It’s National Stuffing Day! And we’ve got a super easy and delicious recipe for you to please the entire family!

On a side note…is it still considered stuffing if you aren’t “stuffing” it into anything? Well, your mouth I guess…


1 loaf of day old bread, cubed and set out to dry (overnight if possible)

2 Medium-sized Carrots, diced

2 Celery Stalks, diced

1/2 Cup Yellow Onion, diced

2 Cloves Garlic, diced

1-2 Cups Veggie Broth

1 Tbsp Dried Thyme

Salt and Pepper to taste


The key to a great stuffing is the bread. You can use any kind, as long as it’s day old, meaning dried out but not to the point where it’s like a crouton. You can cube it and let it sit out overnight or for at least a couple hours. I used a French baguette made in the grocery store, as most are dairy- and egg-free. (Doesn’t hurt to check though!).

Preheat oven to 350-degrees F and grease a baking pan.

Sauté your diced veggies in some oil or vegan butter (like Earth Balance) in a large pot and then add your cubed bread.

Slowly pour in the veggie broth. You’ll want the bread to be damp – not soaked – so you may only use one cup versus two.

Add the spices and mix it all up!

Dish into your greased baking pan and cover with foil. Bake for 40-45 minutes.

Uncover and turn oven to 400-degrees F and bake for an additional 10-15 minutes until the top has browned nicely.

Serve next to vegan mashed potatoes and gravy, cranberry sauce and your favorite vegan holiday roast and enjoy! Oh and you mustn’t forget pumpkin pie!!