Vegan Thanksgiving Stuffing

Family Friendly Plant-Based Recipes

One of the biggest highlights of Thanksgiving dinner for me is the stuffing, after the mashed potatoes of course! My favorite thing is to pile the stuffing on top of the mashed potatoes then spoon some fresh frozen sweet corn over the top of that! I like it better than gravy! But a little gravy on that would be fantastic! This vegan stuffing is not hard to make and with just a few modifications you can turn this vegan stuffing into a hearty main dish for your vegan Thanksgiving if you aren’t quite ready to show up to aunt betty’s house with a great big vegan turkey! So, whether you planning to host your own vegan Thanksgiving or if you are bringing a dish to a potluck Thanksgiving this is a great option.

What you need for to make Vegan Thanksgiving Stuffing

Bread or dried bread cubes – You can use whole grain bread or white bread or a mix of the two for this recipe it is completely up to you.If you do use whole grain, make sure the bread is not heavy. I tend to use the store-bought stuffing mix because it is a big time saver on an already busy day. Pepperidge Farm Onion and Sage is my favorite.
Vegan Butter – Use your favorite vegan butter, I love Country Crock because it’s easy to find tastes great.
Onions and Celery – Yes you must use these they give all of the flavor to this recipe. But you won’t see them so if somebody doesn’t like onions and celery they won’t know they are there!
Seasonings – you will need some sage, onion powder, and celery seed as well as salt.

How to make vegan thanksgiving stuffing a main dish

If you have some vegan turkey roast, homemade seitan, or a commercial vegan turkey roll, simply brown it in a skillet and add it to the stuffing. It is great option to limit the processed vegan meat but make a hearty vegan thanksgiving main dish everyone will love.

Planning for your Vegan Thanksgiving Meal

Can vegan stuffing be made ahead?

Yes, it can be made ahead! I prefer to make it the day of but sometimes our family makes it ahead and freezes it. I think the best idea is to have it all prepped ahead and partially cooked then on Thanksgiving Day you can finish it in a short time.

For the next few weeks, I’ll be posting the rest of the recipes you need Perfect Vegan Thanksgiving meal including, Vegan Green Bean Casserole, Vegan Cranberry sauce, and an easy vegan pumpkin pie recipe that will remind you of your grandmothers! If you have missed any of the previous recipes check them out here. Vegan Turkey Roast, Vegan Mashed Potatoes and Gravy.

I’ll also share with you the step-by-step plan you need help put your traditional Vegan Thanksgiving meal together, So make sure you subscribe so you can have the best Vegan Thanksgiving Meal Ever!

If you need help transitioning to a vegan, plant based or vegetarian diet subscribe to my YouTube channel.

Vegan Thanksgiving Stuffing

Grandma's Holiday Stuffing Veganized!

Ingredients

1 loaf bread, dry & cubed (approximately 12- 14 cups) or one bag of Pepperidge Farms Onion and Sage Bread cubes
½ cup non-hydrogenated margarine
1 cup onions
1 cup celery
1 ½ - 2 cups non-dairy milk
1 tablespoon rubbed sage
2 tsp. Chick’n broth

Instructions

Cut bread into small cubes and leave out overnight to dry.
.In a large pan, sauté onions and celery in margarine until soft.
Add bread cubes and mix to combine.
Pour milk and salt over bread stirring until all the bread is moistened. Continue to cook and stir over medium heat until browned.
.You may need to add extra milk if using store bought bread cubes.

Notes

How to store and freeze leftovers
Store leftovers in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven on 300 for about 30 minutes.
To freeze, put cold stuffing into a freezer-safe container or zip bag. It will keep in the freezer for 4 to 6 months.