Vegan Herb Bread Stuffing
Stuffing is one of those dishes that can feel impossible to pull off without butter, eggs, or chicken stock — but this version proves that's simply not the case. Vegan butter and rich vegetable broth do all the heavy lifting here, keeping every cube of bread moist and deeply savory without any animal products in sight. The real magic comes from the trio of fresh thyme, sage, and rosemary sautéed with onion, celery, and garlic — it fills your kitchen with that unmistakable holiday aroma before the dish even hits the oven. Toasting the bread low and slow first is the key step that keeps the stuffing from turning to mush, giving you that perfect contrast of crispy golden edges and a tender, herb-flecked interior. A finishing scatter of fresh parsley adds a little brightness right before serving. This makes eight generous servings, so it's built for a crowd and travels beautifully straight from the baking dish to the table.
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Learn more →Ingredients
8 servings
- 1 lb vegan bread, cut into ¾-inch cubes (about 10 cups)
- 4 tbsp vegan butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 to 2 ½ cups vegetable broth
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large rimmed sheet pan and bake for 20 to 25 minutes, stirring once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and set aside. Raise the oven temperature to 375°F (190°C).
- 2
Melt the vegan butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8 to 10 minutes.
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