Easy Vegan Stuffing Recipe for your Dinner Plate Perfectly

For my last recipe before the Thanksgiving excursion this yr, I desired to present a conventional and smooth facet dish you can whip up to round out your dinner plate flawlessly. Enter the conventional bread stuffing.

Simple bread stuffing is one of these recipes that finally ends up on the holiday menu whether or not you’re partial to it or not. The purpose of this recipe, even though, turned into applying the best of flavor-building ingredients to pull collectively a dish that every person may want to get in the back of and enjoy – onion, garlic, celery, and multiple conventional spices. I may also see it being a remarkable base for some scrumptious cranberry sauce (regrettably, no recipe for that this 12 months, but maybe next 12 months?)

Easy Vegan Stuffing Recipe for your Dinner Plate Perfectly

This stuffing absolutely is delicious in its simplicity. It’s brief to make (particularly because we oven-dry our bread in place of pre-making plans to stale-out our bread a few days in advance), has top notch wet but crispy texture from the bake, and will satisfy any carb-loving, stuffing fanatic at the dinner table, whilst (optimistically) pleasantly sudden every body at the fence. My husband is a large stuffing fan, and has luckily scarfed down multiple batches of this ‘stuff’ during checking out!

This recipe is:

  • Moist but crispy
  • Subtly flavorful
  • Filling without being heavy

I usually provide gluten-unfastened recipes, however, for this one, I went with my preferred gluten-crammed bread: Dave’s Killer Bread 21 Whole Grains & Seeds. You may want to in reality take a look at this recipe with gluten-loose bread even though because the relaxation of the components and the cooking process will stay the same!


  • 9×13 inch casserole dish
  • foil or 2nd casserole dish


  • 1 loaf whole-wheat bread of choice cubed
  • 1 medium yellow onion finely diced
  • 4 stalks celery thinly sliced
  • 6 cloves garlic minced
  • 2 cups vegetable broth or water (1)
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • half tsp dried rosemary
  • 1/four tsp black pepper
  • 1/4 tsp salt


1.Place cubed bread on the baking sheet(s) at 200F for 20 minutes, tossing midway thru
2.In the period in-between, in a medium saute pan over medium warmth, integrate, onion, garlic and celery and cook for five-7 minutes till the greens simply begin to brown
3.Add spices and cook dinner for a further 1-2 minutes
4.Add vegetable broth or water to deglaze the pan, then take away from the heat
5.In a huge mixing bowl, upload cubed bread and pour veggie aggregate over top, then gently blend collectively until nicely mixed
6.Bake blanketed at 375F for 30-35 mins
7.Remove cover and bake for an additional 10-15 minutes or until the pinnacle is crunchy and golden brown
8.Remove from warmness and serve at once (2)

1.If you are the usage of water instead of vegetable broth and want to add a piece of extra flavor, don’t forget to add 1-2 tbsp dietary yeast while including your spices to the veggie-saute.
2.Best enjoyed fresh for crispiest texture, however, stores wonderful as leftovers.

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