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.

Ingredients You’ll Need

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

Saute sausage in butter then add the vegetables (onion, carrot, leek, and mushrooms). Cook until tender.

Stir in the herbs and white wine. Cook until wine has reduced.

Whisk together the broth and eggs in a small bowl.

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.

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.

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

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!

More Delicious Thanksgiving Recipes

Vegetarian Lentil Pot Pie
Pomegranate Ginger Sangria
Roasted Red Pepper Dip
Vegan Apple Crisp
Creamy Carrot Soup
Apple Walnut Kale Salad


The Best Vegetarian Stuffing

Wow your friend with this tasty vegetarian sausage stuffing this Thanksgiving. It has all the flavor of traditional stuffing and is packed with flavorful vegetables.
Course Side Dish
Cuisine Holiday, Vegetarian
Keyword Vegetarian Sausage Stuffing
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 -10
Calories 257kcal
Author Deborah Murphy


8 cups cubed sourdough bread

¼ cup butter OR olive oil

3 meatless apple sage sausages, chopped (I used FieldRoast brand)

1 onion, chopped

1 leek, white part only, thinly sliced

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

2 eggs


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, mushrooms, and parsnip. 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.



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 1/3 cup of  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.


Serving: 1/8th Recipe | Calories: 257kcal | Carbohydrates: 22g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 241mg | Sodium: 361mg | Potassium: 289mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4534IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg

The post The Best Vegetarian Stuffing appeared first on Dietitian Debbie Dishes.

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