This is the BEST vegan Thanksgiving dressing! This savory vegan sausage dressing (stuffing) 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 vegan dressing recipe for Thanksgiving! This is seriously the best vegan dressing (or stuffing) you will have and it’s made with just a handful of simple ingredients. Dressing is actually one of my favorite dishes (second only to sweet potato casserole or my dairy free green bean casserole). However, there were many years after going vegetarian that I didn’t always get to enjoy it at the Thanksgiving table since I was the only vegetarian (now vegan) in my family.
These days, I’m all about making my own! This vegan Thanksgiving dressing has all the flavor of a classic stuffing but is also loaded with lots of chopped veggies. It’s the perfect side dish for your vegan thanksgiving dinner this year.
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 vegan Thanksgiving recipes.
Ingredients You’ll Need
- Sourdough Bread: You can use other type of you prefer. For a shortcut, use a 12 oz package of unseasoned stuffing mix if you prefer. However, it tastes so good with a day-old bread like 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 (Yellow Onion, Celery, Carrots): These aromatic vegetables add all the savory flavor we associate with favorite Thanksgiving dishes like stuffing. We also add some leeks too – here’s a helpful post on how to cut leeks.
- Herbs (Sage, Rosemary, Thyme, Parsley): Essential herbs for that yummy stuffing flavor that we all know and love. Both fresh herbs or dried herbs will work.
- Vegetable Broth: Adds tons of flavor to this dish. Use a low sodium or no salt added veggie 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.
- JUST Egg: Eggs help traditional stuffing recipes bind together as well as add moisture. For this recipe, we’re using a vegan substitute- Just Eggs! You can also try skipping the egg altogether and adding a bit more broth (about 1/3 cup).
- Make it Gluten Free: Just use your favorite gluten-free bread loaf instead of the sourdough for this easy vegan stuffing recipe.
- Add Sweetness: If you like a sweet stuffing, you can add some dried cranberries or chopped apples just before baking.
How to Make Vegan Stuffing for Thanksgiving
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 the cubes of bread onto a rimmed baking sheet. Bake for 25-30 minutes or until bread cubes are golden brown. (You can skip this step and buy unseasoned cubed stuffing from the store if you prefer.)
STEP 2: While the bread pieces toast, melt the vegan butter (or olive oil) in a large skillet or dutch oven over medium-high heat. Add the sausage and sauté until golden brown, about 5-7 minutes. Then add the onion, leek, celery, carrots, and mushrooms. Sauté for another 7-10 minutes or until vegetables have softened and onion is translucent. Stir in the white wine and herbs. Cook on medium heat until the wine has evaporated. Season with salt and black pepper to taste. Transfer vegetable/sausage mixture to a 9×11 inch baking dish.
STEP 3: In a small bowl or glass measuring cup, whisk together the vegetable stock and egg substitute.
STEP 4: Transfer vegetable/sausage mixture to a 9×11 inch casserole dish. Add the toasted bread to the baking dish with the cooked vegetables and stir the stuffing mixture to combine.
STEP 5: Cover with aluminum foil and bake for 35 minutes. Uncover and bake and additional 10-15 minutes or until top is browned.
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.
Frequently Asked Questions
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.
I really like using a nice sourdough bread for stuffing. (It makes the best vegan stuffing!) However, a variety of different types of bread work including: French bread, whole wheat, whole grain, or a gluten free bread.
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!
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Vegan Thanksgiving Dressing
- 8 cups cubed sourdough bread
- ¼ cup vegan butter OR olive oil
- 3 meatless apple sage sausages, chopped (I used FieldRoast brand)
- 1 onion, chopped
- 1 leek, halved, thinly sliced, and rinsed well
- 3 carrots, peeled and chopped
- 4 stalks celery, chopped
- 1 cup chopped button mushrooms
- 1/2 cup white wine
- 1 teaspoon fresh rosemary (1/2 teaspoon dried)
- 1 teaspoon fresh sage (1/2 teaspoon dried)
- 1 teaspoon fresh thyme (1/2 teaspoon dried)
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 1/2 cups vegetable broth
- 1/4 cup JUST egg
- Preheat the oven to 375 degrees Fahrenheit. Spread bread pieces on a baking sheet in a single layer and bake for 20-30 minutes until lightly toasted. Set aside.
- While the bread is toasting, heat the vegan butter in a deep skillet or enamel dutch oven. Add the sausage and sauté until golden brown, about 5 minutes.
- Add the onion, leek, carrots, celery, and mushrooms. Cook for 7-9 minutes or until onion is softened and translucent.
- Stir in the white wine, rosemary, sage, thyme, salt and pepper. Cook for a couple of minutes until the wine has evaporated. Transfer to a 9" x 11" baking dish and set aside.
- Pour in the bread cubes and stir to combine.
- In a medium mixing bowl, add the broth and Just Egg. Stir well with a whisk. Pour over the bread and vegetable mixture in the baking dish. Stir gently.
- Cover with aluminum foil and bake for 35 minutes. Uncover and bake and additional 10-15 minutes or until top is browned.