This recipe is for the best vegetarian stuffing!
While you can make this best vegetarian stuffing as a side any time of year the first time I made it was on Thanksgiving. Thanksgiving stuffing is a favorite for everyone on Thanksgiving.
Starting a few years ago, Thanksgiving prep looked a little different in my house as we had a budding vegetarian who loved stuffing but wanted to keep it vegetarian.
With a few simple swaps, you can make stuffing vegetarian in a cinch.
Ingredients
crusty bread cubes
vegetable stock
carrot
onion
celery
sage
thyme
butter
garlic
Substitutes for Vegetarian Stuffing
Substitutes for Vegetarian StuffingTo make stuffing from regular to vegetarian, you’ll want to substitute out the chicken stock for vegetable stock.
If you’re making this recipe vegan stuffing, you’ll want to use vegan butter. Other than that, the ingredients are up to you! This recipe is focused on the savory.
Prepping for Thanksgiving? Try these other Thanksgiving Recipes:
Prep
The first step in this vegetarian stuffing recipe is to dice all the vegetables. I recommend using fresh bread that is a day or two old. Slice and cube your bread yourself to make all the difference in this recipe. Vegetarian stuffing is best with fresh bread that is a day or two old. You can cut small or large cubes.
After you have chopped all your items, you will sauté them until perfection with butter. Once the onions are translucent, you will add in the vegetable stock and toss with the bread cubes ready for the oven!
My favorite dish for baking can be found here and is shown in white in the photos. It does the job so well every time and comes in two sizes!
The Best Vegetarian Stuffing
Substitue out key ingredients easily to make the best vegetarian stuffing.
Ingredients
- 3 cups of crusty bread, cubed OR you can use a 12 oz package of stuffing cubes.
- 1 1/4 cup vegetable stock
- 2 teaspoons fresh thyme with stems removed
- 3 tablespoons of fresh sage, chopped
- 1 large carrot, diced
- 3 stalks celery, diced
- 1 onion, diced
- 1 and 1/2 sticks butter
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees and spray or butter a large baking dish. Set aside.
- Cube the bread if you are using your own. If you are using prepacked bread cubes you can omit this step.
- After all vegetables have been diced, heat a medium sized pan over medium heat. Add butter.
- Once the pan is warm add in vegetables and herbs. Once the vegetables have softened, add in the vegetable stock and stir.
- Remove from heat. Place the bread cubes in the greased baking pan.
- Pour the vegetable stock mixture over the breaded cubes and stir until all are coated
- Place into the oven and bake for 55 mins. Stir once halfway through to ensure the edges are crisp.
- Serve alongside your favorite vegetarian main dishes!
Notes
You can make this recipe vegan by substituting butter for vegan butter.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 187Total Fat 11gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 6gCholesterol 15mgSodium 480mgCarbohydrates 18gFiber 1gSugar 3gProtein 3g
Please note nutrition is automatically calculated and may not be accurate.
To make vegetarian stuffing, swap the chicken stock with vegetable broth.
Traditional stuffing is not vegan. You can use this recipe and substitute butter for vegan butter for a vegan side dish.
Bread, eggs, spices, onion, celery and chicken broth.
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