A popular dish at many holiday gatherings, stuffing can be customized in many different ways. You can start with bread cubes or use quinoa or lentils as a base instead. Stuffing is incredibly versatile–add vegetables you enjoy and season as desired. Nuts and cranberries are popular additions.
The highlight of this delicious vegan stuffing is the sausage crumbles. Use either cooked or canned chickpeas along with walnuts or sunflower seeds for a protein-rich addition. Season with spices like garlic, basil, and oregano.
You can use whatever type of bread you prefer to make this stuffing–the author suggests a mix of whole-grain and french bread. If you prefer a gluten-free dish, simply use gluten-free bread. You will need onions and celery to add some crunch and flavor to this stuffing.
Traditional seasonings like sage and rosemary add additional flavor and a lovely aroma to this dish. You can keep this stuffing in the fridge for about three days or freeze it for later use if desired.
With a little bit of prep work, this vegan stuffing is simple to make! The night before, you need to leave your bread out to dry and thaw the edamame and peas. Once you’ve got everything assembled, this dish takes just 30 minutes to cook.
The base of this stuffing is a bread that contains cranberries, raisins, and seeds. If you can’t find this exact mix, just look for something similar. This recipe is soy-free and nut-free, in addition to being vegan, so it’s great for people with food allergies.
Use a mix of green peas, edamame, carrots, asparagus, and green onions for the vegetables in this stuffing. Season with oregano, parsley, thyme, and garlic for a delicious flavor that is perfect for spring!
This vegan stuffing is a great dish to serve in the fall as it uses vegetables that are in season at that time. In addition, while many stuffing recipes call for bread, this one uses quinoa instead, which is gluten-free and full of protein!
Delicious vegetables like butternut squash, brussels sprouts, and spinach add depth of flavor to this dish. They are seasoned with rosemary, which gives them a savory taste.
Cranberries add a tangy flavor to the stuffing, while pistachios give a nutty taste and a bit of crunch. This dish takes just 35 minutes in the oven. If you have leftovers the next day, you can also serve this stuffing cold or at room temperature.
If you want a tasty vegan stuffing to serve that is also gluten-free, this millet-based dish is a nice option. Millet is a slightly sweet grain with a nutty flavor, and it’s high in fiber. It soaks up the flavor of the seasonings used in the dish.
When choosing a poultry seasoning for this recipe, be sure to check the list of ingredients to ensure it is vegan.
This simple stuffing includes carrots, celery, onions, and mushrooms. Pecans add a nice flavor as well as some crunch to the dish. If you want a nut-free option, you can substitute pumpkin seeds or simply leave out the pecans.
Like most stuffing recipes, this one is best when using slightly stale bread. If you just have fresh bread, pop it in the oven for a few minutes to dry it out.
Use Granny Smith apples in this dish for a tangy yet sweet flavor that is perfect for fall. Combine with hazelnuts for more crunch. Sauteed onions and celery bring additional flavor to this stuffing.
Season the dish with thyme, sage, and parsley. Then thicken this dish with a mixture of vegetable broth and chickpea flour. You only need 35 minutes to bake your stuffing, and you can keep it for up to three days in the fridge. Alternatively, store it in the freezer for two months.
The addition of fresh herbs makes this dish incredibly flavorful. Use fresh sage, rosemary, and thyme to season the stuffing.
The apple adds a sweet, tangy flavor to the stuffing–choose a crisp apple such as Fuji, Honeycrisp, or Gala. Combine with carrots, celery, and onion for additional flavor.
Bulk up the stuffing by adding your favorite brand of vegan sausage. Choose one that has similar seasonings as the stuffing so that the flavors blend well.
This vegan stuffing contains no bread, making it an ideal option for those who don’t eat gluten. Lentils and loads of vegetables make up this yummy dish!
Simple to make, this recipe uses just a few ingredients. Use lentils in place of bread to add substance to the dish. The olive oil adds a nice buttery flavor, while basil seasons the stuffing.
There are plenty of veggies in this dish, including spinach, zucchini, carrots, and tomatoes. You will also include traditional stuffing vegetables like onion and celery.
This colorful stuffing will be a hit at your next family gathering. It showcases fall fruit and vegetables, making it a great choice for a Thanksgiving dish.
Roasting vegetables brings out their flavor and gives them a crispy outside and tender inside. Butternut squash, brussels sprouts, and green apples are a perfect combination for this stuffing.
Use olive oil as well as vegan butter for an extra buttery taste. Season with garlic and parsley. Add cranberries for a tangy sweetness and your choice of seeds or nuts for a bit of crunch.
Start this vegan stuffing by sauteing onions, celery, garlic, Granny Smith apples, and fresh parsley. The apple gives this dish a sweet yet tangy flavor.
Add walnuts for crunch, healthy fats, and protein. Use dried cranberries for that traditional fall flavor.
Choose a vegan mushroom soup to make this stuffing nice and moist while also adding an earthy taste. You need to bake this dish for only 30 minutes, so it’s a relatively quick stuffing to make!
This stuffing recipe uses cornbread muffins and is very simple and quick to make. If you don’t have these, you can start by baking these gluten-free muffins and drying them out in the oven.
Saute onion, garlic, and celery, along with parsley, rosemary, thyme, and sage. Then combine with vegetable broth and cornbread crumbles, and bake in the oven for 25 minutes.
Great with a Thanksgiving dinner, this stuffing also pairs well with dishes like vegan chili and lentil loaf. Finish your meal with a delicious vegan cake.
For a unique flavor, try this vegan stuffing that uses chestnuts! As they can be difficult to obtain, feel free to substitute the chestnuts with your preferred brand of vegan sausage if you can’t find any.
This simple stuffing uses onions, celery, and carrots. Add seasonings like thyme, garlic, rosemary, and sage for more flavor.
Choose your favorite bread, such as whole-grain, french bread, or gluten-free. Vegetable broth makes this dish nice and moist; it needs about an hour in the oven to bake.
This vegan stuffing uses classic flavors to create a dish everyone will enjoy. You can use whichever type of bread you prefer; just make sure that it is slightly stale or toast it in the oven. To make this dish gluten-free, choose gluten-free bread for the base.
Use a combination of flaxseed and water to create a kind of gel that helps bind all the ingredients together. The mixture of pecans, cranberries, and apple adds crunch, sweetness, and tartness to the dish.
Season this stuffing with rosemary, sage, thyme, and garlic. You can store this in an airtight container for up to four days in the refrigerator.
Instead of bread, this vegan stuffing recipe calls for buttermilk biscuits. You can purchase these from the store–just check that the ingredients are all vegan. Alternatively, make your own biscuits the night before.
Choose your favorite brand of vegan sausage to add to this stuffing for protein and to add texture. Then, add mushrooms, carrots, and celery to the dish for additional flavor and nutrition.
Use traditional seasonings to flavor your vegan stuffing, including rosemary, sage, and thyme.
Cornbread adds a slightly sweet taste to stuffing and is often used in southern cooking. This recipe combines cornbread with whole-grain bread to make the stuffing. You can substitute gluten-free bread if desired.
Simple is the name of the game with this stuffing. Celery, onions, and mushrooms are the other key ingredients, along with sage and thyme.
This easy stuffing is great served with mashed potatoes, steamed green beans, and vegan sausage.
The use of sourdough bread in this vegan stuffing recipe adds a lovely unique flavor to the dish. As with any other bread, you want it to be slightly stale for stuffing.
There aren’t a lot of ingredients in this dish, so it’s quite simple to make. Use onions and celery–or substitute leeks if desired.
Season with sage, thyme, and garlic, then bake for about an hour until it’s nice and crispy on top!
This gluten-free stuffing uses simple ingredients and is easy to make. It will be a hit at your next holiday gathering!
Delicious cornbread forms the base of this stuffing and is flavored with sage, thyme, and rosemary.
Add onion, carrots, celery, and garlic for those traditional stuffing flavors. Bake for about 30 minutes or until the top starts to brown.
This vegan stuffing is an excellent choice if you are looking for a recipe that doesn’t use oil.
Ciabatta bread is best for this stuffing, but you can also use sourdough if desired, as they have a similar texture.
Seasonings in this stuffing include fresh sage and thyme as well as Worcestershire sauce–be sure to choose a vegan brand since many contain anchovies. Red onion and pecans bring additional flavor and crunch to this dish.
This vegan stuffing is a hearty choice that will fill you up–it’s full of fiber and protein.
To dry it out, use whole-grain bread for this stuffing, either slightly stale or baked in the oven. The addition of green lentils gives this dish substance.
Flaxseed and water create a binding agent to hold the stuffing together. Finally, this dish is seasoned simply with sage.
Start with a quality loaf of crusty bread–perhaps French or Italian–to get this stuffing started right. Next, you’ll need to let it dry out overnight or bake it for a few minutes in the oven.
Fresh rosemary, sage, and thyme are key to creating flavor in this vegan stuffing. You will also need vegetable stock–homemade is best, but store-bought will do in a pinch.
This stuffing requires over an hour to bake in the oven, so remember to give yourself enough time. You will know it’s finished when the top of the stuffing is crispy and brown.
Use whatever type of bread you like for this simple vegan stuffing. Some tasty options include sourdough, whole-grain, or raisin bread.
Saute your onions, celery, garlic, and herbs in either vegan butter or oil. You can also use vegetable stock if you prefer an oil-free dish.
Once assembled, the stuffing takes just 30 minutes to bake in the oven. Serve this dish alongside roasted vegetables and vegan lentil loaf for a complete meal.
If you are looking for a ‘meaty’ texture in your stuffing, this recipe is a great one to try. Finely chop the mushrooms in a food processor for a meat-like consistency. You can use your favorite type of mushroom or a mix of a few kinds.
Sage, parsley, and garlic are the main flavors in this dish. The recipe also calls for vegetable stock–use homemade if you have it as it will be much more flavorful than anything you buy at the store.
Toasted pecans add additional flavor and nice crunchiness to this vegan stuffing.
You can have this stuffing made in less than an hour, from start to finish. This is a great recipe to try when you are short on time.
There is plenty of flavor in this stuffing that starts with a combination of nine-grain bread and ciabatta. Onions, mushrooms, and chopped kale give texture to this dish.
Cranberries add a tartness to the dish, while rosemary and sage give it that traditional holiday taste.
The secret ingredient in this stuffing is green tea! This is used in place of vegetable stock to provide an earthy flavor–plus, it doesn’t have any sodium in it.
Use any type of white bread for this stuffing, such as Italian, French, or sourdough. Flavor your dish with fresh parsley, thyme, and sage.
You can use this easy vegan stuffing recipe throughout the year, not just for holidays!
Easy Vegan Stuffing Recipes, Final Thoughts
With such a range of easy vegan stuffing recipes, you’re sure to find a few that will become favorites! Stuffing is simple and freezes well, making it convenient to make all year round. So which vegan stuffing will you make next?