5 from 6 votes
Easy Vegan Stove Top Stuffing
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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. 

Course: Side Dish
Cuisine: American, Canadian
Servings: 6 - 8 servings
Calories: 77 kcal
  • 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
  1. To toast the bread: Preheat your oven to 400F (200C).

  2. Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned. 

  3. 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. 

  4. 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.

Recipe Notes

This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side.

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