Why is stuffing so incredibly delicious? No really, think about it -it’s just dried bread cubes, some veg, some spices, and a bit of broth- that’s pretty much it. But put that simple combination together and magic happens. The most amazingly perfect, seasoned, fluffy Thanksgiving or Christmas side dish ever. Stuffing always seems to be the first dish to disappear at my family’s holiday celebrations. That’s why my easy vegan stove top stuffing is so perfectly genius (if I do say so myself).
You see, not only is this vegan stove top stuffing very easy to prepare (just toast bread cubes, saute veg, combine and let sit for 10 mins), but you can make a giant pot of it. So if you’re lucky, there might even be some leftovers. …I mean this has never happened in my family, but one can dream, right?
This is a traditional flavoured stuffing with sage, thyme, rosemary, and some dried cranberries for a little pop of sweetness and chew. This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side. Bring on the vegan stuffing!!
To make easy vegan stove top stuffing: start by toasting the bread. Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned.
To make the stuffing: melt the vegan butter in a large skillet or pan over medium-high heat. When melted add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the veggies soften and begin to brown.
Stir in the thyme, rosemary, sage, salt, and pepper. Then add the toasted bread cubes, vegetable broth, and dried cranberries -no need stir at this point. Remove the pan from heat and cover, then let sit for 10 – 15 minutes until softened. Once softened it will be easy to stir, so stir well to combine and serve hot
The perfect traditional stuffing for Thanksgiving or Christmas. Just 30 minutes and can be made ahead of time. Perfectly seasoned, fluffy, with sage, thyme, rosemary and dried cranberries.
- 10 slices (450g) bread of choice - I used sourdough (gluten free if preferred) cut into 1 inch cubes
- 2 tablespoons vegan butter
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon powdered sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth (more if needed)*
- 1/3 cup dried cranberries
To toast the bread: Preheat your oven to 400F (200C).
Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned.
To make the stuffing: Melt the vegan butter in a large skillet or pan over medium-high heat. When melted add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the veggies soften and begin to brown.
Stir in the thyme, rosemary, sage, salt, and pepper. Then add the toasted bread cubes, vegetable broth, and dried cranberries -no need stir at this point. Remove the pan from heat and cover, then let sit for 10 - 15 minutes until softened. Once softened it will be easy to stir, so stir well to combine and serve hot. *I find some types of bread are more absorbent than others so if 1 cup of vegetable broth was not enough to reach desired texture, add a splash more, cover and let sit again until desired texture is reached.
This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side.
Nutrition
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Bon appetegan!
Sam.
It’s Samsgiving at my house today! Included on the menu are your Vegan Mushroom & Walnut Pâté, Cranberry & Thyme Vegan Cheese Ball (I used dried cherries instead of cran and also pressed pecans into the outside, om nom nom), Easy Vegan Stove Top Stuffing, and Easy Vegan Pumpkin Pie. Thankful for you and your great, easy recipes. 🙂
YAY! Love that! That sounds so yummy, I want to be at your Samsgiving!!! 😀
I made this tonight for tomorrow. It may not make it to the table if I can’t stop nibbling. It is so good! Thank you for sharing.
Haha! I love that! Thrilled you love it so much, Dawn 🙂
Had a random craving for stuffing and some GF bread that needed to be used up so trying this recipe seemed like the logical answer. So delicious! Thanks for all your great recipes and your fun videos and IG updates. You spread so much joy . . . and not just through food. 🙂
Yay!!! Thrilled you enjoyed it so much, Tara 🙂
Any idea if this would freeze and reheat well? I am feeling like bringing a bunch of vegan items to the family gathering, but would need to space out cooking due to work.
I will defer to Sam, but I wouldn’t freeze this recipe. What I would do is saute the veggies and freeze that mixture & cut up the bread and freeze the cubes. At least most of the work is finished.
oh smart! Almost all done at that point!
The finished stuffing should freeze just fine. You want the veggies to be hot when adding the broth and bread cubes so it creates steam and softens the toasted bread cubes 🙂
Thanks Sam! Looking forward to trying this one.
I call it dressing. Not sure why that is either but this is gracing my dinner table next week. I am beyond excited!
Rhonda
I hope you love it!
I’m genuinely curious, why is this called stuffing if nothing is actually stuffed with it? To a European, these American traditions can be baffling 🙂
Although we vegans don’t stuff a turkey with this recipe, I can guarantee we will be stuffing ourselves!
Haha! Well said, Joanne. I just called it stuffing as that’s what it is traditionally called, and that way readers will be able to find this vegan version when preparing for their holiday meals. I don’t think “bread cubes with veggies and broth” would have the same ring to it. Haha! 🙂
Cant wait to try it. I’ll make it and bring it for Thanksgiving!!!!
Yay! I hope you love it 🙂