• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I LOVE VEGAN
  • recipes →
  • go vegan!
  • subscribe
menu icon
go to homepage
  • recipes →
  • go vegan!
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • subscribe
    search icon
    Homepage link
    • recipes →
    • go vegan!
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » All Recipes

    Vegan Vegetable Walnut Stuffing

    Vegan vegetable stuffing in a white casserole dish.

    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.

    Vegan stuffing, ready to go in the oven, brushed with melted vegan butter.

    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 (9x13-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!

    Vegan vegetable stuffing in a white casserole dish.

    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.

    Dishing up vegan vegetable 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!!!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan vegetable stuffing in a white casserole dish.

    Vegan Vegetable Walnut Stuffing

    ★★★★★ 5 from 1 reviews
    • Author: Brittany Mueller
    • Prep Time: 25 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 10 minutes
    • Yield: 10 servings 1x
    • Category: Side Dish, Thanksgiving, Christmas
    • Method: Baking
    • Cuisine: Vegan
    Print Recipe
    Pin Recipe

    Description

    Vegan stuffing with a crisp golden-brown top and a perfectly soft center. Finely chopped walnuts, nutritional yeast and mushrooms add depth to this heart holiday side dish.


    Ingredients

    Scale
    • 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

    Instructions

    1. Prepare flax "egg": in a small dish, stir together flax seed and water. Set aside to thicken.
    2. Preheat oven to 375°F (190°C).
    3. 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.
    4. Stir in the mushrooms and season with ¼ teaspoon salt and black pepper. Cook until the mushrooms start to sweat, about 1-2 minutes.
    5. Turn the heat off and stir in walnuts, flax egg, nutritional yeast, thyme and oregano.
    6. Add the bread cubes and stir well. Season with ½ teaspoon salt.
    7. 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.
    8. Taste and adjust seasoning with salt and pepper.
    9. Line a large (9x13-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 tablespoon 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.

    Notes

    If you don't have stale 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.

    Note: Fresh bread will lose about 20% of its weight once stale. Be sure to prepare a little more than called for in the recipe.

    Keywords: vegan stuffing, vegetable stuffing

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

    « Vegan Pot Pies
    Vegan Mushroom Gravy »

    Reader Interactions

    Comments

    1. Helen

      January 26, 2016 at 4:28 am

      Morning, this recipe sound wonderful, can this be made in advance uncooked and placed in the freezer until required. Many thanks Helen.

      Reply
      • Brittany

        January 26, 2016 at 10:30 am

        I haven't tried it myself but I think that should work just fine!

        Reply
    2. Cheryl

      December 30, 2015 at 3:02 pm

      This is my all time favourite stuffing. The combination of those roasted veggie and nut flavours is fantastic.

      ★★★★★

      Reply
      • Brittany

        December 31, 2015 at 6:47 pm

        We're going to make it tomorrow for my birthday!! Thank you Cheryl, your comments always warm my heart 😀

        Reply
    3. Tracey

      December 22, 2015 at 6:22 am

      What type of loaf bread would you recommend? Also, how do I make it stale? I'm always trying to keep bread fresh..lol!!!

      Reply
      • Brittany

        December 22, 2015 at 11:33 am

        I personally love using a couple different breads, white, rye, sourdough, whole wheat, multigrain, whatever you like! If you're using a stronger bread like sourdough or rye, I'd make sure to use 1/2 white or whole wheat. I've included tips for drying out your bread in the notes of the recipe 🙂 Otherwise, most store baked breads should go stale within just a couple of days.

        Reply
    4. My Dish is Bomb

      December 21, 2015 at 6:24 pm

      Thanks for the link, friend!! 🙂 This stuffing is the stuffing of my dreams. So much so that I want to eat it entire un-stuffed, alone in all its glory, though I suppose it will be stuffed in the end because I'll be stuffing it in my mouth 😛

      Reply
      • Brittany

        December 21, 2015 at 7:18 pm

        OH you are SO very welcome, I'm only a little obsessed with your blog 😛 And your cocktail recipes 😀

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello!

    We're Brittany and William!
    We live in Alberta, Canada. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way.

    More about us →

    Popular Recipes

    • Creamy Vegan Broccoli Soup
    • Garlicky Cashew Broccoli & Tofu Stir-Fry
    • Vegetable Pakoras
    • Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce

    Footer

    ↑ back to top ↑

    About

    • About Us
    • Privacy Policy

    ✉ Subscribe

    • Sign Up for recipes by email

    Contact

    • Contact
    • Collaborate
    • FAQ

    Copyright © 2021 I Love Vegan Inc.