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Vegan Classic Bread Stuffing with Leeks, Sage and Thyme

Classic Bread Stuffing

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. 
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 4 people
Calories 162kcal
Author Florentina


  • 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:


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.


Stuffing Add Ins & Serving Ideas:


Calories: 162kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 71mg | Potassium: 285mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6709IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 2mg