Vegan Stuffing Recipe – Vegan Vegetarian Meatless Monday Thanksgiving Dinner

Vegan/Vegetarian Stuffing Dressing Recipe
Adapted from The Savvy Vegetarian Traditional Vegan Stuffing

Vegan Stuffing can not be that can to make, and it has to be easier that vegan cornbread dressing. See, I know the difference.

Ingredients for vegan stuffing:

10 cups bread cubes or 1 1lb of bread
2 tablespoons
2 medium onions, chopped
3 celery stalks, chopped
1 tablespoon dried parsley
1 teaspoon rubbed sage
1 teaspoon garlic powder
1/2 teaspoon black pepper
½ teaspoon salt, optional
1 ½ cups vegetable stock
½ cup mushroom soup or gravy

Directions on how to make vegan stuffing/dressing:

Preheat the oven to 400 degrees F.

Use cooking spray to grease a 9×18 inch baking pan. Place bread cubes in the pan evenly and toast in the oven for 10-15 minutes.

Once cubes are toasted, remove them from the oven and turn heat down to 350 degrees F.

Heat 2 tablespoons of vegan butter in a large skillet over medium high heat. Sautee onions and celery until translucent.

Add the parsley, sage, garlic powder, black pepper, and salt to the onions and celery. Mix well.

Mix the onion-celery mixture in with the bread cubes in the large baking pan until evenly combined.

In a separate container, mix vegetable stock and mushroom soup together. Pour the vegetable stock mixture over the bread cubes until it is moist and clumping, but not soggy.

Cover with foil and bake the vegan stuffing for 25 minutes, then uncover and continue baking for 10 — 15 minutes until the top is crisp.

Enjoy your vegan stuffing or vegan dressing, lets just call it vegan stuffing/dressing.


  1. Been a vegan for years but always looking on ideas of how to improve my dressing. Cubing my own high quality bread…great idea! I can’t believe I never thought of that and been buying the pre made stuff. Thank you. Oh, and stay strong…most of us have had to deal with the snarky comments of others, it gets better.

  2. I think I want to try and make vegan cornbread stuffing, using this recipe. I discovered that you can easily make vegan cornbread by using your favorite cornbread recipe and replacing the eggs and milk with soy milk and FEATHERWEIGHT baking powder; using at least one and a half times the amount of baking powder you would normally use.

  3. Hey, I switched up your mushroom recipe a bit and it came out wonderful! I didnt have everything you had plus I used water instead of any other things; but it was delish. So wonderful to be able to cook for yourself, right?
    I didnt have any stuffing for Thanksgiving ; — (

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