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!
Ingredients
- Butter
- Onions
- Carrots
- Celery
- Garlic
- Herbs
- Vegetable Stock
- Dried Bread Cubes
How to make vegetarian stuffing
- Melt butter over medium heat.
- Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, for 7 minutes.
- Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
- Add the vegetable stock.
- Pour over stuffing cubes in a large, greased baking dish. Add the remaining sage and stir to combine.
- Bake 45-60 minutes at 350ºF, stirring once, until crisp on the edges.
Top tips
How to make vegetarian stuffing gluten-free
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).
How to make vegetarian stuffing vegan
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 to make stuffing 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
- If you prefer softer stuffing like you would get in a cooked turkey, add an additional ½ - 1 cup 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
FAQ
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.
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.
What to serve with simple stuffing
- Lentil Meatloaf Muffins
- 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!
Recipe
Simple Vegetarian Stuffing
Ingredients
- ¾ cup butter, (1 ½ 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 ¼ 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 2 tablespoons of fresh sage. Pour the stock and vegetable mixture over the stuffing cubes. 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 ½ - 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
Kyla says
Oh, this recipe is divine! Our dish was cleaned out on Thanksgiving and I'm making it again tonight as a side for bean soup. We use a loaf of rosemary bread from the farmer's market, and it's spectacular!! I can't recommend this stuffing enough. Its unbelievably easy for how good it is. Happy holidays and happy cooking!
Lindsay Moe says
Thank you for the wonderful review! It was a favorite at my Thanksgiving as well, I'm glad your family enjoyed it!
Jules says
Delicious, flavorful, and super easy to make. I’ve made it numerous times. My family loved it.
Maria says
I have used this stuffing recipe many times and my family loves it! My one question is about Step 6. It says: "Pour the stuffing cubes into the prepared baking dish and add the remaining sage and broth mixture. Stir well to coat." There is no mention of what to do with the previous sage and broth mixture; just the "remaining" part. Did I miss something?
If I did, it still turns out perfectly each time. Thanks for sharing!
Lindsay Moe says
I'm so glad your family loves this recipe! I apologize for the way that was worded, it should have said "add the remaining 2 tablespoons of sage" when you add the broth mixture to the stuffing cubes. I have updated the recipe card to clarify this. Thanks for pointing this out!