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    Home » Recipes » Holiday Sides

    November 11, 2018 44 Comments

    Easy Vegan Stove Top Stuffing

    6.2K shares
    Jump to Recipe

    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).

    Easy Vegan Stove Top Stuffing!! 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. #itdoesnttastelikechicken #veganrecipes #veganthanksgiving #thanksgiving

    You see, not only is this vegan stove top stuffing very easy to prepare (just toast bread cubes, sauté 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?

    Easy Vegan Stove Top Stuffing!! 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. #itdoesnttastelikechicken #veganrecipes #veganthanksgiving #thanksgiving

    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!! Your holiday table will not be complete without it!

    Easy Vegan Stove Top Stuffing!! 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. #itdoesnttastelikechicken #veganrecipes #veganthanksgiving #thanksgiving

    To Make Easy Vegan Stove Top Stuffing:

    Start by toasting the bread. Spread the bread cubes across two large baking sheet and bake for about 5-8 minutes until dried out and very lightly browned.

    Easy Vegan Stove Top Stuffing!! 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. #itdoesnttastelikechicken #veganrecipes #veganthanksgiving #thanksgiving

    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.

    Easy Vegan Stove Top Stuffing!! 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. #itdoesnttastelikechicken #veganrecipes #veganthanksgiving #thanksgiving

    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

    Easy Vegan Stove Top Stuffing!! 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. #itdoesnttastelikechicken #veganrecipes #veganthanksgiving #thanksgiving

     

    Common Questions:

    Can I freeze stuffing? 

    Yes, as long as you store it correctly, it should last up to 3 months in your freezer. Be sure to store it in an air-tight container and, if you have a lot, freeze in smaller portions.

    Can stuffing be made gluten-free?

    This recipe can! Just swap out the bread for a gluten-free bread!

     

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    4.94 from 16 votes

    Easy Vegan Stove Top Stuffing

    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. 
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American, Canadian
    Servings: 6 - 8 servings
    Calories: 77kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 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 ribs celery, chopped
    • 1 yellow onion, chopped
    • 4 cloves garlic, minced
    • ½ teaspoon dried thyme leaves
    • ½ teaspoon dried rosemary leaves
    • ½ teaspoon powdered sage
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup vegetable broth (more if needed)*
    • â…“ cup dried cranberries
    US Customary - Metric
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    Instructions

    • 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.

    Notes

    Make Ahead: This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side.
    Oil-free: for an oil-free stuffing, skip the vegan butter and instead do a water or broth sauté.

    Nutrition

    Serving: 1serving (recipe makes 6 servings) | Calories: 77kcal | Carbohydrates: 12g | Fat: 3g | Sodium: 415mg | Potassium: 134mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3745IU | Vitamin C: 3.6mg | Calcium: 27mg | Iron: 0.5mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

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    Reader Interactions

    Comments

    1. Lena says

      November 11, 2022 at 7:20 pm

      5 stars
      so, once again, it's Thanksgiving and I'm going to make this stuffing... like I do every year!
      was wondering if you think I could make it this year as stuffing muffins? if so, how would I do it?
      thanks again for a great recipe!

      Reply
      • Sam Turnbull says

        November 17, 2022 at 5:19 pm

        So happy you love it Lena! I haven't tried that so I am unsure. If you give it a go, let us know how it turns out.

        Reply
    2. Mari says

      December 17, 2021 at 3:11 pm

      I am gluten free and I truly appreciate that your recipes can easily be dated to accommodate that. Love love love this recipe. This may be the best stuffing I have ever had, or ever will have. I have bought expensive gluten free stuffing for years, and none of it has even come close to yours. I keep making this so I can make sure I get it just right for the holidays, and we keep eating it even though that part has never been in doubt. I just downloaded almost all the recipes on the side dishes post. Thank you Sam! We love you, your books and recipes.

      Reply
    3. lena says

      November 22, 2021 at 11:32 am

      i love this recipe and make it all the time!!! was wondering, how far in advance can i make it and do i reheat it on the stove or in the oven??

      thanks for such great recipes!!!!

      Reply
      • Sam Turnbull says

        November 22, 2021 at 3:59 pm

        This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed on the stove over medium-low heat. Or the oven would work well too 🙂

        Reply
        • Lena says

          November 22, 2021 at 4:56 pm

          Thanks! Can I make it 2 days ahead???

        • Sam Turnbull says

          November 24, 2021 at 12:59 pm

          Yes you can!

    4. Barbara says

      September 16, 2021 at 9:31 pm

      4 stars
      This is really, really, REALLY good!!! I'm starting to eat vegan, and one thing I will NOT do.......is use the words "yum", or "yummy", or "yummly" or "om nom nom (huh??? ) or "sammie (ugh)" -- cutsie words that seem to be so prevalent in vegan and paleo sites. Makes me think of growm adults who are so pleased with themselves and talk in liddle bitty words as if they're preschoolers at a party. Ewwwwwwww. And yuck.

      Thank you for letting me vent.

      Reply
      • Sam Turnbull says

        October 01, 2021 at 8:51 am

        Glad you enjoyed the stuffing 🙂

        Reply
      • Kate says

        November 22, 2021 at 9:50 am

        I made some variation of this for the past two years and will be making it again this year. It's always a favorite, thanks for the recipe!

        Reply
        • Sam Turnbull says

          November 22, 2021 at 3:57 pm

          So happy you love it, Kate!

    5. Linda W. says

      November 27, 2020 at 9:33 am

      This turned out great! I like my stuffing more moist so I just added more broth. (My people also don't love craisins, so I just omitted them - still perfect). Served at the vegan meal Wednesday and then stuffed a turkey with it Thursday - even moister! Loved it! Oh, also, I made almost twice as much as we love stuffing.

      Reply
      • Sam Turnbull says

        November 27, 2020 at 11:48 am

        That's wonderful, Linda, so happy you enjoyed it 🙂

        Reply
    6. Niya says

      November 25, 2020 at 1:32 pm

      Can this be put in the oven afterwards? How long would you recommend?

      Reply
    7. Debbie Dempsky says

      September 10, 2020 at 12:34 am

      Our entire Christmas dinner came from your recipes. This stuffing is A-mazing! The lentil loaf is delicious. We also made a mushroom gravy to serve with it. All of your Thanksgiving recipes are yummy for non-Vegans as well. My daughter also loves all of your recipes. I need to try the walnut pate this year. Yum. I need more breakfast ideas!

      Reply
    8. Ashley Tsumagari says

      April 11, 2020 at 12:01 am

      5 stars
      Hi! I just became a vegetarian and I made this for my Easter dinner tomorrow. It tastes delicious and was super easy! I was just wondering, how do you recommend heating it up? I'm technically eating it for tomorrow dinner (even though I've already snacked on it a ton, haha). Thanks for the great recipe!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:33 am

        You can warm it in the microwave or in a pan adding a splash of water or veggie broth if needed. 🙂

        Reply
    9. Stephanie says

      November 10, 2019 at 8:46 am

      My family loves chestnut stuffing. Do you think I can add chestnuts to this recipe without making other adjustments? Add during the step when you add bread and cranberries? Thanks!

      Reply
      • Sam Turnbull says

        November 15, 2019 at 6:07 pm

        Hi Stephanie, absolutely, add them with the cranberries 🙂

        Reply
    10. Sophia says

      October 18, 2019 at 6:32 pm

      Love, love, love this stuffing!! Just bought your book too! Can’t wait to try EVERYTHING!!

      Reply
      • Sam Turnbull says

        October 23, 2019 at 6:11 pm

        Yay!! Thrilled you loved it so much, and I hope you love the book just as much, Sophia 🙂

        Reply
    11. Adi Loevsky says

      October 14, 2019 at 1:34 pm

      5 stars
      Super easy and soo delicious! I made this recipe with a sour dough loaf as recommend and it turned out delicious! Just as good the next morning, highly reccomend.

      Reply
      • Sam Turnbull says

        October 16, 2019 at 5:57 pm

        Yay!! Thrilled you loved it so much, Adi 🙂

        Reply
    12. Patricia says

      November 22, 2018 at 2:20 pm

      5 stars
      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. 🙂

      Reply
      • Sam Turnbull says

        November 24, 2018 at 10:47 am

        YAY! Love that! That sounds so yummy, I want to be at your Samsgiving!!! 😀

        Reply
    13. Dawn says

      November 21, 2018 at 10:38 pm

      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.

      Reply
      • Sam Turnbull says

        November 24, 2018 at 10:41 am

        Haha! I love that! Thrilled you love it so much, Dawn 🙂

        Reply
    14. Tara Dawn says

      November 18, 2018 at 3:48 pm

      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. 🙂

      Reply
      • Sam Turnbull says

        November 19, 2018 at 8:56 am

        Yay!!! Thrilled you enjoyed it so much, Tara 🙂

        Reply
    15. Katy says

      November 12, 2018 at 8:11 am

      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.

      Reply
      • Joanne says

        November 12, 2018 at 12:42 pm

        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.

        Reply
        • Katy says

          November 12, 2018 at 12:50 pm

          oh smart! Almost all done at that point!

      • Sam Turnbull says

        November 12, 2018 at 4:36 pm

        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 🙂

        Reply
        • Katy says

          November 13, 2018 at 7:28 am

          Thanks Sam! Looking forward to trying this one.

    16. Rhonda Morin says

      November 11, 2018 at 11:10 pm

      I call it dressing. Not sure why that is either but this is gracing my dinner table next week. I am beyond excited!

      Rhonda

      Reply
      • Sam Turnbull says

        November 12, 2018 at 4:33 pm

        I hope you love it!

        Reply
      • Donna Stines says

        March 15, 2020 at 3:15 pm

        Rhonda,
        Technically if its inside a turkey and cooked it's called stuffing. If it is outside the bird and cooked in a pot or baked in a pan it's called dressing. Same product just different cooking techniques. 🙂

        Reply
    17. Ana says

      November 11, 2018 at 1:29 pm

      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 🙂

      Reply
      • Joanne says

        November 11, 2018 at 11:40 pm

        5 stars
        Although we vegans don’t stuff a turkey with this recipe, I can guarantee we will be stuffing ourselves!

        Reply
        • Sam Turnbull says

          November 12, 2018 at 4:35 pm

          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! 🙂

        • Donna Stines says

          March 15, 2020 at 3:20 pm

          Sam,
          I have been making your recipes since the first of the year and love many that I have tried. But I have a question. At the bottom of your recipes you show the nutritional content, but I have never seen a serving size included with that. Am I missing something? Thanks!

        • Sam Turnbull says

          March 18, 2020 at 10:08 am

          The servings are at the top of the recipe under "course" and "cuisine". 🙂

    18. Caryl says

      November 11, 2018 at 11:24 am

      Cant wait to try it. I'll make it and bring it for Thanksgiving!!!!

      Reply
      • Sam Turnbull says

        November 12, 2018 at 4:28 pm

        Yay! I hope you love it 🙂

        Reply

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