Vegan Stuffing

Vegan Stuffing Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes


12 cups Sourdough Bread Cubes (600g)

1/2 cup Vegan Butter (112g) plus more to place on top before baking

1 Medium Onion White, Yellow or Brown, Chopped

3 Cloves Garlic Crushed

4 Stalks Celery Chopped

1/2 tsp Ground Sage

1 tsp Dried Thyme

1 tsp Dried Rosemary

2 Tbsp Fresh Parsley Chopped

3 cups Vegetable Stock (720ml) or Broth

Salt and Pepper To taste


1Preheat the oven to 250°F (120°C). Cut your bread into cubes and spread them out on a baking tray. Bake for 50-60 minutes, turning them over half way.

2Remove the bread cubes from the oven and then increase the oven temperature to 350°F (180°C).

3Add the vegan butter to a frying pan along with chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.

4Add the dried bread cubes to a mixing bowl and add the onion and celery mix along with fresh chopped parsley and toss together.

5Slowly pour in the vegetable stock or broth and toss while slowly adding more until your bread cubes are moist but not soggy.

6Add salt and pepper to taste.

7Transfer to a 9x13 dish. Dot with vegan butter on the top.

8Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for a further 10-15 minutes uncovered until golden and crispy on top.

9Decorate with a sprig of fresh rosemary and a sprinkle of fresh chopped parsley (optional).

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