Simple Vegan Stuffing

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Glass baking dish filled with our simple vegan stuffing recipe

If you haven’t been able to tell yet, I’m trying to load you guys up with some awesome vegan options for Thanksgiving, Christmas and beyond. I know it can be difficult to know where to start when it comes to adapting family recipes to suit everyone’s dietary needs, so let us help!

This year I’m sharing lots of savory options, not just the sweet stuff! (Even though you guys know I love a good pie or two. Or three.)

Expect a full Thanksgiving roundup next week. But until then, let’s talk about this stuffing, which happens to be my favorite stuffing of all time.

Cutting board with celery, onion, lentils, bread, and broth for making homemade vegan stuffing

This recipe is adapted from my grandma’s classic stuffing that my dad has loved since he was a kid, and I happen to be quite fond of as well. It’s hearty, moist and flavorful on the inside, and perfectly crisp on the outside – just like any good stuffing should be.

Two plates and a baking dish filled with hearty vegan stuffing

While her version isn’t vegan, I’ve subbed out the meat for lentils, the egg for a flax egg, and the chicken broth for veggie broth to keep things veg-friendly. (Of course, sub in any of those things as you please.)

Despite making quite a few swaps, the final result was surprisingly close to the original recipe! In fact, I think if I served this version at Thanksgiving, I doubt anyone would be able to tell the difference.

Close up shot of a plate of simple vegan stuffing topped with sage leaves

Another perk? It’s simple! Just 9 ingredients – all basic and easy to get your hands on.

This stuffing is my new favorite! It’s:

Loaded with veggies
Studded with nutrient-rich lentils
Moist on the inside
Crisp on the outside
& Perfect for holiday gatherings

Half eaten tray of simple vegan stuffing for Thanksgiving

If you guys make this dish this holiday season, let us know by tagging a photo #minimalistbaker on Instagram. We’d love to see what you cook up. Cheers!

Simple Vegan Stuffing

My family’s prized stuffing recipe veganized! A hearty, healthy side dish that requires just 9 ingredients and is loaded with protein and fiber from lentils and whole-grain bread!
Author Minimalist Baker
Wooden spoon in a glass baking dish filled with our Easy Vegan Stuffing recipe
4.83 from 68 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Course Side
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 1 large loaf whole-grain bread* (cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes)
  • 3/4 cup uncooked green lentils
  • 3 Tbsp olive oil or vegan butter (I used a mix of both)
  • 1/2 cup white onions (diced)
  • 3/4 cup celery (diced)
  • Salt & pepper
  • 3 – 3 1/2 cups vegetable broth (plus more for cooking lentils // DIY or store-bought)
  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 3/4 tsp dried sage*


  • The night before, cube your bread and set it in a large bowl to dry out – you want it to be the texture of day old bread – noticeably dry but not rock hard.
  • The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
  • Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
  • Preheat oven to 350 degrees F (176 C) and line a 9×13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
  • Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
  • To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn’t squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
  • Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
  • Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
  • This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!


*You can sub 2 small baguettes per 1 large loaf whole-grain bread.
*You can sub 1 1/4 tsp fresh sage, chopped per 3/4 tsp dried.
*Adapted from my grandma’s favorite stuffing.
*How to cook lentils from the Kitchn

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 225 Carbohydrates: 30 g Protein: 11 g Fat: 7.8 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 641 mg Fiber: 8.4 g Sugar: 4 g

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My Rating:

  1. Shannon L says

    LOVE this recipe! It I wanted tomorrow it ahead of time then freeze it, would I make it then freeze it and bake the day of? Or make it, bake it then freeze it? And can it go in the oven frozen or should it be thawed?

    Thank you!

    • Support @ Minimalist Baker says

      Hi Shannon! We’d suggest baking it then freezing it, thawing in the refrigerator, then warming in the oven. Hope this helps!

  2. Kyle says

    Another hit at my half-vegan Thanksgiving this year! The lentils are such a good idea, they add the perfect texture to the stuffing and it always comes out great. Although I used even less broth than the recipe called for and it still came out soggy! Could be the whole wheat bread I used. I saved it by adding more bread and baking it a second time on a cookie sheet and it came out perfect ^_^

  3. Ronaldo says

    Very nice recipe!
    I did not make any change, followed step by step all the instruction.
    Thank you very much for sharing, more plants, no animals on our table!

  4. Nicki says

    This is so fantastic- it tastes nearly identical to my grandmother’s non-vegan version. I left out the lentils and subbed poultry seasoning for the sage. I love Better Than Bouillon No Chicken for the broth. I noticed you said this is a spin off your grandmother’s stuffing (we call it “dressing”), and my husband joked that maybe we are cousins, lol. Happy Thanksgiving, Dana! Thank you for this recipe.

  5. felonggj64 says

    I have made this recipe for the last 5 years. My son as always loved it, myself as well. Last year we added dry cranberries instead of the lentils, we loved it.

  6. McKayla Barbour says

    I’m very excited to be making this for an international Thanksgiving this year! Would substituting white onions for red change the flavor much? Thanks!

  7. Tammy says

    I did not enjoy. There was no flavour. I also discovered that I don’t want my stuffing to be crispy on the outside.
    I have been following your blog for years and have absolutely loved all of your other recipes.

    • Support @ Minimalist Baker says

      Oh no! So sorry you didn’t enjoy this one, Tammy. Thank you for sharing your experience with us!

  8. Shanise says

    Will leaving out the lentils change the consistency or ability for the stuffing to bind? My friend is allergic.

  9. Katrina Peebles says

    I made this for Thanksgiving, and it was fabulous! I am making it again for Easter but can’t remember if the 3 1/2 cups of broth included the broth for cooking the lentils or if approximately 3 1/2 cups was needed to add to the bread mixture before baking. Could you please clarify? Thank you!

    • Support @ Minimalist Baker says

      Hi Katrina, we’re so glad you enjoy it! The 3 – 3 1/2 cups broth is added in step 6 with the bread. You’ll need additional broth for cooking the lentils (step 2). Hope that helps!

  10. Pam says

    I made this for Christmas dinner (the first time I made it for Thanksgiving) and it was a hit again! I used Schar GF bread, canned lentils, and added diced carrots to the celery mixture, but followed all the other directions as exactly stated. The key is to remember to add just enough broth to make it a “meatloaf like texture”. Will def be part of our holiday menu rotation going forward!

  11. Kelsey H says

    This turned out so well! It was our main dish for our vegetarian Christmas dinner. I halved the recipe and used a real egg instead of a flax egg – but yum! Seriously so good.

  12. Jana Kuplic says

    This is the BEST stuffing I have made since we went vegan 8 years ago. So delicious and easy! Unlike others, it did not turn dry and lentils add bunch of flavor, not even mentioning nutrition. Will be making every Thanksgiving and more!

    • Katelyn Graziano says

      Loved this stuffing! The recipe was very easy to follow and it was absolutely delicious. Tons of flavour and everything was the exactly as I wanted. I will definitely make this again!

  13. Ambur says

    Simple, easy, good. I make a lot of recipes from this site and this one was very easy with readily avaliable ingredients. Obviously not for the lentil lover. I do have to tease Dana though and ask that a vegan recipe not suggest comparison to meaty meals (making it the consistency of meatloaf). That wasn’t helpful for me =]. Great recipe, thank you!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Ambur! And thanks for the feedback- we’ll keep that in mind for the future.

  14. Andrea says

    I normally love all recipes on this site, but this one was awful for me. Everything worked but I hated the taste. I think I chose the wrong loaf of bread. Any guidance for bread type would be really appreciated!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting, this one is so popular this time of year. What type of bread did you use? It’s adapted from my grandmother’s recipe, which usually uses plain white sandwich bread, but personally I prefer a good sturdy white sourdough loaf (1-2 days old or more).

      • Andrea Gunn says

        This was my first time making stuffing from scratch. I didn’t realize it should be sturdy bread so I bought the crappy Publix-brand wheat bread, worried that something denser (like Dave’s Killer Bread) would have too intense of flavor. I realized after the fact that it was “lower calorie” bread too, so it was lightweight, super soft and tasted gross. Lesson learned! We made new stuffing after this with a thick country white bread from the bakery and it came out great. Thanks for the reply.

  15. April says

    We had mixed feelings about this stuffing. My husband, who enjoys stuffing found it a little bland. I however, who usually avoids the stuffing, found it pleasant. The flavor was mild, I suppose I could have added more salt, but what I liked was the texture and density. And I felt the flavor was fine since there were already several dishes that danced, flavor wise. It was more loaf like instead of mushy stuffing I have had before from other recipes. Texture is everything to me. I made one change and added vegan apple-sage sausage and next I make this I might add a spicer one and add more salt. I’m rating this for me not my husband so giving it 5 stars.

  16. Andy says

    Was going to try this recipe tomorrow, but I have a question that I see has come up many times in the comments over the years, but I don’t see that any of them have been answered, and the recipe still requires you to know what meatloaf consistency is.

    As vegans, many of us have absolutely no idea what it means when you say “consistency of a meatloaf”, and you say that this step is “key”. (I didn’t even think anyone outside the 1950’s ate meatloaf). So now just to make stuffing I feel like I need to go watch a bunch of videos about meatloaf…

    Could you please update recipe for future vegans and attempt a way to explain this in terms of plants, or describe it in another way that makes sense to people that don’t eat loaves of meat? Thanks :)

  17. Sarah says

    I made this for our first weeknight Thanksgiving meal last night—we’re doing regular, Thanksgiving-inspired meals all week rather than one big feast on Thursday because of #2020 and #PandemicExhaustion. It was *so* good—and easy! We’re new vegans, and this is already on the “take to someone’s house for Thanksgiving even if we’re the only vegans there” list. (Once seeing people is a thing we can do again.)

    • Bryce says

      Question. I made my lentils in pressure cooker today and put in refrigerator for tomorrow. Can I just heat veggie stock tomorrow and then add cooked lentils to heat up? Or since going in oven just heat broth? And if so, do I need a cup and 1/2 or just a cup since you say add most of broth to bread? Thanks!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hey Bryce! I think you’d be fine to just add them without heating them up tomorrow. And add 1/2 cup broth at a time until the bread is moistened but not liquidy. Hope that helps!

  18. Cat says

    We had our first Vegan Thanksgiving in 2019 and your recipes were the highlight. I came back today while building my shopping list to find this recipe. It is totally delicious and I love that I can feel good about eating it thanks to the lentils! It pairs beautifully with cranberry sauce, mashed potatoes and mushroom gravy. It’s all of the good flavors from Thanksgiving prior to being Vegan with none of the cruelty.

  19. Michelle says

    Made this for a thanksgiving family potluck and it was a hit! So light, delicious, and filling – plus it paired so well with everything!

  20. Conner says

    Hi! So I am hoping to make this for thanksgiving dinner but someone in my family is a particularly picky eater and may not be found of the appearance of lentils. Would you recommend any other substitutes? Or I can just omit them on half.

  21. April says

    Was thinking about making this for thanksgiving. Could this be made the day before (put it in the pan Wednesday, pop in oven Thursday maybe?) or is it a day of thing? No microwave for reheating.

      • Nicole says

        I know this is a very delayed reply, but I have made this recipe in the crock pot before and it turned out great! On low for 4 hours. I’d imagine you could mix everything a day ahead and heat in a crock pot on day of if you have the time. We did it because we had other things that needed to go into the oven.

  22. Taylor Vettese says

    I’m making this now and I’m so excited. I normally like to add lpecans and cranberries or apples to my stuffing. I wouldn’t mind putting some chia seeds in there too. do you think I’d ruin this fabulous stuffing if I did that?

  23. KK says

    Hi, I am going to use the pre-cooked lentils from Trader Joe’s.
    Can you advise on how to adjust the quantity to agree to your 3/4 cup of dried lentils? Thanks much!

    • Support @ Minimalist Baker says

      Hi, 3/4 cup dry lentils make ~2 cups cooked. You’ll want to reduce the veggie broth accordingly. Hope that helps!

  24. Dayna says

    Question: I was wondering if I could sub real eggs rather than flax eggs? I eat mostly vegan but I have pet chickens so I still eat eggs.

  25. Betty says

    I made this for Thanksgiving dinner and people loved it so much that I am making it again for Christmas dinner. I used gluten-free bread and everyone was amazed that it had so much taste and such a great texture. It also reheats well–I ate it for about four days after Thanksgiving.

  26. Neet says

    I have made this recipe over and over and over again and it still wins people over… that is saying quite a bit especially as I made it this year for my very traditional extended love their meat Indian family for their first thanksgiving meal. Thank you sooo much!

  27. Rebecca Jenkins says

    I absolutely love this recipe!
    I wanted to make it for a pot luck. Any ideas of how to keep it fresh and warm? I’m not too familiar with crock pots since I use my instant pot for everything. Do you think it would be alright after baking to put it in the crockpot on low to keep it warm for a fee hours?

  28. NorDawg says

    Tastes delicious. I made this for the vegans in the family. All of us devoured it. No more stove top stuffing for this family.

  29. Joan Scott says

    Hello, the recipe says this is freezer friendly for one month.

    Is it frozen after cooking and cooled or before it is baked.


  30. Dory says

    I made two pans, one for Thanksgiving dinner and the other for leftovers. We ate them both! No leftovers. I left out the lentils (just a personal preference). Delicious!

  31. Dory says

    I made two pans, one for Thanksgiving dinner and the other for “leftovers”. We ate them both! No leftovers. I left out the lentils (just a personal preference). Delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Dory. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry to hear that, Nancy! This definitely depends on the saltiness of your broth. Season to taste before baking is our best recommendation!

  32. Leah H says

    Hi! The following review is by a new vegan college student who rarely bakes or cooks, so it might be helpful to other newbies like me, but not to seasoned chefs!
    So I’ve only ever bought canned lentils, but thought the main vegan thanksgiving dish I was bringing to a potluck was a good time to try and figure out how to do this for the first time, haha! I found the dish to be a little lentil-heavy. Idk if that’s because I didn’t have enough bread or the bread was too soft or if the lentils were ~slightly~ undercooked which made them stand out more. Genuinely couldn’t say bc I’ve never made stuffing or lentils before, haha!
    I wish I’d bought a French or Italian loaf from harris teeter because its already nice and crusty, but I ended up buying a softer loaf from lowes foods which was still kinda soft after sitting out all night. I think my choice would have been better for a bread pudding than stuffing.
    I left out about 3/4 cups of broth when pouring to the bread and that was good (I think it was enough since the bread was already kinda soft and maybe the loaf was slightly small idk). Since I needed all my bread the advice to “if its wet add more bread” wouldn’t have worked bc I didn’t have any more, so I’d definitely recommend stopping after two cups, checking the consistency, and then adding more from there.
    I used better than bouillon vegetable base for the lentils and broth mixed into the bread and it was good.
    I made it in a casserole dish. rubbed the sides and bottom down with olive oil before putting micture in and it was great! I used rubbed sage and think sage is definitely the thing that makes it smell and taste like traditional stuffing to me- it was magical!
    Went over pretty well at my thanksgiving. I was the only vegan and ate most of it myself, haha! Idk if others simply weren’t into the taste or if I messed up the texture with the lentils but I really enjoyed it personally (although I may be biased since I made it myself and I’m very proud of that, haha!).
    Also brought veganricha’s sweet potato herbed dinner rolls and those both went so well together in a bite with mashed potatoes and cranberry sauce!!!! Would definitely make again (under supervision of someone who’s cooked lentils before, lol!!!!)

  33. Taylor says

    Made this for our vegetarian Thanksgiving meal this year. So! Good! Loved how easy it was to put together. It was a crowd pleaser. I love the addition of lentils so that the dish still has good nutritional value….other “vegan” stuffing recipes just omit meat and replace the meat broths with vegetable broth, but this one still gave the recipe umph! Will be making this every year from now on!

  34. Holly says

    Would a mix of green and red lentils work? I don’t have enough green! Or I have Morning Star sausage links, I thought might work? Thoughts?

  35. Coco says

    Hello! I’ve been making this recipe for years after discovering it and oh my, it’s amazing! However, being the only vegetarian in the household, how long do you think you can store leftovers for?

  36. Samantha says

    Hi Dana,
    I understand that this dish is best when baked day of. However, can you prepare it all and assemble the day before and then simply bake before you plan to serve? Thank you!

    • Support @ Minimalist Baker says

      Hi Samantha, we don’t think this would do well as a make-ahead dish. But if you try it, let us know how it goes!

  37. Zen Living says

    This recipe sounds amazing and I can’t wait to try it. A clarification—is it 3 1/2 cups of broth or 3(3 1/2), which totals up to 10 1/2 cups?

    • Support @ Minimalist Baker says

      Hi Tommie, As far as baking early, we wouldn’t recommend baking this ahead of time. It really is best the day of!

  38. Linda says

    I have a question. (I’m NOT a cook). Should the lentils be drained or should the lentils and the broth in which they were cooked be put into the mixture? If the lentil broth goes into the mixture, should that amount of broth be deducted from the 3 – 3 1/2 cups of broth called for in the recipe?

    • Support @ Minimalist Baker says

      Hi Linda, sorry for the confusion! Use 1 1/2 cups veggie broth for cooking the lentils- there shouldn’t be broth remaining once they are cooked, but if there is, you can drain it off. Then use 3-3 1/2 cups veggie broth in step 6. Hope that helps!

  39. A says

    Considering this is a vegan recipe, could you use something else besides “meatloaf” to compare the consistency to? I have no idea what that consistency would be, and I’m sure many vegans/vegetarians don’t either.

    • Kae says

      Not the blog owner but I would call it moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn’t squeeze out of it. Too dry and it will be really dry after cooking, too wet and it will be soggy and never get any crisp texture. Don’t soak the bread all the way through with liquid…I’d say about half soaked with liquid. I hope that helps. I see you are writing right near Thanksgiving so I wanted to jump in and reply in case you were making this now! Happy Thanksgiving!

      • Andy says

        Thanks Kae for answering our question! It sounds very important to get the right consistency, and I’m not sure I’ve ever even seen a meatloaf, so thanks for explaining that! I wish they would update the recipe and save people like me a lot of time searching comments for your year-old answer.

  40. Cat says

    Has anyone tried making this with vegan sausage instead of lentils? What about adding other veggies/ingredients like chestnuts? Or subbing for a different type of bread (ie focaccia, baguette, etc)? Would be curious to know the results with various substitutions! Thanks!

    • Hannah says

      Made this recipe with low sodium vegetable broth. I think that’s where I may have gone wrong. It was super bland (but my husband said it was delicious). All I got was a bread taste. I absolutely love so many of your other recipes. I do have to watch my salt intake, which is why I used a low sodium broth. Any recommendations to make it a bit more flavorful without the added salt? Thank you!

  41. Molly says

    This looks delish! Do you think gluten free bread would work okay here? Trying to find a gluten free/vegan stuffing or dressing has proved difficult!

  42. Holly says

    I decided to practice some recipes a couple weeks before thanksgiving just to see how they turned out, and this one turned out amazing! I decided to omit the apples because I just wanted the more savory taste and then added a bit more onion and celery. The fresh herbs really make this recipe I think, they bring out the flavor so well (plus having a couple in my garden helps). I have even been eating them for breakfast they are so dang good! They have been keeping really well so far, I just add a couple drops of water and warm at a low heat and they are still super moist-so I know making a day or 2 ahead of time is no big deal. Thank you!!!

    • Joan says

      I’m sorry I don’t see where apple was an ingredient in this stuffing. I think it might be a nice addition however, not sure the qty to add as an extra.

    • Support @ Minimalist Baker says

      We haven’t, but another reader mentioned they forgot to add it and it still worked great. Let us know if you give it a try!

  43. KR says

    I’m not vegan or even vegetarian but this is hands down the best stuffing I ever had. I’m making it again this year (and likely every year after that). Thanks for a great recipe!

  44. Debbie McCoy says

    I LOVE this recipe. Stuffing was always my favorite thing to eat at Thanksgiving (and pumpkin pie) but since going vegan a few years ago I haven’t had it. My daughter made this recipe tonight and is was so good. We had mashed potatoes, brussel sprouts and mushroom gravy (our own recipe) along with the stuffing. This was such a comfort dinner. The bread was not left out the night before and it still tasted good so if you don’t plan accordingly I would not let this stop you from making it. I always put olives and mushrooms in my stuffing so I might try that next time. Thanks so much for sharing such a wonderful recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Debbie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  45. Connie says

    I’d really like to try this recipe for Thanksgiving. Is there something I can substitute for the Vegan butter/olive oil? Or can I just leave it out??? (We eat whole-food plant-based no-oil) Thanks so much for your help.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there, we haven’t tested it without the oil. I’d say be sure to use day old firm bread and just omit the oil. Let us know how it goes!

    • Debbie says

      I try to not use oil so when I need to saute anything I just use veggie broth or water. Sometimes the veggies have enough water in them that you don’t even need to to that.

    • Leah H says

      as someone who’s only been vegan for a couple years and is a college student who never bakes or cooks at all- I found this recipe to be simple and easy to follow! No crazy ingredients (maybe flax but supposedly that would be fine to leave out). Put out some bread, saute a couple stalks of celery and some frozen onions, add lentils broth celery and onions into a dish basically! Not too bad imo!

  46. Jill Sweet says

    Wonderful, undetectably vegan and easy to prepare! You are a wonder MB! We had this with our Christmas dinner paired with your vegan gravy, mashed cauliflower, lentil loaf and dinner rolls. Truly amazing!

  47. Jillian Walmsley says

    I’ve made this stuffing twice, now, once gluten free and once with wheat bread, and both came out so delicious!! I can’t wait to serve it to my family, today!

  48. Paula says

    I am vegan and gluten free so it was a challenge to find a bread that was gluten free and vegan but I did find it. I also added the vegan and gluten free bread recipe that turned out good.
    I like the way it came out and so did my vegan friends. Thank you for this recipe. I did not add lentils. I never added any kind of meat when I wasn’t vegan so I didn’t see the point and I really like the basic stuffing recipe. I did make my own veggie broth and I think that added a lot of flavor and nutrients. I freeze all my scraps to make this. I also made the gravy which was awesome!

  49. Sheryl says

    I love your recipes! I have huge allergy issues, and I find that I can eat most of the ingredients in your recipes. Thank you for all your effort to provide such tasty fare! I made this stuffing today, and didn’t have green lentils so I used red. I did not cook them ahead as you suggested for green lentils as red can get a bit mushy when overcooked. I simply tossed them into the skillet when I browned the onion and celery. I also added a handful of raisins and shredded carrots that I had on hand. These both added nice color and additional flavor. It turned out scrumptious! Thank you again!

  50. Kaci Jade says

    Used this recipe as a basis for our completely vegan thanksgiving yesterday- made all of the traditionals but veganized. This was a HIT. So absolutely delicious- I have a thing with soggy bread, so I cooked it for way longer allowing me to smother it in gravy and still enjoy it. I also upped the seasonings, celery, and onion. Used homemade organic vegetable broth. We delivered a mini vegan feast to our friends, and she texted me today letting me know it’s the best stuffing she’s EVER had and needs the recipe. Thank you, Dana. For us fellow vegan foodie experimenters out here, you are an inspiration and a huge help! HIGHLY recommend. Lentils are the perfect addition- cooked in veggie broth with garlic and onion powder, sea salt and pepper. Flax egg binder is GENIUS! ☺️ YUM!

  51. SFerd says

    I wanted you to know that we make this every Thanksgiving (including yesterday) and LOVE it! I add A LOT more sage and also add thyme to remind me of the stuffing I used to make with my mother.

    Just a warning to perhaps start with 2-2.5 cups of broth. Our stuffing was a *bit* too wet this year and we didn’t have enough extra bread prepped to dry it out. The stuffing was still delicious, but was a little like a baked stuffing pudding.

    Thanks for your awesome recipes.

  52. Melinda says

    My lentils instruct me to cook 1 cup of lentils and 4 cups of water (I’m making 2 batches. According to your direction, It’s double liquid to lentil. Is this because they will cook with more moisture in the oven? Thanks!

  53. Shelley says

    Thank you so much for responding on the day before Thanksgiving! LOVE your recipes :) :) We’ve already made 4 this week and have a few more planned!

  54. Shelley says

    Hi, I am making this today but do you have any recommendations about how much salt and pepper? I see measurements are not given, probably for a reason, but I just want to make sure I’m within a reasonable range. Thanks!!

    • Support @ Minimalist Baker says

      Hi Shelley! We generally add salt and pepper to taste. A couple shakes of salt or a couple grinds of pepper should do the trick, but if you’re worried about adding too much I would recommend just adding a pinch into the palm of your hand. You can always add more later upon serving. Hope this helps!

  55. Caitlin says

    I absolutely LOVE this stuffing recipie! This vegan take on a classic holiday dish is both flavorful and filling. I made it last year for a Friendsgiving party, and everyone devoured it (even the skeptical meat lovers)! This year I’m going to try making it with a “no chicken” better than bouillon base. Wish me luck!

  56. Kim says

    Hi Dana! I’m vegan but my family is not, my mother in law is making a turkey that needs to bake at 325, can I bake the stuffing at 325 for just a little longer than the recipe says? Will it turn out okay?

  57. Abigail says

    Made this for a Friendsgiving since one of my friends is vegan. If you’re like me, vegan recipes can be a bit intimidating, but it was so simple and absolutely delicious. Even my non-vegan friends loved it! Definitely added to my favorites for future use!

  58. Ben says

    This is delicious.
    I did use a stick blender on the celery & onions with a bit of the broth after cooking them (for texture for my kids)
    I also added a few handfuls of vegan cornbread that I had on hand because it was a bit wet and I grew up on cornbread dressing.
    This will for sure be my go to stuffing/dressing recipe from now on. Thanks!!!

  59. Jen says

    Hi Dana- just wondering if I could chuck some chestnuts into this recipe? My husband’s grandparents are coming for Thanksgiving and I’m making the vegan stuffing so we can all eat it. They are used to chestnut stuffing.
    If yes, what step would you recommend adding them to? I looove chestnuts in stuffing! ?

    • Support @ Minimalist Baker says

      Yes I think that would work, though we haven’t tried it ourselves! I’d probably add them in step 6, but let us know how it goes!

  60. Lisa Christman says

    I was craving stuffing and I had all the ingredients except the lentils, which I subbed with mushrooms. Wow, it was AMAZING! This recipe definitely getting printed and put in my file, thanks!

  61. Paris says

    Thank you for another informative web site. Where else could I get that kind of info written in such an ideal way? I’ve a project that I am just now working on, and I’ve been on the look out for such information.

  62. Jordan says

    This was so good! Very similar to my grandmother’s recipe that I used to have back when I ate meat, so it was great to find an alternative with similar flavours! Thank you so much! Will definitely be making this again. (and not necessarily waiting for a holiday, haha).

  63. Sheila says

    I made this for Christmas and added grated carrot to it. It was just perfect. Love Minimalist Baker – life saver!! :-)

  64. Jenn says

    Can I substitute the sage for anything? My sister isn’t a fan of it so she won’t eat it if I make it with sage. Thank you so much!!

  65. Sam says

    Could you please offer an alternate description for what the consistency should be like? I have never eaten meatloaf :( I love your recipes and would like to try this one for Chrsitmas. :). Thanks!

  66. Jan Gammie says

    Hi Dana, this is lovely! I did a trial run today, and replaced the lentils with chopped vac-packed chestnuts (popular here in the UK at Christmas time, Merchant Gourmet are very good!) and it was delicious, with all the flavours of Christmas! Thank you so much xx

  67. Kodi says

    Made this for a family of non-vegans (who I still love dearly ;)) and they ALL LOVED IT!!! Amazing dish! Thanks for sharing it!

  68. Karine Liu says

    Made this for a vegan Friendsgiving! It was super delicious; the lentils were such an added bonus. I was a bit worried about the texture, since we decided to use a soft white loaf, but it was great! Highly recommend this recipe!

  69. Alice says

    I just made this vegan stuffing for a Thanksgiving potluck with a bunch of non-vegans, and got positive reviews. It was delicious. I doubled the amount of celery and onions to make sure I had enough for everyone. I surprisingly didn’t need much more bread. Thanks for the recipe!!

  70. April says

    My local grocery store was selling bags of dried bread pieces in their bakery and I grabbed a bag of whole grain/pumpernickel mix for this. I also used an egg instead of going full vegan. This was absolutely delicious and it will be made again soon! The pumpernickel and lentils really bumped it up to something really hearty and substantial. Great recipe, I’m so glad I found it!

  71. Hannah says

    I’m looking forward to trying this, but I have to say… meatloaf is not the most useful analogy when describing the goal texture on a vegan recipe.

  72. Sara Baker says

    Great recipe. We take it a step further and put the stuffing in a roasted acorn squash and smother in gravy. Helps us use up all the squash we get in the fall and winter. A huge hit for our holiday meals.

  73. Anya says

    I made this but used leeks instead of onions for a change, yum. This recipe is going to be my Christmas staple for a long time! Thank you :)

  74. Melissa says

    Do you think this would be good/passable with a pack of added vegan ground beef. I have some at home (the Yves one) and I’m wanting to try it with this, also possibly add mushrooms.

    What do you think?! :)



    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! I think that would work! I would say scale back a little on the lentils if adding a lot of vegan ground beef. Let me know how it goes if you give it a try!

  75. Jessica says

    Just made this recipe for Thanksgiving 2016 and it came out fabulous! The only change I made was adding wild mushrooms, thyme and a bit of red pepper flakes. Oh, and I accidentally forgot to add in the flax egg (I made it but didn’t put it in!), but it didn’t really matter, the stuffing was still a good consistency. Yum yum! Will definitely be making this again.

  76. Katie Cook says

    This stuffing was fantastic! Even my non-vegan, skeptical family members enjoyed it so much to request leftovers. It was super easy to make and the presentation was as good as the taste! Next time I will probably use less or no lentils. For me it was just a textural thing. I whipped up the mushroom gravy recipe you posted to lather over my stuffing. So much yum! Thanks for sharing your deliciousness! You’ve inspired me to do some vegan modifications to some of our old family recipes!

  77. A-S says

    I forgot to buy lentils and this was still awesome. Paired it with a mushroom gravy – both were a big hit at Thanksgiving dinner. I used a lot less veggie broth without the lentils. Great tip about the meatloaf. Thanks for the recipe!

  78. Marisu says

    Delicious! I made this last year for the holidays and intend on making it again this year, just came back to the site for the recipe to make it again. Thank you for the amazing dish! Yummy!

  79. Corina C. says

    I always google how to make something vegan and your website always comes up, thank you for making being vegan so easy!! I was wondering if the lentils need to be added or is it just for taste?
    Thank you!

  80. Evelyn says

    Made this last year for Thanksgiving. It was a huge hit! I would’ve never thought lentils would make this so good. Best stuffing recipe ever! Can’t thank you enough!

  81. Patricia Bourassa says

    Sounds great and I plan on making it for Thanksgiving. Two questions what size pan did you use and do you think it could be made the night before and refrigerated and bake in morning???

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I used a 9×13. As far as baking early, I wouldn’t recommend baking this ahead of time. It really is best the day of!

  82. Patty says

    Can i make and cook this on Tuesday or Wednesday and reheat it on Thursday for our thanksgiving dinner? And if so, can i reheat in the microwave?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Patty! I don’t think this would do well as a make-ahead dish. But if you try it, let me know how it goes!

  83. Jennifer Wilson says

    What would you recommend replacing the celery with? My husband and I love your recipes but he is horribly allergic to celery but craves stuffing! Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kristin! I have a cornbread stuffing coming tomorrow! But yes, I do think that could work. Test before Thanksgiving to see how it goes!

  84. Kate says

    Hi I haven’t tried this recipe yet but it looks really good and I’m wondering if it would be okay being prepared the day before and refrigerating it and then putting in the oven day of. What do you think?

  85. Katy says

    So delicious! I made this for Thanksgiving and Christmas last year. Making it again for Thanksgiving this year! So good, even my non-vegan mom loved it!

  86. Hannah says

    This recipe is very very good and I highly recommend it to anyone whether they are vegan or not! Minimalist bakers recipes never disappoint.

  87. Anita says

    hi! I love your cookbook and I’ve pulled so many of your recipes to try this Thanksgiving! I was just wondering if you could recommend a brand of vegan butter. I don’t use it at all and a lot of your recipes call for it. What brand do you use?

  88. Eden says

    SOOOOOOOOOO GOOD. I just made this for 2 non vegan friends and they LOVED IT. It’s perfect. It tastes like Thanksgiving magic. I love that there’s a nutritional bonus thanks to the lentils. Yum.

  89. Shelly says

    I absolutely love your recipes! My husband and I are new vegans and your blog has been a lifesaver. I am already planning our Thanksgiving meal. Thankfully, you have a recipe for just about everything. Do you have a good cornbread dressing recipe? I am from the south and Thanksgiving doesn’t seem complete without one.

    • Support @ Minimalist Baker says

      We don’t at the moment but we’ll add it to our list of potential recipes! Until then, what if you substituted the bread in this recipe for our vegan cornbread recipe? You could easily double the recipe to ensure there is enough cornbread for the dressing! If you end up trying it, definitely let us know how it goes!

  90. Janis says

    Can you make this ahead of time? If so, how would you modify the recipe? Please let me know, as I plan to make this for our Christmas dinner, which I’m hosting on Dec. 24th. Thanks in advance!

  91. Anna says

    We hosted Thanksgiving this year and made this as our stuffing. It was easily the best dish on the table. Soooo good. Love the addition of lentils. This will be our family’s Thanksgiving stuffing every year. Actually, we loved it so much we decided to make it a part of our regular dinner rotation… ;)

  92. Devon says

    All I can say is THANK YOU! This year was my first Thanksgiving away from home and I took on the challenge of cooking for my boyfriend and I in our tiny Portland apartment. I made your stuffing, mushroom gravy, and biscuits and they were all AMAZING and SO EASY. I am so grateful for your blog :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SO wonderful! I’m so happy to hear you had such a wonderful Thanksgiving meal, Devon. So great you’re in Portland as well! Stay warm you two! It’s frigid out there.

      xo, Dana

  93. Vicky says

    Just made this today for my first vegan Thanksgiving. Amazing! It’s honestly just as good as non-vegan… maybe even better! Thanks so much for the awesome recipe!

  94. Bethany says

    Thanks for the awesome recipe! This is my first vegan thanksgiving and my sister is gluten free so it’s a bit of a challenge : )
    I made this with gluten free cornbread and ran out of time for the lentils. ? It came out perfect and I can’t wait to try the full recipe next time!

  95. Mickey B says

    I just made this and while the amount of broth you’re supposed to add wasn’t very clear (I’m vegan, I have no idea what the consistency of meatloaf is like) I guessed and it turned out great, even though I only needed less than 2 cups of broth for the 9 cups of bread. I used a pound of mushrooms instead of lentils, so I chopped them up small and sautéed them then let them drain before mixing them in where the lentils would go. It tastes really good and I’m happy.

  96. Andria says

    Thanks for the recipe! I am making this for thanksgiving tomorrow. What do you think if I add some dried cranberries in the mix? Would that work in this recipe?

    Thanks again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would keep the temp the same and slightly reduce the cooking time. Just check it every 5-10 minutes or so to ensure it’s not getting too brown.

  97. Christen says

    I’ll be using pre-made bread cubes, and they’re very dry. Should I add any additional veggie stock to make up for it?

  98. Megan Jones says

    I made this sans lentils. My roomie is used to the more traditional pan stuffing with the cream of soups and eggs kind of thing. This year I wanted to do a vegan stuffing but wanted to keep it relatively familiar and not do anything too outside the box. So I nixed the lentils and instead replaced with walnuts and it is sooooo good! Next year, definitely trying it with the lentils.

  99. Christina says

    Hi! I plan on making this for thanksgiving. What do you think about using mestemacher pumpernickel bread instead of multigrain? Or how would I go about using cornbread instead? Your response is appreciated! Happy Holidays!

    • Taylor says

      If you prefer the taste of the pumpernickel bread, I don’t see why you couldn’t you that being that the textures are very alike. I don’t know about the cornbread though, depending on the brand, wouldn’t it get to “crumbly”? Hope this helped some, Happy Holidays!

      • Megan Jones says

        Pumpernickel! I didn’t even think of this. I was in a hurry and just grabbed regular white bread and wished i had chosen something different. I LOVE pumpernickel and will definitely try that next year. What a great idea.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, either of those should work. If using cornbread, I’d add less liquid, since it will likely get mushy faster…

  100. J. Hodge says

    Quick question: I am thinking about stuffing a vegetarian roast with this. Should I bake it first, or keep inside the roast? The roast will be baked for about an hour wrapped in foil.

  101. Jenna says

    Hi! I was craving a thanksgiving type meal and used this recipe!! Had to add more salt and used only 3/4 of the lentils you called for but it was so so so good. My first attempt at stuffing ever, and thanks to your recipe it was a hit!! Will be eating it all week lol. Thanks for posting this!


  102. Karen says

    So delicious! The best waffle recipe I’ve ever made (for now)! I can’t wait to explore more of your recipes!

  103. Saskia says

    Will definitely have to try this! I’m British so don’t do Thanksgiving but we do have stuffing with xmas dinner and I’d never thought of adding lentils!

  104. Kayla says

    I made this last night and had everything except the lentils and it still turned out great! I let it sit overnight in the fridge than I baked it this morning to bring to my families Christmas. The flavors are so refreshing! I can’t wait to share it.

  105. Josh says

    Hi Dana! I tried your recipe and I just have to say it came phenomenally. I am not a vegan at this present moment but I have recently been baking and cooking a lot of vegan dishes. I just had to try this one in light of the holiday season. I didn’t leave the bread crumbs out over night but I didn’t think it would make that much of a difference, especially since the whole wheat bread crumbs I used were already fairly dry. I was right. The dish was fantastic and I can’t wait to share it with people I know :) take care and keep creating!

  106. Ally says

    I used this recipe yesterday for my family’s thanksgiving dinner! Thank you for creating such a delicious recipe. The lentils and vegetable stock were my favorite part of the dish, as they made the stuffing savory, hearty, and wonderfully flavorful without any animal products. I did not have sage so I simply omitted it, and I still thought the dish was delicious.

  107. Aubree says

    Last minute question- what herb/spice could I use instead of sage? I’m making this for the holiday tomorrow and realized I don’t have sage!

  108. Maria says

    This looks delicious! I am assuming that I can, but wanted to double check: will one egg work to replace the flax egg?

  109. Leigha @ The Yooper Girl says

    YUM!! I’ve never heard of meat in stuffing but I sure love the idea of adding lentils for bonus nutrition! Just last week I posted my grandma’s prized sloppy joe recipe with lentils in place of the meat :) also, can’t believe I’ve never seen that mushroom gravy recipe. It looks incredible!

  110. Lynsey T // Eeyore Likes Cupcakes says

    Stuffing is my absolute favorite part of a Roast, however most people use sausage meeting meaning I lose out! I’ll be making this version from now on!! L x

  111. Gwen @simplyhealthyfamily says

    I’m not vegan but am loving the healthy list of ingredients in this stuffing, our favorite dish on Thanksgiving!

  112. Katie (The Muffin Myth) says

    This looks AH-mazing! My mom’s family’s stuffing normally has sausage in it which she leaves out for me, but I’ve never even considered replacing it with lentils or anything else for that matter. Definitely going to try this! Thanks for the recipe!

  113. Thalia @ butter and brioche says

    I’ve been searching for good vegan recipes for the upcoming festive season – this vegan stuffing is definitely one I will be making. Thanks for sharing the delicious recipe!

  114. Robyn @realfoodwholelife says

    I love the idea of lentils in stuffing. Seems so obvious now that you mention it, but isn’t that always the way with great ideas? I think I’ll have to make this all winter long!

  115. Marly says

    I love this – you’re stuffing us with Thanksgiving recipes! Well, all I can say is…bring it on! Can’t wait to try this recipe. Happy Tofurkey Day!

  116. Alex @ get big, go to work says

    I am not strictly vegan, but wow, I would choose this version over the original any day. Looks and sounds delicious. Can’t wait to try.

  117. Miranda @ Miranda Writes Blog says

    This is awesome! Just what I needed for my vegetarian relatives. (And maybe a few spoonful for me too!) Thanks!

  118. Lauren @ Kale and Cookie Dough says

    Oh this looks awesome! I am never a fan of meat in stuffing so an option without meat is bound to be fantastic.

  119. Debra @ Worth Cooking says

    I am loving the idea of using a flax egg to help it hold together! I am planning on making a cornbread style (no corn due to allergies) dressing and last year it didn’t hold together too well. Will be trying this.

    Lovely photos (as always)

      • Moira says

        I made this recipe twice over the Thanksgiving holiday adding cornbread to the first recipe because I had it on hand. This is the best stuffing I’ve ever had -hands-down. I will use it year-round to add to vegan and meaty meals.

  120. Joanna @ Everyday Made Fresh says

    This looks so great! I love that you added the lentils to sort of beef it up! This is almost the same recipe that my family uses for stuffing, with the lentils added. We may have to add lentils for Christmas!

  121. Katrina @ Warm Vanilla Sugar says

    Sooo apparently I need to make this NOW even though Thanksgiving is over for Canadians! This looks fabulous!

  122. abby - says

    This looks so yummy! And different than what most people would make for Thanksgiving (in a good way! ha)

  123. Danielle @.Chits and Chats and Chocolate says

    Mmm. This definitely looks much healthier than the typical stuffing served on Thanksgiving, and I must say, it looks loads yummier, too! You guys never cease to amaze me!

      • Patricia Atterholt says

        Delicious made it this Thanksgiving for my vegan daughter clear directions . Only modification I used real Hungarian Paprika(Szego) instead of pepper,esp. when sauteing celery & onions.