Simple Vegetarian Stuffing

This simple vegetarian stuffing recipe should be a staple at every Thanksgiving and Christmas celebration! It’s savory, flavorful, and delicious with no need to bake bread or toast bread crumbs ahead of time.

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Let’s dive face first into food season, shall we?

Thanksgiving is coming up and I’m excited to share some of my go-to recipes with you. I can’t believe I haven’t shared them before!

This homemade vegetarian stuffing (yes, some people call it dressing!) is a holiday classic that reminds me of my childhood. It’s made with dried bread cubes, so there’s no bread baking, no toasting, and plenty of time to make the rest of your meal!

I could honestly get through Thanksgiving with a plate piled high with mashed potatoes and stuffing. There’s something so magical about eating them together (carbs? probably carbs) that I just can’t get enough of.

I know it can be really overwhelming to cook for vegetarians and vegans on Thanksgiving. Making this recipe will certainly take some of the stress out of your prep.

My favorite stuffing recipe comes out a little crispy on the edges and soft in the middle, just like you’d get from traditional dressing. I honestly couldn’t stop stealing bites of this while I was taking photos, I was afraid I would run out!

Is this vegetarian stuffing mix sweet or savory?

We’re making something savory by leaving out the dried cranberries, apples, and other sweet ingredients that you might find in other recipes. It really is the best for pairing with vegetarian main dishes (see a few ideas below) or straight up enjoying with those mashed potatoes.

Can vegetarians eat stuffing?

Yes! If someone else is making it, be sure to ask whether they used chicken or vegetable stock, if the stuffing has any sausage or other meat in it, and whether or not it was cooked inside a turkey. Those would make the it not vegetarian. The recipe below is 100% approved for vegetarians to eat.

Ingredients

How to make vegetarian stuffing

1. Melt butter over medium heat.
2. Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, for 7 minutes.
3. Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
4. Add the vegetable stock.
5. Pour over stuffing cubes in a large, greased baking dish. Add the remaining sage and stir to combine.
6. Bake 45-60 minutes at 350ºF, stirring once, until crisp on the edges.

How do you make vegan stuffing?

You can very easily make this simple recipe vegan by using vegan butter. I do not recommend using coconut oil or olive oil. Everything else in the recipe is already vegan.

How do you make gluten-free stuffing?

This vegetarian stuffing casserole can also be easily made gluten-free by using gluten-free bread cubes. My mother-in-law always grabs a package from Aldi for her twins who eat gluten-free, or you can find them here (affiliate link).

Can I make this ahead of time?

Yes, you can prepare this recipe ahead of time. I recommend assembling it entirely, then refrigerate up to 24 hours before baking. You can bake straight from the refrigerator, adding a few extra minutes to ensure it is warmed throughout.

Alternatively, you could complete the baking, then cool, cover tightly, and freeze for up to 2 months. Allow it to thaw in the refrigerator overnight, then pop in the oven to warm before serving.

Tips for customizing the best vegetarian stuffing recipe

What to serve with simple stuffing

• Lentil Meatloaf Muffins
• VeggieMash Stuffed Mushrooms
• Spinach Stuffed Portobello Mushrooms
• Savory Vegetarian Hand Pies
• Balsamic Tofu
• Vegan Stuffed Sweet Potatoes
• The Best Crispy Tofu

More side dish recipes

• Oven Roasted Carrots with Thyme
• Mashed Potato Bake with Red Wine Balsamic Reduction
• Oven Roasted Vegetables
• Balsamic Roasted Brussels Sprouts with Garlic
• Roasted Brussels Sprouts with Parmesan
• Cheesy Crockpot Mashed Potatoes

If you make this simple vegetarian stuffing recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Simple Vegetarian Stuffing

The best simple vegetarian stuffing made easy with just a few ingredients. Vegan and gluten free friendly!

4.6 from 10 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Calories: 281kcal

Author: Lindsay Moe

Ingredients

• ▢ 3/4 cup butter, (1 1/2 sticks)
• ▢ 1 large yellow onion, diced
• ▢ 1 large carrot, diced
• ▢ 3 stalks celery, diced
• ▢ 3 tablespoons fresh chopped sage, divided
• ▢ 2 cloves garlic, minced
• ▢ 2 teaspoons fresh thyme, stems removed, chopped
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ 1 1/4 cups vegetable stock
• ▢ 12 ounces unseasoned dried stuffing cubes

Instructions

• Preheat the oven to 350ºF. Coat a large baking dish with cooking spray or butter. Set aside.
• In a large skillet, melt butter over medium heat.
• Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, until the vegetables begin to soften, about 7 minutes.
• Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
• Add the vegetable stock and remove from the heat.
• Pour the stuffing cubes into the prepared baking dish and add the remaining sage and broth mixture. Stir well to coat.
• Bake 45-60 minutes, stirring once, until the stuffing is beginning to crisp on the edges.

Notes

 

Tips for customizing the best vegetarian stuffing recipe

• If you prefer softer stuffing like you would get in a cooked turkey, add an additional 1/2 – 1 cup more vegetable broth
• Use whatever herbs you have on hand such as parsley or rosemary
• Swap the packaged stuffing cubes for a stale loaf of bread, cubed (try keep it to 12 ounces)
• Follow the instructions above to make this vegan or gluten-free
• Add crumbled bits of vegetarian sausage, seitan, or tempeh for extra protein and flavor

Nutrition

Calories: 281kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 537mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1975IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1.7mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!