Stuffing is one of those dishes that instantly feels like Thanksgiving — the smell of sage, thyme, and caramelized onions filling the house. This vegan version captures all the nostalgia of classic stuffing but without the butter or eggs, while still giving you that perfectly crisp top and moist, savory interior.
The mushrooms add richness, the leeks bring a subtle sweetness, and the mix of herbs makes it taste like a warm, cozy holiday memory. It’s golden, hearty, and satisfying — the kind of side dish that everyone at the table will fight for seconds of.
Whether it’s part of your main vegan feast or sitting alongside the mashed potatoes and cranberry sauce, this herby stuffing steals the spotlight.
I grew up loving stuffing — the kind that came bubbling out of the oven, buttery and herby, with that irresistible golden crust. But once I went plant-based, I wanted a version that gave the same cozy feeling without the heaviness.
After a few rounds of testing (and lots of bread taste-testing), this one became a holiday staple. The secret? Toasting the bread cubes first for structure, then drenching them in a rich mushroom-leek broth that soaks up every bit of flavor.
The result is a stuffing that’s light yet satisfying, nostalgic yet fresh — exactly what your vegan Thanksgiving table needs.