Traditional Vegan Stuffing that’s as Simple as it is Delicious

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.

Traditional Vegan Stuffing

 

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Prep time

15 mins

Cook time

65 mins

Total time

1 hour 20 mins

 

This simple dish is a must for Thanksgiving and other holiday gatherings.

Author: Adapted from Bryanna Clark Grogan

Serves: about 8 servings

Ingredients

• 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)

Instructions

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.

Notes

*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.

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More Thanksgiving Stuffing Recipes

Slow Cooker Sausage Stuffing (with Vegan Option)

Cranberry Pecan Multi-Grain Stuffing

Another Basic Vegan Stuffing