Vegan Stuffing Recipe (2024)

By Gena Hamshaw

Vegan Stuffing Recipe (1)

Total Time
About 1 hour, plus drying
Read community notes

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it’s in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn’t dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone — vegans and otherwise — coming back for seconds.

Learn: How to Cook a Turkey

Learn: How to Make Stuffing

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:6 to 8 servings

  • 1(1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
  • ½cup pecans (2 ounces)
  • 4tablespoons vegan butter, plus more for greasing the dish
  • 1large onion, chopped (about 1½ cups)
  • 3 to 4celery stalks, chopped (about 2 cups)
  • 3tablespoons finely chopped fresh sage leaves
  • 2tablespoons fresh thyme leaves
  • ¼cup chopped parsley
  • 3cups low-sodium vegetable broth
  • Kosher salt and black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

310 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 8 grams protein; 536 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Vegan Stuffing Recipe (2)


  1. The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.

  2. Step


    Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.

  3. Step


    Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.

  4. Step


    Add the bread to the skillet and 2½ cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)

  5. Step


    Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining ½ cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Sautéed chopped mushrooms contribute to moisture and texture. I like to use brown / crimini.

Karen N

Chopped apples, preferably something a bit tart, adds a nice touch.


Quite similar to the vegan dressing I made a few times - I used oil instead of butter and added chopped apple. I wouldn't use pricey pecans in this; they'll get lost. Use walnuts instead.

becky w

Delicious! Used a farm style hard crust loaf and axed the pecans due to food allergies. I made it the day before and heated it in a 350 oven covered for around an hour for the day of.


haven't made it yet, but wanted to address "how to achieve that signature texture without the eggs".So simple! Use flaxseed meal. Works every time.1 tbsp flaxseed, 3 tbsps water. Let sit about 5 minutes. Voila! Add in place of eggs.


Sautéed mushrooms along with mushroom broth add a nice flavor. Limit broth use to 2 - 2.5 cups to prevent it from being too moist.


I added about a cup of chopped cremini mushrooms and reduced the total broth by 3/4 cup (1/4 while mixing and skipped the final drizzle) to offset the extra moisture. The pecans were delicious as written and added great flavor. Don’t leave them out. This will be our staple stuffing in the years to come.


Did not really care too much for the taste. I had to cook for 1.5 hrs before the stuffing set. Likely cold have added less broth before putting the stuffing in the oven. Stuffing held up well so the eggs were not mixed. Stuffing tasted odd. Like other people have mentioned, the stuffing needs some tartness and maybe sweetness. Dried cranberries msg help. I had some lemon so the dish was palatable.


amazingly delicious—better than the traditional by far. Thank you!


try 1/2 whole wheat bread next time for my "fiber"philes


Delicious- made for Thanksgiving 2021. But- I would omit or reduce the pecans next time. I love pecans, but the recipe as written is just too much.


I make a very similar style of stuffing, but never thought about adding pecans. Thanks for the idea! Oh, sautéed mushrooms are a great addition if you're into that.


For the mushrooms - do you sautee them with the onions & celery or separately?


haven't made it yet, but wanted to address "how to achieve that signature texture without the eggs".So simple! Use flaxseed meal. Works every time.1 tbsp flaxseed, 3 tbsps water. Let sit about 5 minutes. Voila! Add in place of eggs.


I added about a cup of chopped cremini mushrooms and reduced the total broth by 3/4 cup (1/4 while mixing and skipped the final drizzle) to offset the extra moisture. The pecans were delicious as written and added great flavor. Don’t leave them out. This will be our staple stuffing in the years to come.


Made as written except, I only subbed out the vegan margarine for olive oil and walnuts for pecans since I had those on hand. I accidentally forgot about the walnuts in the oven and burned half of them, but if you're wondering if you can skip the nuts... you can.


I thought this was great. I used a vegetable stock I refortified with mirepoix, bay, napa cabbage stalks, tamari, and konbu. I also added roasted, shelled chestnuts which was a joy.


When you bake it at the end what temperature is it supposed to bake at?


I assume it’s all at 350


Used 1 t dried sage, a bit more than half a tsp of ground thyme. Since using dried herbs used more parsley. Also used better than bouillon's roasted garlic broth, sprinkled a bit of chopped apple on top. SO good.


Sautéed mushrooms along with mushroom broth add a nice flavor. Limit broth use to 2 - 2.5 cups to prevent it from being too moist.


I always add cranberries, not the sweetened dried ones. Adds a great tart flavor to the dressing. I also add chestnuts but that won’t work if you want nut free.


Also curious as to whether or not this can be made in advance?


I like to add apples, fennel and vegan sausage too.

Private notes are only visible to you.

Vegan Stuffing Recipe (2024)


What can I use instead of eggs to bind stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

What is vegan stuffing made of? ›

In this vegan stuffing recipe, I keep the celery, onions, and crusty bread, but I use a generous amount of olive oil instead of butter, which adds robust flavor. Then, I increase the veggies. Along with the onion and celery, I add a hefty amount of shiitake mushrooms, kale, and tons of fresh herbs.

Which stuffing mix is vegan? ›

Pepperidge Farm doesn't just make cookies and bread, they make vegan stuffing for the holidays too! Crafted from a blend of bread, herbs, and spices, the plant-based stuffing brand offers several options to dig into. Vegans can enjoy the Herb Seasoned Classic and Corn Bread Classic stuffing mixes.

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

What do vegans use to bind instead of eggs? ›

Ground flax seeds

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

What is a vegan substitute for eggs as a binder? ›

Flaxseed (aka linseed)

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

What is homemade stuffing made of? ›

This stuffing is classic through and through… from the sautéed onion and celery in lots of butter, to the familiar scent of poultry seasonings and the combination of plain dried bread cubes and chicken stock. It all combines to make one of the best traditional stuffing recipes I've ever had.

What can be used as stuffing? ›

Here are a few suggestions.
  • Old tights or socks. Nylons work great, but woolly ones will do too. ...
  • Worn out t-shirts or jumpers. Again, these should be clean. ...
  • Tissues or tissue paper. ...
  • Newspaper. ...
  • Plastic bags. ...
  • Packing materials. ...
  • Toy stuffing from another toy. ...
  • The filling from a pillow.
Jan 22, 2019

Is Pepperidge Farm cornbread stuffing mix vegan? ›

Pepperidge Farm Herb Seasoned Stuffing contains no animal products, but be careful because a lot of their other flavors do contain chicken and/or chicken broth. And the Cornbread Stuffing Mix at Trader Joe's is also vegan.

What is a substitute for margarine in stuffing? ›

It's easy to swap in coconut oil, olive oil, canola oil, avocado oil, or vegetable oil for margarine. In most recipes, oil is substituted for margarine at a 3:4 ratio. This accounts for any water or other ingredients in the margarine. So, for every cup of margarine in the recipe, use 3/4 cup of oil.

Is Kraft Stove Top stuffing vegan? ›

Ironically, as another user pointed out in comments, the Stove Top Sage stuffing is not vegan as it contains trace amounts of dried cooked chicken. Many users thanked Dee for the tip. “I would never in a million years [have] picked that up and read the ingredients,” said one user. “Thank you.

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

How do you keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Can I use mayonnaise instead of eggs as a binder? ›

There are more than a few reasons why mayo makes sense as a substitute for egg wash. Since they both share the same main ingredient (eggs), they function in very similar ways. Much like egg wash acts as a binding agent to help seasonings and breadcrumbs stick to meat, creamy mayonnaise also manages to do the same.

Can I use milk instead of egg to bind? ›

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

What can I use as a substitute for eggs? ›

Egg replacers
  • Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. ...
  • Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. ...
  • Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. ...
  • Silken tofu. ...
  • Ripe banana. ...
  • Ground flaxseed.

What can I use as a binder for breadcrumbs instead of eggs? ›

Here are some common egg substitutes for breading:
  • Milk or Buttermilk:Dip the meat in milk or buttermilk before coating it with the breading. ...
  • Yogurt:Plain yogurt can serve as a good substitute for eggs in breading. ...
  • Mustard:Dijon or regular mustard can act as a binder for the breading.
Nov 21, 2023

Top Articles
Latest Posts
Article information

Author: Lidia Grady

Last Updated:

Views: 5405

Rating: 4.4 / 5 (65 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Lidia Grady

Birthday: 1992-01-22

Address: Suite 493 356 Dale Fall, New Wanda, RI 52485

Phone: +29914464387516

Job: Customer Engineer

Hobby: Cryptography, Writing, Dowsing, Stand-up comedy, Calligraphy, Web surfing, Ghost hunting

Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.