You only need simple pantry staples and 30 minutes to make this Easy Vegan Stovetop Stuffing!
It’s good for you, and tastes great too.
As a huge carb-lover, Stuffing has always been one of my favorite holiday recipes. Crispy-on-the-outside, moist-on-the-inside bread cubes stuffed with fragrant herbs and veggies? Sign me up!
This easy stovetop stuffing is a healthy AND time efficient twist on the classic holiday recipe. Let’s dive in, folks!
While I do love stuffing, I do not enjoy how some recipes take almost an hour to make. Maybe it’s the impatient millennial in me, but when I want my food, I want it as fast as possible 😉
I know there are a few Stovetop Stuffing box mixes that exist out there, but I wanted to try to make one from scratch! And I must say, I was very happy with my results.
I used half of a loaf of Ezekiel Bread for this recipe as it was all that I had on hand, and I loved the extra textural element and hearty texture it brought to the dish! That being said, you could use any loaf you’d like – sourdough, multigrain, or just plain ol’ white will work just fine. I have not tested this recipe with GF breads, though, so I cannot recommend use of those.
A Few Final Thoughts:
- Make sure your bread cubes are dry before cooking! This allows us to infuse them with even more yummy veggie broth flavor.
- I kept this stuffing pretty basic, but if you’re feeling the veggies, I think this would also be great with some cubed Butternut Squash, Brussels Sprouts, or even chopped Apple!
- The final “broiling in the oven” step is totally optional, but if you do decide to crisp up the top of your stuffing, make sure you are using an oven-safe pan with no plastic handles.
Easy Vegan Stovetop Stuffing
You only need simple pantry staples and 30 minutes to make this Easy Vegan Stovetop Stuffing! It's good for you, and tastes great too.
- 1/2 loaf Bread (I used Ezekiel), cut into 1/2" cubes and dried
- 2 ribs Celery, diced
- 1 large Carrot, diced
- 1 small Yellow Onion, diced
- 1 tsp Dried Sage (I used Powdered)
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Thyme
- 3+ cups Vegetable Broth
- Black Pepper and Salt, to taste
If your bread is not already dried, spread the cubes out on a baking tray and bake at 325F until they are dry and crunchy, checking on the pan every 5 minutes or so.
Add a splash of Water or Vegetable Stock to a large, oven-safe pan over medium heat. Toss in the diced Celery, Onion, and Carrot, and sauté until translucent.
Add in all of the spices and mix well. Then, add the dried bread cubes to the pot or pan, with 1 cup of vegetable stock. Stir well, reduce the heat to medium-low, and cover the pot with a lid.
Let the stuffing "simmer" for 10-12 minutes in total. During this time, stir it around every 2-3 minutes and add in additional Vegetable Broth in 1/2 cup measurements. The mixture will start to soften and form a more "stuffing" like consistency.
Optional: if you'd like, transfer the oven-safe pan to your oven and broil on High for a few minutes to crisp up the top. Serve warm.
This recipe will work with any glutinous bread loaf you have on hand. I have not tested this recipe with any GF loaves so would not recommend that.
Feel free to sub or add in any additional veggies that you have on hand!
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