Oven-Baked Vegan Stuffing with Rosemary & Thyme
Nov 14, 2022 (Last updated May 20, 2026) by Hannah Sunderani
Hiya friends! I could not be more excited to share this festive vegan stuffing recipe with you today. What I love about this recipe is that it’s rich with classic holiday flavour like rosemary, thyme and fennel seeds. It’s moist on the inside with a crispy golden topping.
This recipe is part of my Vegan Christmas Dinner Menu and is the perfect veganized substitute for traditional stuffing that you can enjoy for Thanksgiving or Christmas.
You can’t have a Holiday feast without stuffing and I’m certain this recipe will become your go-to! So, let me tell you exactly how to make this vegan stuffing recipe.
This Vegan Stuffing is…
- Bursting with savoury flavour
- Warm and buttery
- Moist on the inside with a crispy golden top
- Perfect for your holiday spread! (Christmas or Thanksgiving)
- Made with 10 ingredients
- Requires minimal prep
- Full of fresh herbs
- A favourite use for stale bread
Ingredient Notes
You’ll need just 9 simple ingredients to make this easy holiday side dish.
- Cubed baguette is the base of this vegan stuffing. This recipe is a great way to use up a stale baguette. Use any leftover bread to make my Overnight French Toast bake for a sweet holiday breakfast!
- Vegetable broth is the key to making this stuffing savoury and keeping it soft and moist on the inside.
- Onion, garlic, and celery are the basic aromatics that provide a subtle sweetness and umami flavour base.
- Fresh herbs like rosemary, thyme, and fennel elevate the dish by adding classic holiday flavour that’s fresh, earthy, lemony and peppery.
How to Make Vegan Stuffing
This easy vegan side dish comes together in just three simple steps.
To start, heat the olive oil in a large deep skillet over medium heat. Add the onion, garlic, and celery and cook until softened, stirring occasionally. Season with rosemary, thyme, fennel, sea salt and pepper.
Make this recipe with me!
Cook this recipe with me on my Vegan Christmas Dinner Menu Episode on YouTube.
Expert Tips & Tricks
- Avoid soft, sliced sandwich bread. White sandwich bread is too soft and fluffy to make a well textured stuffing. Go for sturdier, crusty breads instead. I prefer using a French baguette or a loaf with a good crust like sourdough, ciabatta, or multi-grain breads. Some whole grain sandwich breads will work too as long as they are dried out enough.
- Use stale bread over fresh! Fresh baguettes are great for recipes like Peanut Butter and Coconut Yogurt Toast or dunking in warm Vegan Tomato Basil soup, but when making stuffing, it is better to use stale, day old bread. This will prevent the stuffing from becoming soggy.
If your bread is fresh and soft, cut it into cubes, spread it on a baking sheet, and bake it for 15 minutes at 350F/175C, or until dry and crusty. - Add the herbs after cooking the onions, celery, and garlic. Sauteeing the herbs for too long can cause the herbs to lose their flavour. For best results, season the veggies with the herbs at the end, once they’re soft and fragrant.
I hope you love this simple oven-baked vegan stuffing as much as I do. It’s perfect for the holidays! Please check out my Vegan Christmas Dinner Menu to take all the guess work out of your holiday menu this year!
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Oven-Baked Vegan Stuffing with Rosemary & Thyme
Ingredients
- 1 baguette (350g), cut into small cubes
- 4 tbsp olive oil
- 1 onion , finely chopped
- 6 cloves garlic , finely chopped
- 3 stalks celery , thinly sliced
- 1 tbsp fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tsp fennel seeds
- ½ tsp sea salt
- ¼ tsp pepper
- 2 cups vegetable broth
Instructions
- Preheat oven to 350F/180C. In a large deep skillet, add the olive oil and bring to medium heat. Add the onion, garlic and celery and cook stirring often until the veg is softened. Season with rosemary, thyme, fennel, sea salt and pepper.
- Pour the vegetable broth into the skillet and mix to combine. Turn off heat and add the baguette cubes. Gently stir to mix the brothy liquid with the bread.
- Transfer to a large casserole dish (8×11 inches) and cover with foil. Bake for 40 mins, then remove the foil and increase the heat to 400/200C. Bake for another 10 to 15 mins, until the top is crispy and golden.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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Will comment after I make this
Let me know how it goes Juanita!
So glad you liked this!
Loved it! Very flavourful and easy to make. The whole family enjoyed it immensely.
Oh this makes me so happy Shira! Thanks for the very kind comment!
This is the best vegan stuffing I’ve made; savoury, flavourful and it stays moist, so delicious and a big hit at Christmas dinner! Thanks Hannah for another awesome recipe. I prepared your entire vegan Christmas menu and it was perfection!!!
Hi Shiela! I’m so thrilled that you enjoyed this stuffing! I love it too and make it every year! haha. So happy that you enjoyed the full Christmas dinner menu as well! Thanks for the very kind comment, it made my day reading this. 🙂
hura