Best Vegan Stuffing Recipe (Easy Too)

My Vegan Stuffing recipe is the best part of Thanksgiving and Christmas dinner, made with whole food easy ingredients like of mushrooms, veggies, vegan sausage, apples, wild rice, fresh herbs and hearty sprouted grain bread. It’s jam packed with flavour and tastes incredible!

If your looking for vegan stuffing recipes… stop right here!

This is seriously the best vegan stuffing ever! I’ve been making this stuffing recipe for 25+years and it was super easy to veganize! I just swapped out meat sausage for plant based sausages and used vegetable stock instead of turkey stock! simple! and crazy good! Make on the stovetop and bake in the oven! 

No holiday meal would be complete without my vegetable stuffing, Approved by Vegetarians and Omnivores. It’s a winning side dish, and my favourite part of thanksgiving and Christmas dinner! Easter too!

What makes this vegan stuffing the best?

You need flavour and texture, folks! So.. the more veggies, mushrooms, sausage and rice the better, lol! And then sop it all up with tasty veggie stock and crispy bread and bake it, mmmm so simple so goood! add vegan gravy, check?

I used to add pork or Italian sausage to my stuffing, so I love the addition of vegan sausages, the flavour and meaty texture is delicious, but the real flavour bomb is the diced apple, such a fresh bite, pair that with fresh herbs, spices, mushrooms, veggies, rice and hearty bread, Wammo! Best Vegetable stuffing ever!

Best Bread for Holiday stuffing?

A dense hearty bread works best because it hold it shape and doesn’t turn into mush when baked. I usually use one type or a mixture of hearty and whole wheat. Squirrelly Bread is one of my favourites.

How to make Vegan stuffing:

Start by cubing and toasting the bread in the oven, set aside while you sauté the onion and garlic, add in the sausage, to crisp a bit. Then in goes the veggies, herbs and spices to cook for awhile. Turn off the heat and add the apples and cooked rice, and veggie stock. Give it a mix. Stir in the crispy bread add it all to your casserole dish and bake! Easy and delicious!

This Vegan Stuffing is:

Perfect for the holidays

Full of veggies

Delicious!

Hearty

Savory

Crispy

Fresh

Easily oil free

Easily gluten free

Other Savory holiday side dishes you would like:

• Easy Vegan Gravy – Seriously Good!
• Easy Vegan Mushroom Gravy! (GF & Oil Free Option)
• Best Vegan Macaroni Salad with Smoked Tofu – So Easy!
  Garlic and Balsamic Roasted Mushrooms
  
• Best Vegan Mac and Cheese (Easy 20 Minute Recipe)
• Vegan Scalloped Potatoes
• Vegan Mashed Potatoes (Instant Pot)
• Easy No Knead Bread (Best Artisan Bread Ever!)
• Vegan Potato Salad (Vegan mayonnaise & Dill)Vegan Salsbury Steak Meatloaf
• Best & Easiest Vegan Broccoli Salad
• Curried Quinoa Salad ( yes I serve this with my holiday dinner! it’s delicious)

Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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Best Vegan Stuffing Recipe (Easy Too)

★★★★★ 5 from 2 reviews

• Author: Verna
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: mains, snacks & sides, gluten free,
• Method: stovetop/oven
• Cuisine: American
• Diet: Vegan

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Description

My Vegan Stuffing recipe is the best part of Thanksgiving and Christmas dinner, made with whole food easy ingredients like of mushrooms, veggies, vegan sausage, apples, wild rice, fresh herbs and hearty sprouted grain bread. It’s jam packed with flavour and tastes incredible!

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Scale 1x2x3x

Ingredients

• 7 cups cubed bread,( bite size pieces) approximately 7 slices depending on bread used, See notes*
• 1 tbsp oil or so, (optional)
• 1 small yellow onion, diced
• 3 garlic cloves or more, chopped
• 2 or more Vegan sausages,( optional) sliced lengthwise into quarters and chopped, (see notes for options)
• 2 celery stocks , diced
• 1/2–3/4 cup chopped bell pepper, I use a couple different colours?
• 1/2 lb (227 grams) ( 8 oz) chopped mushrooms
• 1 apple cored and chopped
• 1 cup wild rice, cooked
• 1.5 tsp poultry seasoning
• 1/2 tsp ground fennel
• 1/2 tsp dried parsley
• 1/2 tsp granulated garlic
• 1/2 tsp salt
• 1 tsp or so fresh rosemary, finely chopped
•  1tsp Better than Bouillon No chicken soup base + 1 cup water /or 1 cup vegetable stock

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Instructions

1. Preheat oven to 350° /Lightly grease a 9×13 casserole dish.( I use my lasagna pan)
2. Spread cubed bread evenly on baking sheet , bake for 10-12 minutes, stirring halfway. Remove from oven and set aside
3. Add onions, oil(or broth/water) , pinch of salt and pepper to a large non stick skillet set to medium heat. Sautés for 5 minutes, till onions are softening and slightly brown, then add garlic and sausage(s), cook for another 3 minutes or so to crisp the sausage a bit. (see notes for sausage options)
4. Add the celery, peppers, mushrooms and cook for 5 minutes or so until veggies are softening but the celery and peppers still have a slight bite to them. Add in the herbs, salt and spices, give it a stir.
5. Turn off the heat. Now add the diced apple, cooked rice and veggie stock, give it a mix.
6.  Add the toasted cubed bread and mix until combined (if you find your skillet not big enough add everything to a large bowl to mix) Taste for seasonings, add more salt, pepper and or poultry seasoning if needed. If stuffing seems to dry add little more veggie stock. I find 1 cup of vegetable stock is perfect.
7. Add the stuffing mix to the casserole dish. Lightly spray top of stuffing with oil for a crispier top ( optional) and Bake covered for 30 minutes. Uncover and broil for 3-5 minutes. Watch carefully make sure not to burn.
8. Remove from oven, Serve and Enjoy! Lovely along side, sweet potatoes, veggies, vegan turkey, scalloped potatoes and or mashed potatoes and my easy 10 minute vegan gravy, and of course cranberry sauce!

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Notes

• vegan meat/ sausage options: I like beyond sausages (cook separately first then chop and add), field roast are great and I also like beyond plant based ground, I just fry the vegan hamburger up separately and add in. For these options use as much or little as you like!
• I usually use a hearty sprouted whole grain bread for my stuffing recipe or a mix of hearty and whole wheat. I find softer bread tends to get mushy. If you use Ezekiel bread you’ll need more than 7 slices as the bread is sliced very thin. I usually use Squirrelly Bread for this stuffing.
• To make this gluten free, use gluten free bread and use gluten free vegan sausages or omit them.

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