Name: Classic Bread Stuffing
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 1 small loaf crusty whole wheat bread (8-9 cups); 2 carrots (diced or sliced into rounds); 2 ribs celery (chopped); 1 red bell pepper (diced ( or 1 cup diced mushrooms)); 1 large leek; 12 sprigs thyme (leaves only); 15 -20 leaves fresh sage (chopped); 8 sprigs of fresh marjoram or oregano (leaves only); 1 sprig rosemary (leaves only); 3 tbsp extra virgin olive oil ((omit on WFPB & Plantricious Diets)); 2 cups vegetable stock; 2 cups hot water; 1/2 tsp turmeric; 1 tsp onion powder; 1/2 tsp garlic powder; 1 tsp dried oregano; 1 tbsp nutritional yeast; sea salt to taste

The best Classic Bread Stuffing recipe with caramelized leeks, veggies, crusty bread, sage and thyme. Feel free to add some pan seared vegan Italian sausage, apples or a bunch of wild mushrooms into the mix to your liking. A must make traditional Thanksgiving side dish.

What’s the Difference Between Stuffing and Dressing ?

Stuffing is a mixture made to stuff another food, but the only thing getting stuffed with this is my mouth and my belly.
Dressing is a dish cooked separately as a side dish or as a compliment to the main dish.

Simple Classic Bread Stuffing Ingredients:

The Bread: make sure to use a whole grain crusty loaf that will hold up to all the veggie and broth. No potato bread, no brioche, nothing flimsy.
Veggies & Herbs: go all out with leeks, celery, carrot, bell pepper, sage, thyme, marjoram and rosemary.
Veggie Stock: use your favorite store bough stock or better yet, make my instant veggie stock featured in the recipe card below. Seriously, you don’t need to ever buy broth again.

Can I Use Dry Herbs Instead of Fresh ?

Yes you can but you shouldn’t! There is no replacing the fragrance of fresh herbs no matter what anyone tells you. Please use fresh herbs!

Can I Make Stuffing the Day Before ?

You can toast the bread and cook all the veggies ahead of time but make sure to store them separately until needed. Veggies in the fridge and the bread on the kitchen counter. On Thanksgiving day simply mix everything with the broth and bake in the oven according to recipe instructions.

Don’t Forget to Dry the Bread:

Toasting is my favorite quick and easy method. Just throw the bread cubes under the broiler for a couple of minutes, toss once and you are done.
Baking the bread cubes is also an option. Bake at low heat between 250”F -300”F for approximately 45 minutes until nice and toasty.
Alternatively you can leave the bread cubes on the kitchen counter overnight to dry out at room temperature. This works fine but not as great as toasting it in my opinion.

Bread Stuffing Add Ins & Serving Ideas:

2 links Beyond Meat Vegan Italian Sausage – pan seared
2 Honeycrisp apples, diced
1/3 cup dried cranberries
pan seared smoky tempeh bits
serve alongside this vegan roast, creamed spinach and creamy green bean casserole
drizzle with some mushroom gravy.

Traditional Classic Bread Stuffing recipe with caramelized leeks, veggies, crusty bread, sage and thyme

This Holiday Bread Casserole is Everything:

pure vegetarian a.k.a vegan
perfectly moist but not soggy
traditional homemade
loaded with flavor
easy to make
dairy & egg free.

How to Make Classic Bread Stuffing for Thanksgiving & Christmas:

Start with fresh leeks instead of onion and cook them low and slow until caramelized together with celery, carrot and bell peppers. We are after big flavors here and patience is key.
Use a nice crusty loaf of whole grain bread and make sure to toast or dry it very well before using.
Go for lots of fragrant fresh herbs: sage, thyme, marjoram and rosemary are classics but feel free to use only your very favorites here.

P.S. If you make this recipe please give it a comment rating below, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s

Vegan Classic Bread Stuffing with Leeks, Sage and Thyme

Print Pin

Classic Bread Stuffing

Course Side Dish

Cuisine American

Keyword dressing, plant based, stuffing, Thanksgiving Dressing, vegan,

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings people

Calories 162kcal

Author Florentina

Ingredients

1 small loaf crusty whole wheat bread 8-9 cups
2 carrots diced or sliced into rounds
2 ribs celery chopped
1 red bell pepper diced ( or 1 cup diced mushrooms)
1 large leek
12 sprigs thyme leaves only
15 -20 leaves fresh sage chopped
8 sprigs of fresh marjoram or oregano leaves only
1 sprig rosemary leaves only
3 tbsp extra virgin olive oil (omit on WFPB & Plantricious Diets)
2 cups vegetable stock

For the Veggie Stock:

2 cups hot water
1/2 tsp turmeric
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried oregano
1 tbsp nutritional yeast
sea salt to taste

US Customary - Metric

Instructions

Make the Veggie Stock:

In a small bowl whisk together the hot water with the spices until combined well. Season to taste with sea salt.

Prepare the Stuffing:

Cut the bread into 3/4 inch pieces and spread on a large baking sheet. Preheat your broiler and toast the bread cubes for a couple of minutes until golden brown on top. Carefully give them a quick toss and broil another couple of minutes until desired toastiness is achieved. Set aside to cool off.
Slice the leek in half lengthwise then chop into small pieces. Transfer to a large bowl and fill with cold water. Give everything a good stir and allow the leeks to sit in the bowl of water for a few minutes. Any dirt and grit will fall to the bottom and the leeks will float on top.
Preheat a large skillet over medium heat. Transfer the washed leeks into the skillet and add a pinch of sea salt. Saute until they start to wilt then add the celery, carrot and diced bell pepper.
At this point you might need to add a little drop of water or a drizzle of olive oil. Continue sauteeing until the leeks begin to caramelize and the veggies have softened. Season to taste with sea salt and stir in the fresh thyme, sage, rosemary and marjoram.
In a large bowl combine the toasted bread with the vegetables and veggie stock.
Lightly oil a large baking dish and add the stuffing mixture. Cover with a lid or aluminum foil, preferably without touching the food.
Preheat your oven to 350”F and bake the stuffing for 30 minutes. Remove the cover / lid and cook an additional 10 to 15 minutes uncovered until done to your liking.
Remove stuffing from the oven and drizzle with the olive oil.
Serve hot with mashed potatoes and gravy.