Delicious Vegan Stuffing

If you ask me, vegan stuffing is a holiday game-changer.

This plant-based twist on the classic side dish brings all the cozy, familiar flavors of traditional stuffing to your table. Toasted bread cubes mix with sautéed celery, onions, and fresh herbs to create that nostalgic taste we all love.

It’s made with simple vegetable broth instead of chicken stock, and a few smart ingredient swaps keep it completely plant-based without losing any of that homestyle comfort. Fresh parsley and sage give it that warm, holiday aroma that fills the whole kitchen.

It’s a crowd-pleasing side that feels just right for special gatherings, whether your guests are vegan or not.

What Kind of Bread Should I Use?

For this stuffing recipe, you’ll want to use a mix of hearty breads that can hold up to the moisture without turning to mush. The combination of crusty ciabatta and nine-grain bread creates an interesting texture and flavor profile – the ciabatta brings a chewy texture with its big air pockets, while the nine-grain adds nutty depth. If you can’t find these exact types, any good-quality artisan bread or sourdough will work well too. Just make sure your bread is at least a day old or lightly toasted before using it in the stuffing, as slightly stale bread absorbs the flavors better while maintaining its structure.

Options for Substitutions

This vegan stuffing recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Bread types: While the recipe calls for ciabatta and nine-grain bread, you can use any crusty bread like sourdough, French bread, or whole wheat. Just make sure it’s day-old bread to better absorb the flavors.
• Cipollini onions: Regular yellow or sweet onions work perfectly fine if you can’t find cipollini onions. Just chop them to a similar size.
• Mushrooms: Don’t worry if you can’t find shiitakes or creminis – any mushroom mix works well here. Button mushrooms, portobello, or oyster mushrooms are all good options.
• Lacinato kale: Regular curly kale works just as well, or you could swap in spinach or Swiss chard. If using spinach, add it later in the cooking process as it wilts quickly.
• Fresh herbs: If you don’t have fresh sage or rosemary, use dried herbs instead – just reduce the amount to 1 tablespoon each since dried herbs are more concentrated.
• Dried cranberries: You can swap these with dried cherries, raisins, or even chopped dried apricots for a different fruity note.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan stuffing is using fresh bread, which can lead to a mushy texture – instead, let your bread cubes dry out overnight or toast them in the oven until they’re slightly crispy but not browned. Another common error is oversaturating the stuffing with vegetable stock; start with less than you think you need (about 1½ cups) and add more gradually until the bread is moist but not swimming in liquid. The third crucial mistake to avoid is stirring the stuffing too much while it’s baking – this breaks down the bread cubes and creates a paste-like consistency; instead, let it develop a golden crust on top and only stir once halfway through if needed. For the best texture and flavor, try sautéing your mushrooms and onions separately until they’re well-caramelized before mixing them with the other ingredients, and don’t forget to season each layer with salt and pepper as you go.

What to Serve With Vegan Stuffing?

This hearty vegan stuffing pairs wonderfully with all your favorite plant-based holiday dishes! Try serving it alongside a roasted cauliflower or mushroom wellington as your main dish centerpiece. A side of roasted Brussels sprouts or green beans would add some nice color and extra veggies to the plate. Since this stuffing already has lots of savory flavors from the mushrooms and herbs, you might want to balance it out with something slightly sweet like maple-glazed carrots or roasted butternut squash. Don’t forget to have some good vegan gravy on hand – it’s perfect for drizzling over both the stuffing and your other sides!

Storage Instructions

Keep Fresh: This vegan stuffing stays good in the fridge for 3-4 days when kept in an airtight container. The flavors actually get better after a day as all those herbs and seasonings have time to mingle together. Just make sure it’s cooled completely before storing to keep the bread cubes from getting too mushy.

Freeze: You can freeze portions of this stuffing in freezer-safe containers for up to 2 months. It’s a great way to plan ahead for busy days or when you’re cooking for just one or two people. Just remember that the texture of the kale might change slightly after freezing.

Warm Up: To bring your stuffing back to life, spread it in a baking dish and drizzle a bit of vegetable stock over the top to add moisture. Cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. Remove the foil for the last 5 minutes if you want a crispy top!

Make Ahead: You can prep this stuffing a day ahead – just assemble everything but don’t bake it. Keep it covered in the fridge, then bring it to room temperature and bake when you’re ready. This is super helpful when you’re planning a big meal!

Preparation Time	15-25 minutes
Cooking Time	20-30 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 180-200 g

Ingredients

• 6 tablespoons extra-virgin olive oil (use in parts)
• 1 cup roughly chopped cipollini onions
• 3 cups chopped mushrooms (a mix of shiitakes and creminis, stems removed)
• 3 garlic cloves (finely chopped)
• 2 celery stalks (chopped)
• 1/4 cup chopped sage (plus 8 leaves for decoration)
• 2 tablespoons finely chopped rosemary
• 2 tablespoons balsamic vinegar
• 5 cups cubed crusty ciabatta and nine-grain bread
• 3 lacinato kale leaves (broken into pieces or coarsely chopped)
• 2 cups vegetable stock (extra for warming, if needed)
• 1/4 cup dried cranberries
• Sea salt
• Freshly cracked black pepper

Step 1: Prepare the Oven and Casserole Dish

Preheat your oven to 350°F (175°C).

Grease an 8×12 or 9×13 casserole dish with your choice of cooking spray or oil to ensure easy cleanup and prevent sticking.

Step 2: Sauté Vegetables and Herbs

In a very large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the onions, mushrooms, 1/2 teaspoon of salt, and several grinds of fresh pepper.

Let the mushrooms cook until they begin to soften, which should take about 5 to 8 minutes.

Stir only occasionally to allow the vegetables to caramelize slightly.

Add the garlic, celery, sage, and rosemary.

Continue cooking until all the vegetables are soft and the mushrooms turn golden brown, about another 8 to 10 minutes.

Step 3: Add Balsamic Vinegar and Bread

Pour the balsamic vinegar into the skillet, stirring well to deglaze the pan and scrape up any browned bits from the bottom.

Add the bread pieces and the remaining 1/4 cup of olive oil to the skillet.

Toss everything thoroughly to coat the bread with the flavorful mixture in the pan.

Step 4: Incorporate Kale and Broth

Add the kale to the skillet and cook until it begins to wilt, which should take about 1 minute.

Pour in 1 cup of the broth and stir to combine all the ingredients, ensuring that the bread absorbs some of the broth and starts to soften.

Step 5: Assemble the Casserole

Carefully transfer the mixture to your prepared casserole dish.

Pour the remaining 1 cup of broth evenly over the stuffing, allowing it to soak into the bread and distribute the moisture evenly.

Step 6: Add Toppings and Bake

Sprinkle the top of the stuffing evenly with dried cranberries and any remaining whole sage leaves for garnish.

Place the casserole dish in the preheated oven and bake for 20 minutes, or until the stuffing is golden brown on top.

Allow the dish to sit for at least 15 minutes before serving to let the flavors meld and the stuffing set.