Basic Vegan Stuffing (Vegan, Soy-Free)


This versatile recipe can be “dressed-up” however you like.


  • 1-pound loaf of bread, cut into small cubes
  • 3/4 cup vegan margarine (ie smart balance)
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning (vegan)
  • 1/2 teaspoon salt and pepper, to taste
  • 1 cup vegetable broth

Air-dry bread pieces for at least two hours. In a sauce pan, melt vegan margarine over medium heat. Add onion and celery, cooking until soft. Add poultry seasoning, salt and pepper. Stir in bread chunks until evenly coated. Moisten with vegetable broth and mix well. Bake in a casserole dish greased with vegan margarine at 350 degrees for 30 to 40 minutes. Makes 8 servings.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Christine Klatt on

    An ordinary loaf of bread is not soy-free. Soy-free bread is available, but I live in the woods and I’d have to drive an hour one-way. You can make your own bread, though. That works.

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