This Vegan Stuffing is made with celery, onions, water chestnuts, toasted bread cubes and vegetable broth.  It’s seasoned with dried sage and topped with vegan butter then baked until deliciously golden. You don’t have to wait for the holidays to make this easy stuffing recipe, it’s simple enough to make any night of the week!

baking dish with bread stuffing

This is my favorite bread stuffing recipe!  Some stuffing recipes add sausage, giblets and eggs, but we keep things delicious,  simple and on the healthy side.

bowls of bread stuffing ingredients

This bread stuffing recipe is a vegan version of the stuffing that my mom has made for the holidays since I was a kid.  The great thing about this vegan stuffing recipe is you don’t have to wait for the holidays to make it.  It’s so simple to make and it makes a great side dish to grilled chicken, turkey patties, vegan patties, or you can even stuff it inside zucchini or peppers. 

VEGAN STUFFING RECIPE

  • 12-15 slices of bread (about 12 cups), toasted and cut into cubes or torn into pieces 
  • 2-3 tablespoons extra-virgin olive oil
  • 3 onions, chopped
  • 1 whole head celery, chopped
  • 1 8-ounce can sliced water chestnuts, chopped (you can find water chestnuts in the Asian food section at markets). Water chestnuts add flavor and crunch and they’re really the star of this dressing (in my opinion).
  • 1/2 teaspoon ground sage (or 1 teaspoon dried sage or 1 teaspoon poultry seasoning)
  • 2-3 cups vegetable broth
  • 2-3 tablespoons vegan butter

VARIATIONS

  • Add 1-2 cloves garlic
  • Use 1 teaspoon poultry seasoning instead of sage
  • Sprinkle in 1-2 tablespoons fresh parsley

pot with chopped onions and celery

pan with sauteed onions and celery

HOW TO MAKE BREAD STUFFING

The key to a great homemade stuffing is to make sure your bread is nicely toasted.  My mom always uses a combination of whole wheat and white bread, which provides the best flavor and texture.  When I make it, I typically use a good whole grain bread like Dave’s Killer Bread with 21 whole grains and seeds.  It has a lot of flavor and I like the added seeds for texture.  A bread like this also adds a lot of plant protein making this vegan stuffing more nutritious.  

  1. Toast bread.  Lightly brown bread slices in the oven or lightly toast them in a toaster, then cut them into squares.
  2. Prepare vegetables.  Peel and chop onions, chop celery and chop water chestnuts.
  3. Saute vegetables.  Heat oil in large pan or Dutch oven and add the celery and onions.  Saute until soft (about 10 – 15 minutes – depending on size of your pan), then add the water chestnut and cook another 2-3 minutes.
  4. Add toast.  Stir in toast 1 fistful at a time.  
  5. Pour in broth.  Stir in broth a little at a time to moisten and incorporate the bread with the vegetables.
  6. Season.  Sprinkle in the dried sage and season with salt and freshly ground black pepper.
  7. Bake. Scoop the mixture into a greased 13 x 9 inch casserole or other baking dish and bake in the preheated oven for for 20 minutes, then remove foil and bake another 15-20 minutes or until you have the stuffing has a nice browning on top.  Be careful not to cook too long or stuffing will dry out and/or burn.

pan with sauteed onions and celery

CAN I MAKE THIS STUFFING AHEAD OF TIME?

You sure can! Homemade stuffing can be made one to two days ahead of time. 

  • Just prepare the stuffing according to the instructions.
  • Spread it into a baking dish and cover well with plastic wrap.
  • Refrigerate for up to 2 days ahead of time.
  • When you’re ready to bake it, remove from the refrigerator and let sit at room temperature for 20-30minutes.
  • If the stuffing is dried out at all, mix in a splash or two of vegetable broth.
  • Remove the plastic wrap and bake according to the directions.

baking dish with bread stuffing

baking dish with bread stuffing

 

MORE SIDE DISH RECIPES 

baking dish with bread stuffing
Yield: 8 servings

Vegan Stuffing

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

This Vegan Stuffing is made with celery, onions, water chestnuts, toasted bread cubes and vegetable broth.  It's seasoned with dried sage and topped with vegan butter then baked until deliciously golden. You don't have to wait for the holidays to make this easy stuffing recipe, it's simple enough to make any night of the week!

Ingredients

  • 12-15 slices of bread (about 12 cups), toasted and cut into cubes or torn into pieces 
  • 2-3 tablespoons extra-virgin olive oil
  • 3 onions, chopped
  • 1 whole head celery, chopped
  • 1 8-ounce can sliced water chestnuts, chopped
  • 1/2 teaspoon ground sage (or 1 teaspoon dried sage)
  • 2-3 cups vegetable broth
  • 2-3 tablespoons vegan butter

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly brown bread slices in the oven or lightly toast them in a toaster, then cut them into squares.
  3. Peel and chop onions, chop celery and water chestnuts.
  4. Heat oil in large pan or Dutch oven and add the celery and onions.  Saute until soft (about 10 - 15 minutes - depending on size of your pan), then add the water chestnut and cook another 2-3 minutes.
  5. Gradually add toast bread cubes 1 fistful at a time.  
  6. Pour in broth a little at a time to mix in the bread.
  7. Season with ground or dried sage and season with salt and freshly ground black pepper.
  8. Scoop the mixture into a greased 13 x 9 inch casserole or other baking dish
  9. Dab the top with vegan butter and cover the top of the baking dish with foil.
  10. Bake in the preheated oven for for 20 minutes, then remove foil and bake another 15-20 minutes or until you have the stuffing has a nice browning on top.  Be careful not to cook too long or stuffing will dry out and/or burn.

Notes

VARIATIONS

  • Add 1-2 garlic cloves
  • Use 1 teaspoon poultry seasoning instead of sage
  • Sprinkle in 1-2 tablespoons fresh parsley


CAN I MAKE IT AHEAD OF TIME

Homemade stuffing can be made one to two days ahead of time. 

  • Just prepare the stuffing according to the instructions.
  • Spread it into a baking dish and cover well with plastic wrap.
  • Refrigerate for up to 2 days ahead of time.
  • When you're ready to bake it, remove from the refrigerator and let sit at room temperature for 20-30minutes.
  • If the stuffing is dried out at all, mix in a splash or two of vegetable broth.
  • Remove the plastic wrap and bake according to the directions.