Honestly, have you ever wondered why there are so many stuffing recipes? Is it Because there’s such a variety of seasonal foods or because you can practically add almost anything to a stuffing mix? Let’s explore two delicious vegan stuffing recipes for Thanksgiving! 



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2 Vegan Stuffing Recipes for Thanksgiving

The Classic Vegan Stuffing

vegetable stir fry on a pan | The Classic Vegan Stuffing | Vegan Stuffing

When cooking this vegan stuffing recipe, consider using a quality, hearty loaf of bread and virgin olive oil for the best results. Also, for the extra-crunchy top, use homemade vegetable broth from this recipe.

Estimated time: 1 hour 40 minutes 

Ingredients:

  • Crusty country bread: 1 loaf 
  • Olive oil: 3 tablespoons
  • Large onion: 1
  • Celery: 4 stalks
  • Garlic: 6 cloves
  • Vegetable broth or water: 2 cups
  • Sea salt: ½ teaspoon 
  • Ground black pepper: ½ teaspoon
  • Thyme: 3 sprigs
  • Sage: 2 sprigs
  • Rosemary: 1 sprig 

Instructions: 

  1. One day before serving: Slice bread loaf into 12-inch cubes and place on baking sheets. Next, bake in the oven at 200ºF for 20 minutes. While baking, mince the garlic, slice the celery and onion, and chop the sage and rosemary. After that, take the bread cubes out of the oven and let them dry.
  2. Next, preheat the oven to 350°F. Grease a baking dish with a little olive oil.
  3. Then heat a large skillet over medium-low heat with 1 tablespoon of olive oil. When the oil gets hot, add the onion and cook for 5 minutes and stir often. 
  4. Next, add celery, garlic, and stir until the celery looks translucent. 
  5. After that, add vegetable broth into the skillet and use the spoon to scrape up the browned bits. Then season with salt and pepper. Now, you have a runny vegetable mixture. 
  6. Next, mix the bread cubes with the vegetable mixture and chopped herbs. Continue mixing for 2-3 minutes, then transfer the veggie mixture to a large pan.
  7. Then cover the pan with a baking sheet and bake for 40 minutes. 
  8. Finally, remove the cover and bake for 35 more minutes or until the stuffing turns golden brown and crisp on top.

Vegan Italian Tempeh Stuffing

tasty vegetarian stuffing in cast iron pan | Vegan Italian Tempeh Stuffing | Vegan Stuffing

We call our next vegan stuffing dish “Grandma-Made” stuffing. And that’s because it goes well with many hearty, family-style dinners. We’ve even paired up this vegan stuffing recipe with some delicious tempeh sausage.

Estimated time: 1 hour 10 minutes 

Ingredients:

Tempeh Sausage
  • Tempeh: 2 cups
  • Fennel seed: 1 tablespoon
  • Dried basil: 1 tablespoon
  • Dried oregano: 1 tablespoon
  • Smoked paprika: 1 ½ teaspoon
  • Crushed red pepper flakes: ½ teaspoon
  • Dried sage: 1 teaspoon dried sage
  • Garlic: 3 cloves
  • Pure maple syrup: ½ teaspoon
  • Olive oil: 3 tablespoons
  • Soy sauce: ¼ cup
  • Water: ¼ cup 
Sourdough Stuffing
  • Sourdough bread: 2 loaves
  • Vegan butter: ½ cup
  • Large onion: 1
  • Carrot: 2
  • Celery: 4 stalks
  • Red or white wine vinegar: ¼ cup
  • Water: ¼ cup
  • Fresh sage: 2 tablespoons 
  • Parsley: ¼ cup
  • Fresh thyme leaves: 2 tablespoons 
  • Ground pepper: ½ teaspoon
  • Salt: ¼ teaspoon
  • Vegetable broth: 2 cups

Instructions: 

  1. First, cut the bread into small cubes, chop the vegetables, and crumble the tempeh.
Tempeh Sausage
  1. Next, add the tempeh to the skillet with ¼ cup of water and steam until all water absorbs. 
  2. After that, add the garlic, spices to toast for 1 minute. Then add the maple syrup, soy sauce, and olive oil to cook for 5-8 minutes more or until the tempeh gets browned and crispy. Set aside when finished.
Sourdough Stuffing
  1. Next, preheat the oven to 300°F and grease a baking sheet with vegan butter.
  2. Place the bread cubes in a single layer baking sheet, then toast for 25-30 minutes. Take them out when they get dark brown. 
  3. While waiting, heat the vegan butter in a large saucepan at medium-low heat. Add in chopped onion, carrot, and celery to cook for 15 minutes. Keep stirring until they get tender but not so brown. 
  4. Mix water with white vinegar and add it to the vegetables. Take time to scrape the brown bits out of the mixture. Next, bring to a boil and cook for 3-4 minutes or until the vinegar mixture evaporates. After that, toss in sage, parsley, and thyme.
  5. Next, increase the oven temperature to 350°F.
  6. In a large bowl, add bread cubes, tempeh sausage, vegetable mixture, and 2 cups of veggie broth to toss until well combined. Then add pepper and salt to taste. Please adjust the amount of veggie broth not to make the bread too wet, ideally 1 cup.
  7. Next, add the rest of the broth little by little with often tossing. Continue tossing until well combined and let it sit for 10 minutes. You can add more salt and pepper to taste.
  8. Transfer the stuffing to a large dish, cover with a baking sheet, and bake for 40 minutes. Then remove the baking sheet, increase the temperature to 425°F, and bake for 20-25 minutes more or until the bread gets brown on the top.

Stuffing is easy and flexible to make. Ideally, you can make it with whatever leftovers you have in your fridge. Maybe you will end up with a new stuffing recipe. Who knows? However, keep in mind that the key to success in every stuffing recipe is to keep the bread crunchy. When adding broth, take it slow to control the overall texture. 

Do you prefer classic stuffing or always tend to create new recipes? Let us know and drop your secret recipes in the comment section below. Don’t forget to sign up for more upcoming recipes.

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