Years and years ago, famed vegan Chef Bryanna Clark Grogan shared her traditional vegan stuffing recipe with us. It was a sample from her time-tested cookbook The (Almost) No-Fat Holiday Cookbook, which is still sold to this day.
The recipe below has been adapted just a touch, but it still follows her basic formula. We’ve also updated her holiday-worthy recipe and this post with some helpful notes.
Recipe Notes: Traditional Vegan Stuffing
Bread – This is a great recipe for using up stale bread, but it’s okay to use fresh bread, too. If using gluten-free bread, know that it tends to get a little soggier when moisture is added, so you might need to add a little more bread. And remember that lots of bread types and brands do contain dairy. Consult my dairy ingredient list to ensure you pick a safe option. Or go with homemade!
Herbs – If you prefer to use fresh herbs, 1/2 teaspoon dried herbs equals about 1 1/2 teaspoon fresh chopped herbs. And you can always add more to taste. Bryanna keeps it simple with the seasoning, but you might like to use a heavier hand.
Salt & Pepper – Bryanna didn’t include salt and pepper in her recipe, but we think they are almost essential. The amount of salt and pepper you use could range from 1/4 teaspoon to 1 teaspoon. It will depend quite a bit on the saltiness of your broth and bread. Don’t hesitate to start with less, taste after stirring, and add more if needed.
Photo by bhofack22 photography.
Special Diet Notes: Traditional Vegan Stuffing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally top food allergy-friendly.
- 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)
- Preheat your oven to 350ºF and grease a large baking dish with sesame oil.
- 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.
- 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.
- Pack the stuffing into your prepared baking dish. Brush the top of the stuffing with sesame oil.
- Cover the dish with foil and bake for 1 hour.
More Thanksgiving Stuffing Recipes
Slow Cooker Sausage Stuffing (with Vegan Option)
Cranberry Pecan Multi-Grain Stuffing
Another Basic Vegan Stuffing
2 Comments
What about the bread how do u get bread without dairy or eggs in it or processed in the same place?
I use Rudi’s or Silver Hills Bakery.