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Vegan Stuffing

  • Author: Rae Aflatooni
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 15 Servings 1x
  • Diet: Vegan


Units Scale
  • 1 loaf whole-wheat bread or your choice of bread, cubed
  • 3 cups quinoa, cooked
  • 1 1/3 cup red onion, diced
  • 1 1/3 cup celery, diced
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 2 1/2 cups water + vegetable bouillon


  1. Prepare: Lay cubed bread out on baking sheets.
  2. Pre-heat oven to 375°F/190°C and bake bread for 5 – 10 minutes, until it starts to harden.
  3. Remove: When done, remove and scoop into a large bowl.
  4. Sauté onion, celery, salt, pepper, and garlic in 1/2 cup water. Once the water has cooked off, set aside.
  5. Prepare 2 cups water + vegetable bouillon and set aside.
  6. Line a large baking pan with foil or cover with nonstick spray.
  7. Pour 2 cups water and vegetable bouillon mixture over bread and add remaining ingredients.
  8. Mix thoroughly with a spoon. If it’s too wet add more bread or quinoa if it’s too dry add in additional vegetable broth.
  9. Transfer mixture to the prepared pan(s) and cover with foil.
  10. Bake at 375°F/190°C  for 45 minutes, then remove the foil covering.
  11. Continue to bake for an additional 10-15 minutes, until the top is golden brown and crispy.
  12. Cool: Remove from oven and let cool for 5-10 minutes before serving.
  • Category: Side, Holiday
  • Method: Bake
  • Cuisine: American

Keywords: vegan thanksgiving recipe, vegan holiday recipe, vegan stuffing, vegetarian thanksgiving dressing

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