Classic stuffing made vegan. This easy holiday recipe is made with the most delicious plant-based ingredients and comes out nice and crispy. The best part, it had absolutely no relationship with a bird's ass. You're welcome.

PREP TIME: 20m   COOK TIME: 1h 15m  |  TOTAL: 1h 35m  |  YIELD: 8 - 10 SERVINGS

Easy vegan stuffing that literally anyone could make! Recipe by Raepublic. 


If you are looking for a mighty fine plant-based recipe to pair this dish with look no further! It goes nicely with this Creamy Pumpkin Soup.  

Only Eats


  • 1 loaf whole wheat bread or your choice of bread, cubed 
  • 3 cups quinoa, cooked 
  • 1 1/3 cup red onion, diced
  • 1 1/3 cup celery, diced
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 2 1/2 cups water + vegetable bouillon


  1. Lay cubed bread out on baking sheets.
  2. Pre-heat oven to 375°F and bake bread for 5 - 10 minutes, until it starts to harden. 
  3. When done, remove and scoop into a large bowl
  4. Sauté onion, celery, salt, pepper and garlic in 1/2 cup water. Once water has cooked off, set aside. 
  5. Prepare 2 cups water + vegetable bouillon and set aside.
  6. Line a large baking pan with foil or cover with nonstick spray.
  7. Pour 2 cups water and vegetable bouillon mixture over bread and add remaining ingredients.
  8. Mix thoroughly with spoon. If it’s too wet add more bread or quinoa if it’s too dry add in additional vegetable broth. 
  9. Transfer mixture to the prepared pan(s) and cover with foil. 
  10. Bake at 375°F for 45 minutes, then remove the covering foil. 
  11. Bake for an additional 10-15 minutes, until the top is golden brown and crispy.
  12. Remove from oven and let cool for 5-10 minutes before serving. 

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