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This 9-ingredient stove top stuffing is incredibly easy to make. Skip the boxed stuffings and go for this! It’s vegan, oil free, absolutely delicious!

Vegan Stove Top Stuffing

This stuffing recipe is a twist on the classic. It’s vegan and oil free! This means no butter (or vegan butter for that matter) was used. But don’t worry, there is still plenty of flavor! You won’t even notice it’s gone!

Why I love stove top stuffing

I’ve made stuffing in the oven for YEARS but it’s just so time consuming. Juggling to make everything for a Christmas or Thanksgiving dinner is stressful enough, but using precious oven space for a side dish? No thank you. I’d rather save that precious oven space for my Lentil Loaf.

That’s why in recent years I’ve switched to making stuffing on the stove. Not only is it faster, but it can be made in advance and reheated the day of.

Ingredients

This recipe requires on 9 ingredients that you most likely already have on hand:

  • whole grain bread (I like Ezekiel Sprouted Grain Bread)
  • yellow onion
  • celery
  • dried sage
  • dried thyme
  • salt
  • black pepper
  • low-sodium vegetable broth
  • lentils (I used canned to save even more time)

How to make

You’ll want to prepare you bread the night before. Cut your bread into cubes and set it in a large bowl on the counter to dry out. You want it to be the texture of day old bread—noticeably dry but not rock hard.

If you forgot to dry out your bread you can bake it in the oven at 400°F (205°C) for about 5 minutes until crispy and golden. If they are still soft, bake for an additional minute or two.

In a nonstick pan over medium heat, add the onion and celery using a tablespoon or two of water or broth at a time to keep it from sticking. The onion should “sweat” out excess moisture so that it doesn’t stick but if the pan is looking dry add more water or broth as needed. Cook until the onion is translucent, about 5 minutes.

Add the sage, thyme, salt, and black pepper to the pan, stirring for a minute until fragrant.

Mix in the broth and lentils followed by the bread, tossing gently to combine. Remove from heat and cover for 10-12 minutes until soft.

A thing to note

I like a heartier bread in general but if you’re using a softer bread like white bread, feel free to reduce the broth. I would start with half the broth and add more as needed until you reach your desired consistency.

Make Ahead

You can prepare this stuffing ahead of time to save time the day of. Simply add a splash of vegetable broth as need and reheat on the stove or bake at 400F (205C) for 10-15 minutes until heated through.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Single servings can easily be reheated in the microwave.

Want more holiday recipes? Check out this post with 7 Hearty and Healthy Thanksgiving Recipes that will go perfectly with this stuffing!

Easy Vegan Stove Top Stuffing

The BEST Stove Top Vegan Stuffing

4.85 from 13 votes
Author: Rachel
This is a classic stuffing recipe, the perfect side dish for any holiday event, made vegan! It's also oil-free, requires just 9 ingredients, and can be made in less than 30 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8

Method

  • Stovetop

Ingredients  

  • 9-10 cups whole grain bread dried, sliced into ½-inch cubes
  • 1 medium yellow onion diced
  • 4 stalks celery sliced or diced, (a little less than 1 cup)
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried ground thyme
  • ½ teaspoon salt to taste
  • teaspoon black pepper
  • 2 cups low-sodium vegetable broth *
  • 1 cup lentils cooked (I use canned, drained and rinsed)

Instructions 

  • The night before, cut your bread into cubes and place in a large bowl to dry out. You want it to be the texture of day old bread—noticeably dry but not rock hard. If you forgot to dry out your bread you can bake it in the oven at 400°F (205°C) for about 3-5 minutes per side until crispy and golden. Spread the cubes out in a single layer on a baking sheet for best results.
    9-10 cups whole grain bread
  • In a nonstick pan over medium heat, add the onion and celery using a tablespoon or two of water or broth at a time to keep it from sticking. Cook until the onion is translucent, about 5 minutes.
    1 medium yellow onion, 4 stalks celery
  • Add the sage, thyme, salt, and black pepper to the pan, stirring for a minute until fragrant.
    1 teaspoon dried ground sage, 1 teaspoon dried ground thyme, ½ teaspoon salt, ⅛ teaspoon black pepper
  • Mix in the broth (*if you are using a softer bread you made not need as much broth, start with 1 cup and add more as needed) and lentils followed by the bread, tossing gently to combine. Remove from heat and cover for 10-12 minutes until soft. Stir every few minutes and add more broth (½ cup at a time) as needed until desired stuffing consistency is reached.
    2 cups low-sodium vegetable broth, 1 cup lentils
  • Prefer it crispy on top? You can transfer it to a baking dish and broil for a few minutes until golden.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 165kcal | Carbohydrates: 31g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 294mg | Fiber: 8g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg
Course: Side Dish
Cuisine: American
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Recipe Rating




10 Comments

  1. 5 stars
    This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM