4.96 from 23 votes
| 50 Comments
Why is stuffing so incredibly delicious? No really, think about it - it's just dried bread cubes, some veg, some spices, and a bit of broth- that's pretty much it. But put that simple combination together and magic happens. The most amazingly perfect, seasoned, fluffy Thanksgiving or Christmas side dish ever. Stuffing always seems to be the first dish to disappear at my family's holiday celebrations. That's why my easy vegan stove top stuffing is so perfectly genius (if I do say so myself).
You see, not only is this vegan stove top stuffing very easy to prepare (just toast bread cubes, sauté veg, combine and let sit for 10 mins), but you can make a giant pot of it. So if you're lucky, there might even be some leftovers. ...I mean this has never happened in my family, but one can dream, right?
This is a traditional flavoured stuffing with sage, thyme, rosemary, and some dried cranberries for a little pop of sweetness and chew. This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side. Bring on the vegan stuffing!! Your holiday table will not be complete without it!
To Make Easy Vegan Stove Top Stuffing:
Start by toasting the bread. Spread the bread cubes across two large baking sheet and bake for about 5-8 minutes until dried out and very lightly browned.
Melt the vegan butter in a large skillet or pan over medium-high heat. When melted add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the veggies soften and begin to brown.
Stir in the thyme, rosemary, sage, salt, and pepper. Then add the toasted bread cubes, vegetable broth, and dried cranberries - no need stir at this point. Remove the pan from heat and cover, then let sit for 10 - 15 minutes until softened. Once softened it will be easy to stir, so stir well to combine and serve hot
Common Questions:
Can I freeze stuffing?
Yes, as long as you store it correctly, it should last up to 3 months in your freezer. Be sure to store it in an air-tight container and, if you have a lot, freeze in smaller portions.
Can stuffing be made gluten-free?
This recipe can! Just swap out the bread for a gluten-free bread!
Bon appetegan!
Sam Turnbull.
4.96 from 23 votes
(click stars to vote)
Easy Vegan Stove Top Stuffing
The perfect traditional stuffing for Thanksgiving or Christmas. Just 30 minutes and can be made ahead of time. Perfectly seasoned, fluffy, with sage, thyme, rosemary and dried cranberries.
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 6 - 8 servings
PRINT PIN COMMENT
Ingredients
- 10 slices (450g) bread of choice - I used sourdough (gluten free if preferred), cut into 1 inch cubes
- 2 tablespoons vegan butter
- 2 carrots,, peeled and chopped
- 2 ribs celery, chopped
- 1 yellow onion,, chopped
- 4 cloves garlic,, minced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ½ teaspoon powdered sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup vegetable broth, (more if needed)*
- ⅓ cup dried cranberries
US Customary - Metric
Instructions
To toast the bread: Preheat your oven to 400F (200C).
Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned.
To make the stuffing:Melt the vegan butter in a large skillet or pan over medium-high heat. When melted add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the veggies soften and begin to brown.
Stir in the thyme, rosemary, sage, salt, and pepper. Then add the toasted bread cubes, vegetable broth, and dried cranberries -no need stir at this point. Remove the pan from heat and cover, then let sit for 10 - 15 minutes until softened.
Once softened it will be easy to stir, so stir well to combine and serve hot. *I find some types of bread are more absorbent than others so if 1 cup of vegetable broth was not enough to reach desired texture, add a splash more, cover and let sit again until desired texture is reached.
Notes
Make Ahead: This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side.
Oil-free: for an oil-free stuffing, skip the vegan butter and instead do a water or broth sauté.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 77kcal | Carbohydrates: 12g | Fat: 3g | Sodium: 415mg | Potassium: 134mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3745IU | Vitamin C: 3.6mg | Calcium: 27mg | Iron: 0.5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Side Dish
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Side Dish
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Reader Interactions
Comments
Charmaine says
Plantbasenews.org/veganrecipes/dinner/creamy-cauliflower-casserole-recipes
This was really good. I recommend using 1/2 the recipe. It still makes 4 large servings.
Do you have any other cauliflower recipes. I enjoy cauliflower a lot. I usually have it 4 times out of the week. One cauliflower makes a lot.
I am allergic to coconut.
Reply
Charmaine says
I have tried your 8 recipes for cauliflower. Looking for some more!
Reply
Jess @ IDTLC Support says
You can find cauliflower recipes right here: https://itdoesnttastelikechicken.com/?s=cauliflower and if the recipe calls for coconut milk, you can substitute with a plant milk of your choice!
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