The Best Vegetarian Stuffing

This is the BEST vegetarian stuffing! This savory vegetarian sausage stuffing (dressing) is loaded with just as much flavor as a stuffing made with traditional ingredients. Vegan sausage, onion, leek, carrot, and mushrooms are cooked up with herbs, white wine, and butter then tossed with sourdough cubes and broth for a delicious savory stuffing you’ll love.

Say hello to your new favorite vegetarian stuffing recipe for Thanksgiving! This is seriously the best vegetarian stuffing you will have. Stuffing is actually one of my favorite dishes (second only to sweet potato casserole with that nut/brown sugar topping). However, there were many years after going vegetarian that I didn’t always get to enjoy it on Thanksgiving since I was the only vegetarian in my family.

These days, I’m all about making my own! This vegetarian sausage stuffing has all the flavor of a traditional stuffing but is also loaded with lots of chopped veggies.

Table of Contents

Ingredients You’ll Need

vegetarian stuffing ingredients in small bowls with labels.

Sourdough Bread: You can use other bread varieties if you prefer. For a shortcut, use a 12 oz package of unseasoned stuffing mix if you prefer. However, it tastes so good with a fresh sourdough so I think it’s worth the extra step.
Vegan Sausage: Use your favorite vegan sausage for this stuffing. I like the apple sage sausages from Field Roast since that flavor pairs well with the herbs in this stuffing.
Mirepoix (Onion, Celery, Carrots): These aromatic vegetables add all the savory flavor we associate with favorite Thanksgiving dishes like stuffing.
Herbs (Sage, Rosemary, Thyme, Parsley): Essential herbs for that yummy stuffing flavor that we all know and love. Both fresh or dried herbs will work.
Vegetable Broth: Adds tons of flavor to this dish. Use a low sodium or no salt added vegetable broth if you need to monitor your salt intake.
Dry White Wine: Highlights the flavors of the herbs and mirepoix. You can omit if you prefer – just use an extra 1/2 cup of broth instead.
Eggs: Eggs help the stuffing bind together as well as add moisture. You can use a vegan substitute if you wish – Just Eggs has worked well for me! You can also try skipping the egg altogether and adding a bit more broth (about 1/3 cup).

How to Make Vegetarian Stuffing

Vegetables and sausage in deep skillet ready to sauté. — Saute sausage in butter then add the vegetables (onion, carrot, leek, and mushrooms). Cook until tender.

Sautéed vegetables in deep skillet with white wine added. — Saute sausage in butter then add the vegetables (onion, carrot, leek, and mushrooms). Cook until tender.

STEP 1: Preheat the oven to 375 degrees Fahrenheit. If making your own stuffing bread, cut a sourdough loaf into 1/2 inch cubes and toss onto a rimmed baking sheet. Bake for 25-30 minutes or until golden brown. (You can skip this step and buy unseasoned cubed stuffing from the store if you prefer.)

STEP 2: While the bread toasts, melt the butter in a large deep skillet or dutch oven. Add the sausage and sauté until golden brown, about 5-7 minutes. Then add the onion, leek, celery, carrots, and mushrooms. Saute for another 7-10 minutes or until vegetables have softened and onion is translucent.

STEP 3: Stir in the white wine and herbs. Cook until the wine has evaporated. Season with salt and pepper to taste. Transfer vegetable/sausage mixture to a 9×11 inch baking dish.

vegetarian stuffing in baking dish before baking.

baked vegetarian stuffing in large casserole dish.

STEP 4: Add the toasted bread to the baking dish with the cooked vegetables and stir.

STEP 5: In a small bowl or glass measuring cup, whisk together the broth and eggs (or egg substitute if using).

Recipe Variations

Make it Vegan: Make a few simple swaps for a vegan-friendly stuffing. 1) Use vegan butter and 2) use a vegan egg replacer (I like using liquid Just Egg).
Make it Gluten Free: Just use your favorite gluten free bread loaf instead of the sourdough.
Add Sweetness: If you like a sweet stuffing, you can add some dried cranberries or chopped apples just before baking.

Planning a vegan or vegetarian Thanksgiving this year? Be sure to check out my Vegan and Vegetarian Friendly Thanksgiving Guide for menu planning tips and tons of recipes.

Make Ahead and Storage

Make Ahead: Prepare stuffing as directed below in the recipe up until the baking step. Wrap tightly or cover and store in the fridge until ready to bake.
Fridge: Allow leftovers to cool to room temperature before transferring to a storage container. Leftovers will keep up 3-4 days in the fridge. Reheat in the oven at 350 degrees for about 10 minutes. For individual servings, just reheat in the microwave in a covered dish for a couple of minutes.
Freezer: Allow leftover stuffing to cool completely and then wrap tightly before storing in the freezer for up to 3 months. Allow to thaw overnight before baking at 350 degrees Fahrenheit to reheat. You may need to add a splash of broth while baking. To reheat individual servings, just pop them into the microwave in a covered dish for a few minutes until warmed through.

vegetarian stuffing dished out onto a white plate and garnished with black pepper and chopped parsley.

Frequently Asked Questions

How can I substitute eggs in stuffing?

You can just omit the eggs and use an extra 1/4-1/3 cup of broth in the stuffing. You can also use an egg substitute like Just Eggs instead (use 3 tablespoons Just Egg for 1 egg) or a powder egg replacement like this one.

What kind of bread should be used for vegetarian stuffing?

I really like using a nice sourdough bread for stuffing. However, a variety of different types of bread work including: French bread, whole wheat, whole grain, or a gluten free bread.

Can vegetarians eat stuffing?

It depends! Stuffing can easily be made with vegetarian-friendly ingredients, however it often contains chicken broth or sausage. Just ask your host what type of broth they used or bring this vegetarian stuffing recipe to share!