this recipe for larger groups, but make sure you usee a larger casserole pot, or cook it in two.
If you want to save time, use store-bought bread cubes.
Make sure you don’t pack the mixture into the dish, just spoon it in.
Instead of baking it as a casserole, roll the mixture into balls and bake on a baking sheet.
Add any leftover vegetarian stuffing to mushroom caps for Stuffed Mushrooms.
Goes great next to a Whole Roasted Cauliflower.
Make these Roasted Brussels Sprouts with Balsamic Glaze as a complimentary side dish.
Top the stuffing with some chopped Rosemary Maple Spiced Nuts.
Add some fresh rosemary or thyme to this easy side dish.
Throw in some sliced mushrooms to saute with the celery and onion.
You can use vegan butter in place of olive oil in this recipe.
Use Vegan Cornbread in place of the bread for a cornbread stuffing.
Add mixture to a muffin tin for stuffing muffins that look great on a holiday dinner plate.
Add some fresh or dried cranberries for a hint of sweetness and color.
To Make it Gluten-Free: Use a loaf of Vegan Gluten Free Bread as the base.
Make ahead: This vegan stuffing can be made ahead of time. Follow all of the steps except baking and store in the fridge in an airtight container for up to 3 days. Let it come to room temperature before baking or increase the cooking time another 5-10 minutes if right out of the fridge.
Storage: Cooked vegetarian stuffing should be cooled completely and stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: Once the stuffing is baked, it can be frozen in an airtight container for up to 2 months. Once ready to reheat, you can cook straight from frozen in a 350 degree oven covered for 45 minutes to 1 hour or until heated through.
What Brand Of Stuffing Is Vegan? If you’d like to skip the homemade stuffing, there are a few brands that make vegan stuffing mix including Pepperidge Farms and Arrowhead Mills. Make sure you read your labels!
What Can I Substitute For Eggs In Stuffing? This vegetarian stuffing does not require any eggs or binding ingredient since it is spooned into the dish and not packed. In other vegan stuffing recipes, you will find that egg replacer, flax eggs or even apple sauce is used in place of eggs.
What’s The Difference Between Stuffing and Dressing? Although these terms have become interchangeable, it's usually called stuffing when it is cooked inside a turkey, duck or chicken. Dressing is usually made outside of the bird. This is therefore actually a vegan dressing, but we always call it stuffing!
You’ll Love These Holiday Side Dishes
Stuffing is a traditional Thanksgiving or Christmas side dish. It's perfect alongside these other tasty sides!
Get the recipe
Easy Vegan Stuffing With Sage
- 1 tablespoon olive oil
- 2 stems of celery chopped
- 1 onion diced
- 4 cups (230g) breadcrumbs (approx 8 slices makes 230g/4 cups)
- 1 cup (140g) water chestnuts chopped (optional)
- 1 ½ tablespoons dried sage
- ¼ teaspoon black pepper
- 1 ¼ cups vegetable broth vegetable stock
- Preheat oven to 350F/175C.
- Heat the oil in a pan over a medium/low heat, add the celery and onion and cook, stirring often, for 5 minutes or until soft but not browned.
- Add to a large bowl with the breadcrumbs, water chestnuts (if using), sage and pepper, and mix well.
- Add the vegetable stock and stir to combine. It will be damp but not soggy.
- Spoon into a baking dish (I use a 6 inch round casserole dish) and bake for 30 minutes or until the top starts to brown.
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Parmentier Potatoes Make ahead: This vegan stuffing can be made ahead of time. Follow all of the steps except baking and store in the fridge in an airtight container for up to 3 days. Let it come to room temperature before baking or increase the cooking time another 5-10 minutes if right out of the fridge. Storage: Cooked vegetarian stuffing should be cooled completely and stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Freezing: Once the stuffing is baked, it can be frozen in an airtight container for up to 2 months. Once ready to reheat, you can cook straight from frozen in a 350 degree oven covered for 45 minutes to 1 hour or until heated through.