Vegan Vegetable Walnut Stuffing
This vegan stuffing has a crisp golden-brown top and a perfectly soft center. Finely chopped walnuts, nutritional yeast and mushrooms add robust depth to this hearty holiday side dish. Fresh thyme and oregano adds festive, holiday flavour.
A flax “egg” helps bind this vegan stuffing. Before baking, brush the top of the stuffing with melted vegan butter to get that golden-brown crispy top. If you prefer extra crisp stuffing, give it a quick stir once the top is toasty before continuing to bake.
This recipe makes 1 large (9×13-inch) casserole dish, or about 8-10 servings. Don’t forget the vegan gravy!
This vegan stuffing is a great side dish to serve alongside a Tofurky roast (with Tofurky “dripping” gravy and vegetables) or our vegan Thanksgiving loaf with cranberry glaze!
How to Make Vegan Stuffing Without Stale Bread
You’ll need to make that bread “stale” or dry before it’s suitable for making stuffing. If possible, use the overnight method below. But if you’re crunched for time, you can dry out your bread cubes quickly in the oven.
Keep in mind, fresh bread will lose volume and about 20% of its weight after it’s dry/stale. Prepare a little more than necessary if you’re “quick drying” your bread.
Overnight method: As early as possible, cube the bread and transfer to a large bowl, casserole dish, or paper bag. Leave the bread out, loosely covered so it can dry out.
Quick method: Preheat oven to the lowest possible setting. Spread the bread cubes out on a baking sheet. Put your baking sheet into the oven to dry out slightly. If your oven’s lowest temperature is too hot, turn off the heat after 5 minutes. You want to the bread cubes to dry out, not toast. Once the bread cubes are “stale”, after about 1 hour, transfer them to a bowl until ready to prepare your stuffing.
More Vegan Thanksgiving & Christmas Recipes
- How to Cook a Tofurky (with gravy and vegetables)
- The Ultimate Vegan Thanksgiving Loaf (with cranberry glaze)
- Roasted Vegan Thanksgiving Bowl
- Vegan Pot Pies (with flaky pastry crust)
- Vegetable Pot Pies (with vegan biscuits)
- Cheesy Potato & Broccoli Casserole
- Easy Homemade Cranberry Sauce
- 35 Vegan Thanksgiving Recipes
Holiday Watch List Recommendations
- The Office holiday episode marathon
- Parks & Rec holiday episode marathon
- Community holiday episode marathon
- The OC season 1, episode: The Best Chrismukkah Ever
- Keeping Up Appearances Christmas Specials
- A Charlie Brown Christmas
- National Lampoon’s Christmas Vacation
- The Santa Clause
- or this Canadian classic: The Vinyl Cafe – holiday podcast marathon ← If you’re cooking Christmas dinner or doing some holiday baking, these are a MUST LISTEN!!!
- 1 tbsp (7 grams) ground flax seed
- 3 tbsp (45 ml) water
- 9 cups (700 grams) cubed stale bread (approx. 2 fresh loaves)
- 2 tbsp (30 ml) vegan butter or olive oil
- 1 cup (120 grams) chopped celery (approx. 2 ribs)
- 1 cup (150 grams) chopped carrot (approx 2 medium)
- 1 cup (130 grams) chopped onion (approx. 1 small onion)
- 2 cups (140 grams) chopped mushrooms (approx. 8 medium mushrooms)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped fresh thyme (1 tsp dried)
- 1 tablespoon chopped fresh oregano (1 tsp dried)
- 1 ½ cups (375 ml) vegetable broth
- 3 tbsp (15 grams) nutritional yeast
- ½ cup (60 grams) finely chopped walnuts
- 2 tbsp (30 ml) melted vegan butter, for brushing
- Prepare flax “egg”: in a small dish, stir together flax seed and water. Set aside to thicken.
- Preheat oven to 375°F (190°C).
- In a large saucepan heat vegan butter or olive oil over medium heat. Once the oil is hot, add celery, carrot, onion, and garlic. Cook, stirring occasionally, until the onion appears translucent, about 5 minutes.
- Stir in the mushrooms and season with ¼ tsp salt and black pepper. Cook until the mushrooms start to sweat, about 1-2 minutes.
- Turn the heat off and stir in walnuts, flax egg, nutritional yeast, thyme and oregano.
- Add the bread cubes and stir well. Season with ½ tsp salt.
- Gradually add the vegetable broth (depending on how stale your bread is, you’ll need more or less broth), ¼ cup at a time, stirring as you go to moisten the bread evenly. Add enough broth so that the outside of the bread is moist and the stuffing easily sticks together but not so much broth that the bread is soggy all the way through.
- Taste and adjust seasoning with salt and pepper.
- Line a large (9×13-inch) casserole dish with parchment paper. Add the stuffing, spreading it evenly into the pan without pressing it down or compacting it. Brush the top with 2 tbsp of melted butter. Bake for 30-45 minutes, until the top is golden brown and crisp. For crispier stuffing, stir and cook for an additional 10 minutes.