Easy Vegan Stovetop Stuffing (30 Minutes!)

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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!

large black pot of stovetop stuffing
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.

white bowl filled with stovetop stuffing

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.white plate filled with mashed potatoes, gravy, tempeh, and stovetop stuffing

If you’re looking for other healthy (but delicious!) Holiday Recipes, you may also like my Pecan & Pumpkin Custard Pie or my Healthy Sweet Potato Casserole.

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.

Finally, if you end up making this recipe and sharing it on social, be sure to tag me @FromMyBowl + #frommybowl on both Facebook and Instagram! I love seeing your delectable recreations 🙂


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.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 people 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Easy Vegan Stovetop Stuffing - Healthy & Fast Holiday Recipe

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi! Do you have a rough estimate of how much bread to use? I was going to double the recipe and I have a fresh loaf of sourdough bread … but they vary in shape/size so wanted to get an idea of what I should be targeting, if possible. Thank you! 🙂

    1. Hi Caroline! The recipe calls for approximately 1/2 loaf of bread, and you can use a loaf of Ezekiel bread cut into 1/2″ cubes. If you’re doubling the recipe, you might want to use the entire loaf or adjust based on the size of your sourdough bread.

      To give you a rough estimate, a standard loaf of bread typically contains around 16 ounces (1 pound) or 454 grams. So, if you’re doubling the recipe, you might want to use approximately 1 to 1.5 pounds (454 to 680 grams) of sourdough bread, depending on the size of the loaf and your personal preference for the stuffing-to-bread ratio.

      It’s always a good idea to adjust the amount based on the texture and consistency you desire in your stuffing. If the mixture seems too dry, you can add a bit more vegetable broth until it reaches your preferred level of moisture. Enjoy your delicious vegan stovetop stuffing!

  2. Delicious! I’ve made this for the past two years – definitely going to be a staple from now on.

  3. The best stuffing/cornbread dressing that I have ever had. I think the rosemary made the sage stand-out. I usually get too much sage in the stuffing that I make. With the rosemary there was no need to add sage. Thank you. Thank you.

  4. My family all asked for seconds on this dish. Since I was already planning a whole grain (as in wild rice) stuffing for myself I was grateful that you created this quick easy recipe that my millennial kid sister could handle all on her own. Thank you!!

  5. Love this hearty recipe for stuffing! And all your other Thanksgiving recipes 🙂 I used to hate stuffing as a kid but then I realized it was because I was eating boxed Stovetop stuffing lol. Now it’s one of my favorite holiday dishes.