This vegan classic bread stuffing is inspired by my Aunt Nikki, who was raised Mennonite and known in our family for being the best cook. Her Thanksgiving stuffing was legendary, and while I never got her exact recipe before she passed, this version comes very close, just made 100% vegan. It’s simple, nostalgic, and relies on one key element, the right bread.
Unlike sourdough or cornbread stuffing variations, this recipe sticks to a traditional white bread stuffing similar to what she made. Skip airy sandwich loaves as what you want is a firm, dense white bread like a Pullman loaf or brioche-style vegan loaf (I’ve found great options at Sprouts). My guess is she used something like Pepperidge Farm, but a dense artisanal loaf gives the best texture. A standard loaf of this type of bread should yield about 8-10 cups cubed bread and a 12 oz package of stuffing cubes should be roughly the same amount.
Why you’ll love this stuffing
- Classic holiday stuffing flavor, just dairy-free and egg-free.
- Simple, budget-friendly ingredients.
- Perfect texture with crisp edges and a moist center.
- Great make-ahead dish for a holiday meal.
Tips for the perfect texture:
- Dry the bread completely. Cube the bread, bake on low heat, and leave it in the oven overnight to remove moisture.
- Mix bread into the hot vegan butter and veggies before adding broth. This lets the bread absorb flavor rather than just liquid.
- Add broth gradually. Stop when it’s moist but not soggy as too much broth leads to mushy stuffing.
Storing and reheating tips:
Store leftover stuffing in an airtight container in the refrigerator for 3–4 days. If it’s baked in a casserole dish, you can cover the dish tightly and refrigerate it directly.
Freeze in an airtight, freezer-safe container or bag for up to 3 months. For best results, freeze before baking if planning ahead for Thanksgiving, then bake straight from frozen or thaw overnight and bake normally.
Reheat in the oven (best texture): Cover with foil and bake at 350°F (175°C) for 15–20 minutes, removing foil the last few minutes to crisp the top.
Air Fryer: Heat at 325°F in a shallow layer for 8–12 minutes until warmed through.
Microwave (quickest): Heat in 1-minute increments, but note that it won’t get crispy.
At the end of the day, this stuffing is more than just a holiday side dish for me, it’s a piece of family history and a way to keep my Aunt Nikki’s cooking traditions alive. While her original recipe will always be unmatched, this vegan version honors those flavors while making it accessible to the way I cook today. I hope it brings just as much comfort, nostalgia, and second-helping energy to your holiday table as it does to mine every year.
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Classic Vegan Plain Bread Stuffing
8
servings30
minutes35
minutesA classic plain bread stuffing that’s vegan and delicious!
Keep the screen of your device on
Ingredients
1 loaf dense white bread, cubed and dried (roughly 8-10 cups)
1 large onion, chopped
3 ribs celery, diced
1/2 cup (1 stick) vegan butter
1-1/2 cups vegan chicken broth (see notes)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 cup chopped fresh parsley (or 1 tablespoon dried)
1 teaspoon Kosher salt
Directions
- Prepare the bread cubes as they need time to dry out. I cut them into a medium sized cubes then lay out on sheet pans and slow bake them in a 175º oven for 90 minutes then let them stay in the cool oven overnight until they’re completely dried out.
- In a large pot (big enough to hold it all – I suggest at least a 6 qt size) melt the vegan butter. Add the onion and celery and cook on medium heat until cooked down about 7-8 minutes. Add the seasonings and salt and cook for 1-2 minutes to allow the spices to bloom.
- This step is important. Most recipes have you add the broth now then mix in the bread. You’re going to add the bread now and to the pot on low heat combine it with the butter mixture so it soaks it in first. Add the broth now 1/2 cup at a time and the parsley and mix well. If it seems too dry, add a little more broth up to the 1 1/2 cups if needed. It’s important that it’s not too mushy.
- Place in a buttered dish, cover loosely with foil and bake for 25 minutes at 350º. Take off the foil and bake another 10 minutes.
Notes
- Use a firm white vegan bread.
- I use powdered vegan chicken less broth that I reconstitute in water so I can make a concentrated flavorful broth. You could use a vegetable broth but it will be lacking in flavor. This concentrated broth is what makes the stuffing. I will add two to three tablespoons of the powdered bouillon to warm water to make the broth. Depending on which brand powder you use will determine how salty the stuffing eventually is. You want it salty though (taste it) as it will become less salty as it bakes and the flavors meld. Adding salt at the end will just make it taste salty and not flavorful.
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My mom and your Aunt Nikki got it right! This is the BEST stuffing recipe, simple…but filled with deliciousness and nostalgia.
I made two big trays yesterday. It’s really the only thing I want to eat, LOL. Being vegan gives me a personal peaceful feeling on holidays. I wish everyone would realize we don’t need to harm sentient creatures to eat delicious foods.
Happy Thanksgiving!
Thank you so much for such a lovely review. I know my Aunt Nikki is smiling down on me for posting her delicious recipe and her celebrations are still the only ones I think about on thanksgiving. Such nostalgia it’s true. Hope you have a wonderful thanksgiving as well to you and yours! 🧡
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How do you think sourdough would do here? My homemade is the only bread we ever eat and I’d love to make this a bit healthier if possible.
You can use whatever bread you prefer and sourdough is often used in stuffings. Enjoy!
I think that would work just fine. Sourdough is often used in stuffings. Homemade bread sounds wonderful so report back how it worked out and enjoy!
What about the Pepperidge farm bagged for stuffing bread crumbs?
Like I mention, you can use any stuffing mix you’d like. Just prepare it as the package recommends then add it to the top of the pie and bake. Hope that helps!
This was so good but it made too much for us, Can this be frozen after it’s cooked?
Sure! Just wrap well and it can be frozen for months then reheated.
Hey! How much stuffing should I make if it is just for the pot pie recipe? Should I halve this recipe?
Thank you!
You could yep!
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Hi. How much should the loaf of bread yield for the breadcrumbs? How many cups or ounces? Just trying to see as I’ll probably by it already cubed.
Thank you
It really depends on how large the load of bread is but a standard loaf of bread generally yields about 8-10 cups of cubed bread and a standard 12 oz package of stuffing cubes should roughly yield that same amount as well. I hope that helps!