This easy vegan stuffing recipe tastes just like the classic, but it’s made without the meat, eggs, and butter! With lots of herbs, veggies, and sourdough bread, this is an incredible side dish for Thanksgiving—one that will have everyone going for seconds!
I’ve heard your cries friends—a vegan stuffing recipe is finally on the site!
While we can argue about whether it’s properly called stuffing or dressing, we can all agree on one thing: this vegan stuffing recipe is delicious! I have to admit, I used to love eating boxed stuffing (my mom made it year-round!), but this version is so much tastier—plus it’s vegan, unlike your average Thanksgiving stuffing recipe.
Why You’ll Love This Vegan Stuffing Recipe
- Big flavour, but completely plant-based . Traditional stuffing gets a lot of its flavour from turkey, broth or stock, and butter, and it’s often held together with eggs. This version has all the flavour of the original (so everyone will enjoy it!), but it’s vegan.
- A Thanksgiving staple . As I mentioned above, I will gladly eat vegan stuffing all year long, but even if you’re not on board with stuffing 12 months a year, you have to admit, it’s just not Thanksgiving without it! (Be sure to try my Cornbread Stuffing too!)
- Easy to make . This recipe for vegan stuffing is simple, and it’s also great for starting ahead of time. That gives you more time to work on other recipes or focus on entertaining your guests!
Notes on the Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sourdough bread – My favourite bread to use for this vegan stuffing recipe. Feel free to use regular bread like my Dutch oven no knead bread too; basically, you want a hearty, crusty bread, not white sandwich bread.
- Vegan butter or oil – You can use either, but I highly recommend using vegan butter for the flavour!
- Onions
- Garlic
- Celery or leeks – I tested both celery and leeks and either works great here. You could also use leeks instead of the onions.
- Thyme or sage – These are my choice of herbs, but you can add or switch out for marjoram, rosemary and any of your favourites.
- Vegetable broth – Use a high-quality vegetable broth or stock. It helps so much in flavouring the bread. I use my homemade vegetable broth .
- Salt and pepper
How to Make Vegan Stuffing
- Prepare . Preheat the oven to 400°F/ 200°C.
- Dry out the bread . Add it to a baking pan and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread.
- Start the aromatics . In a pan over medium heat, melt the vegan butter and add the onion, garlic, celery. Add the thyme, sage, salt and pepper; stir together.
- Sauté . Cook until onions are tender and garlic is fragrant, about 8 minutes. Remove from heat.
- Mix the stuffing . In a large bowl, add the dried bread pieces and vegetables. Pour the vegetable broth 1 cup at a time over the top, then stir everything together to incorporate. Continue until all the veggie broth is used.
- Assemble . Pour everything into a 8×11 or 9×13 casserole dish. Sprinkle extra thyme on top. Cover with foil and place in the centre of your centre rack.
- Bake . Bake for 35 minutes covered, then remove the foil. Bake for another 20 to 30 minutes until the stuffing is set and the top is golden brown and slightly crusty.
- Serve . Remove the vegan stuffing from the oven, cool slightly and serve. Enjoy!
Tips for Success
- Use stale bread . It’s crucial that you start with dried out bread. Stale and crispy. It provides the best texture to properly absorb the liquid for that incredible end texture! Don’t skip this step.
- Don’t make it soggy . Add your vegetable broth in increments. You might not need it all (although I usually use all of it). You want to ensure there is no pool of liquid at the bottom of your bowl. If there after you’ve stirred it all around (like it’s not being absorbed) just pour it off, trying not to pour any seasonings out with it.
- Feel free to switch up the type of bread . Try challah, brioche, country bread, French bread—as long as it’s not store-bought sandwich bread, this recipe for vegan stuffing will be good!
How to Make Vegan Stuffing Ahead of Time
There are a few different ways to make this vegan stuffing recipe ahead of time. You can dry out the bread, then freeze it until ready. Or you can assemble the entire casserole, then place it in your fridge tightly covered for up to two days before. Remove from fridge 30 minutes before baking (to come to room temperature). Toss one more time, cover with foil, then bake when ready!
What to Serve With Vegan Stuffing
All your Thanksgiving favourites, made vegan style! I love serving this vegan stuffing with Vegan Turkey or Vegan Wellington as main dishes, then pairing them with sides like Vegan Mashed Potatoes , Cranberry Orange Sauce , Vegan Mushroom Gravy , and Maple Brussels Sprouts with Apples and Pecans .
How to Store and Reheat Leftovers
Store leftover vegan stuffing in an airtight container or wrapped in the baking dish for up to 4 days. You can cover it and warm it up in the oven at 350ºF or simply warm individual portions in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze this recipe for vegan stuffing. Wrap it in the baking dish or transfer leftovers to an airtight container or freezer bag. Freeze for up to 3 months, then thaw in the refrigerator before reheating according to the instructions above.
More Vegan Thanksgiving Recipes
- Vegan Green Bean Casserole (From Scratch)
- Sweet Potato Soufflé
- Vegan Meatloaf (Thanksgiving Main Dish)
- Duchess Potatoes
- Vegan Garlic Mashed Potatoes with Caramelised Onions
Ingredients
- 10 cups sourdough bread , torn into 1 inch pieces and dried out for a day on a sheet (no larger than this)
- 3 tablespoons vegan butter or oil
- 2 onions , chopped finely (1 ½ cups worth)
- 5 cloves garlic , finely minced
- 6 ribs of celery, finely diced or 2 cups leeks , cut in half and thinly sliced
- 1 tablespoon fresh thyme , removed from stalks and chopped finely
- 1 teaspoon fresh sage , chopped finely
- ½ teaspoon to 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 ½ cups vegetable broth , or more for your preference
Instructions
- Preheat the oven to 400°F/ 200°C.
- Ensure your bread is dried out. Add it to a baking pan, and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread (and slightly crispy).
- In a pan over medium heat, melt the vegan butter and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 8 minutes. Remove from heat.
- In a large bowl, add the dried bread pieces. Add the cooked-down veggies. Pour the vegetable broth 1 cup at a time over, and stir everything together once more to incorporate. Continue until all the veggie broth is finished (you may not need everything – you want it moist, not with liquid pooling in the bottom after mixing it all together).
- Pour everything into your 8×11 or 9×13 casserole dish. Sprinkle extra thyme on top. Cover with foil and place in the centre of your centre rack.
- Bake for 35 minutes covered, and then remove foil. Bake for another 20 to 30 minutes until stuffing is set and the top becomes golden brown and slightly crusty.
- Remove, cool slightly and serve. Enjoy!
Notes
Vegan Stuffing Recipe
Ingredients
- 10 cups sourdough bread torn into 1 inch pieces and dried out for a day on a sheet (no larger than this)
- 3 tablespoons vegan butter or oil
- 2 onions chopped finely (1 ½ cups worth)
- 5 cloves garlic finely minced
- 6 ribs of celery, finely diced or 2 cups leeks cut in half and thinly sliced
- 1 tablespoon fresh thyme removed from stalks and chopped finely
- 1 teaspoon fresh sage chopped finely
- ½ teaspoon to 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 ½ cups vegetable broth or more for your preference
Instructions
- Preheat the oven to 400°F/ 200°C.
- Ensure your bread is dried out. Add it to a baking pan, and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread (and slightly crispy).
- In a pan over medium heat, melt the vegan butter and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 8 minutes. Remove from heat.
- In a large bowl, add the dried bread pieces. Add the cooked-down veggies. Pour the vegetable broth 1 cup at a time over, and stir everything together once more to incorporate. Continue until all the veggie broth is finished (you may not need everything - you want it moist, not with liquid pooling in the bottom after mixing it all together).
- Pour everything into your 8x11 or 9x13 casserole dish. Sprinkle extra thyme on top. Cover with foil and place in the centre of your centre rack.
- Bake for 35 minutes covered, and then remove foil. Bake for another 20 to 30 minutes until stuffing is set and the top becomes golden brown and slightly crusty.
- Remove, cool slightly and serve. Enjoy!
Notes
Nutrition
Vegan Stuffing Recipe https://jessicainthekitchen.com/vegan-stuffing-recipe/ November 20, 2020
This gentle morning kitchari recipe is a warm, comforting dish to start your morning off right. Rich, creamy, and packed full of herbs and spices, you’ll be fully energized as you head into your day!
Gentle morning kitchari is one of my favourite recipes for starting the day. Lentils and rice are mixed with authentic Indian spices and veggies. It has a texture similar to porridge, which makes it a comforting breakfast dish, and it will really kickstart your day.
Why You’ll Love This Kitchari Recipe
- A different way to do breakfast . So many breakfast foods are sweet, and the non-sweet options are pretty limited, especially when you’re vegan. This kitchari is something I really look forward to eating in the morning!
- Fuel for the day . Unlike bagels and donuts and sugary cereals, the lentils, rice, and veggies in this kitchari recipe will keep you full, satisfied, and give you that boost you need to get your day started. (Who needs coffee?!)
- Excellent for meal prep . Make a big batch of kitchari and you can warm it up for an easy, comforting breakfast all week long.
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Notes on Ingredients
Here are all the ingredients you need to make gentle morning kitchari. Check out the recipe card at the bottom of the page to see the exact quantities.
- Coconut oil
- Mustard seeds
- Cumin seeds
- Yellow onion – You can use a white onion, red onion, or shallot if you don’t have a yellow onion.
- Carrots
- Fresh ginger – While fresh ginger is much better for this recipe, you can use ground ginger if that’s all you have.
- Basmati rice – Jasmine rice also works just fine for this dish.
- Dal – You can use moong dal, toor dal, urad dal, or red lentils, whichever you prefer.
- Ground turmeric
- Ground cloves
- Salt
- Ground pepper – Make sure to use freshly-ground black pepper.
- Vegetable broth – Try to use a low-sodium broth, or use my homemade vegetable broth recipe.
- Water
What is Dal?
“Dal” is a catch all word in Indian cooking for lentils, split peas, and beans. Moong dal, also known as green gram beans, are the yellow lentils that are found inside green lentils. Toor dal is a yellow split pea. And urad dal is black lentils. All of these dal have a flavour and texture that is perfect for kitchari.
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How to Make Gentle Morning Kitchari
- Cook the spices. Heat the oil over medium heat in a large pot, then add the cumin and mustard seeds. Cook, stirring constantly, until they begin to pop.
- Cook the veggies. Add the onion, carrots, and ginger to the pot, and sauté for about 5 minutes, or until the onion is translucent.
- Add the rest of the ingredients. Stir the rice, dal, turmeric, cloves, water, vegetable broth, salt, and pepper into the pot.
- Simmer. Increase the heat to high and bring the kitchari to a boil. Then lower the heat, cover the pot, and simmer for 20 minutes. Remove the lid and continue to simmer uncovered until it reaches a porridge texture.
- Serve . Once the kitchari is the right texture, garnish and serve hot.
Tips for Success
- Use a homemade broth. Store-bought stock is great, but it’s never as good as when you make it at home. I always recommend using a homemade broth when possible, and that’s especially true with a dish like this, where the stock really shines through.
- Adjust the texture to your liking. Just like with oatmeal, different people like different textures for their kitchari. If you like a thick consistency, cook it a little longer. If you prefer your gentle morning kitchari to be a little runnier, cook it for a shorter amount of time, or add extra liquid.
- Use lots of toppings. This kitchari is great as is, but it’s a lot better with some fun toppings. I like to top mine with fresh lemon or lime, chopped cilantro, and melted coconut oil, but you can put almost anything on top of a bowl of kitchari. Try toasted cashews, coconut flakes, and chutney, or a dash of your favourite hot sauce.
How to Store and Reheat Kitchari
Leftover kitchari will last in the fridge for up to 4 days if stored in an airtight container. Reheat it over medium heat on the stove top for 3-5 minutes, until warm all the way through. You can also reheat it in the microwave on medium heat, cooking in 30-second increments until hot. You might want to add a splash of water to the kitchari before heating so that it doesn’t get too dry.
Can I Freeze This Recipe?
You definitely can! This kitchari recipe will last in the freezer for up to 6 months, as long as it’s stored in an airtight container. Thaw in the fridge, or defrost in the microwave before reheating.
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More Indian & Lentil Recipes to Make
- Homemade Garlic Naan
- Vegan Butter Chicken with Tofu
- Easy Chickpea Tikka Masala
- Coconut Curry Lentil Soup
- Butter Cauliflower
Ingredients
- 1 tablespoon coconut oil
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1 white or yellow onion , diced
- 3 carrots , peeled and diced
- 1 tablespoon finely grated or minced fresh ginger , or 1 teaspoon ground ginger
- ¾ cup white basmati or jasmine rice, rinsed , ( 140 g)
- 1 cup dried moong dal, toor dal, urad dal, or red lentils , ( 200 g)
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups low-sodium vegetable broth , (950ml)
- 2 cups water , (475ml)
Optional Toppings
- lemon wedges
- chopped fresh cilantro
- melted coconut oil , for drizzling
Instructions
- Heat the oil in a large pot over about medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
- Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, uncovered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.
