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Whole food plant based, vegan, bread stuffing.
Prep Time5 mins
Cook Time22 mins
Course: dinner
Keyword: no oil, stuffing, vegan, whole food plant-based
Servings: 6


  • 4 slices whole wheat/whole grain bread, cubed
  • 2-1/2 cups sliced mushrooms
  • 2 ribs celery, diced
  • 1 onion, diced
  • 2 tbsp liquid aminos or soy sauce
  • 1 tbsp apple cider vinegar
  • 1-1/4 cup vegetable stock
  • 1-1/2 tbsp poultry seasoning (see recipe below)
  • salt and pepper to taste


  • Preheat oven to 425F.
  • Place cubed bread on a parchment-lined baking sheet.
  • Bake for 10 minutes.
  • To a saute pan, over medium heat, add celery, onion, mushrooms, 1/2 cup vegetable stock, apple cider vinegar, liquid aminos/soy sauce. Salt and pepper to taste.
  • Cook over medium heat for 12 minutes, stirring occasionally.
  • In a large bowl add bread, sauteed vegetable mixture, 3/4 cup vegetable stock, and poultry seasoning.
  • Mix well.
  • Transfer to an oven-safe casserole dish. I use a 9" round 2 qt casserole dish.
  • Bake for 10 minutes.