Traditional Vegan Stuffing
Prep time
Cook time
Total time
This simple dish is a must for Thanksgiving and other holiday gatherings.
Serves: about 8 servings
  • Sesame oil, as needed
  • 1 tablespoon olive oil or buttery spread*
  • 1 large onion, chopped
  • 1 cup chopped celery and tops
  • ¾ pound dairy-free bread cubes or cornbread cubes (gluten-free, if needed; see Notes in post above)
  • 1½ cups vegetable broth
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried savory
  • Salt, to taste (see Notes in post above)
  • Pepper, to taste (see Notes in post above)
  1. Preheat your oven to 350ºF and grease a large baking dish with sesame oil.
  2. Heat the olive oil or buttery spread in a large skillet over medium-low heat. Add the onion and celery and saute until softened, about 5 minutes.
  3. Remove the skillet from the heat and add the bread cubes, broth, herbs, salt, and pepper. Stir until the bread is fully moistened and the ingredients are evenly distributed.
  4. Pack the stuffing into your prepared baking dish. Brush the top of the stuffing with sesame oil.
  5. Cover the dish with foil and bake for 1 hour.
*Bryanna skips the oil and uses a little broth to ensure the vegetables don't stick while cooking. But we prefer the richness and cooking ease from just a touch of olive oil or buttery spread. If you want your vegan stuffing to be even a little richer, you can increase the olive oil or buttery spread.
Recipe by Go Dairy Free at