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Vegan Challah Stuffing on a plate

Vegan Challah Stuffing

  • Author: Liz Madsen
  • Total Time: 50 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan


Hearty, savory, and just a little sweet, this Vegan Challah Stuffing is the dressing that Thanksgiving dreams are made from.


  • 1 ½ pounds challah, cubed and dried out or toasted (see note 1)
  • 3 cups vegan chicken broth (see note 2)
  • 1 medium sweet or yellow onion, diced
  • 3 large ribs celery, diced
  • 4 medium carrots, sliced thinly
  • 1 pound mushrooms of choice (we used white button), diced
  • 3-4 cloves garlic, minced
  • 1-15 oz can (1 ½ cups) butter beans (or any white beans)
  • 3 tbsp fresh herbs, chopped (we used sage & oregano) (see note 3)
  • 1 tsp poultry seasoning
  • Salt and fresh cracked black pepper, to taste
  • ¾ cup dried cranberries, optional


  • The night before: To prepare, cube your challah the night before and lay it out on a sheet pan to dry out. If you forget to do this step, you can toast the cubed challah in a 350 degree Fahrenheit (177 degree Celsius) oven for about 10 minutes or until the cubes are pretty dry.
  • Preheat oven: Preheat your oven to 375 degrees Fahrenheit (192 degrees Celsius).
  • Cook veggies: Start by sauteing your onion, celery, and carrots for a good 5-6 minutes over medium high heat. Add a splash of water every time they start to stick. After the first veggies have softened, add the garlic and saute for another minute or two. Transfer to a large ceramic or glass bowl and place the pot back on the stove (no need to wash it).
  • Cook mushrooms: Add mushrooms to the pot and saute those for about 5-6 minutes as well, letting them stick for about 10 seconds (if they start to) and then adding a splash of water and stirring. When they’ve softened and browned, add them to the large bowl with the other veggies.
  • Mix it up: Add your cranberries, herbs and spices, and dried out or toasted cubed challah to the bowl. Stir everything very well and pour on the broth, making sure to soak all the challah cubes.
  • Assemble: Add everything to a 9x13 deep baking dish and use the back of your spoon to really pack the mixture in there. This helps it solidify and marry the flavors.
  • Bake: Bake covered for 20 minutes and uncovered for 20 minutes. It will be very fragrant, and lightly browned and a little stiff on top when it is done.
  • Serve: Sprinkle with more fresh herbs and enjoy! Serve with my seitan turkey, lentil mushroom loaf or other ideas for vegan Thanksgiving recipes, in the article above.
  • Store: Refrigerate leftovers in an airtight container for up to 5 days, or in a freezer-safe container for up to 3 months. This a great fall/winter meal prep idea too--who says stuffing is only for the holidays?


  • Note 1: I kind of mentioned it above but you’re going to need a challah. Without vegan challah, it’s not vegan challah stuffing. However, I did say you can use any other bread and you totally can. French bread, whole wheat loaf bread, sourdough--all are good choices for this vegan stuffing recipe. The one thing I’ll recommend against, however, is sliced bread. It often comes sliced very thin, and it can disintegrate in the stuffing--I speak from experience here. I really recommend cutting up a loaf yourself, and cutting it into one inch cubes.
  • Note 2: For the broth, I think vegan chicken broth is the best option, though vegetable broth will work. I love using Better Than Bouillon No Chicken Base mixed with hot water, but prepared vegan chicken broth is also really good. The bouillon stock base is great because it’s more economical, lasts longer than an open carton of broth, and you can choose how much to use in any application.
  • Note 3: I used a combination of fresh and dried herbs, which I think is the best of both worlds. Fresh herbs are delicious but expensive, so I recommend picking 2 of your favorite, most flavorful herbs and buying those fresh, then substituting the rest with dried. Just use half the amount of dried that you do fresh (in this recipe, anyway--dried herbs are more potent than fresh). Personally, I used fresh oregano and fresh sage, then I used a dried herb blend called poultry seasoning, which is vegan--it’s just a blend of herbs normally used on poultry.
  • Cook Time: 50 minutes
  • Category: Entree, Side
  • Method: Baking
  • Cuisine: American, Holiday

Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Soy-Free, Vegan Challah Stuffing