By: Stephanie Shin
Photo by: Stefano Santucci

When Thanksgiving comes to mind, the usual image that pops up is family, celebration, and thankfulness. Due to the pandemic, the way many celebrate Thanksgiving will change. Students will be stuck in college and many won’t have the privilege of being able to go visit their families in different countries. 

A holiday that already comes with stress from all the cooking and family reunions may seem even more aggravating, upsetting, and taxing due to the current climate. Therefore, throughout the month of November, I’ll be sharing my most coveted yet simple and easy Vegan Thanksgiving Recipes that allow you to enjoy your personal three-course meal in the safety of your own home. 

Although we may have to reimagine how we celebrate the upcoming holiday, one thing that doesn’t have to change is the delicious homemade meals consumed. 

Therefore, this vegan stuffing is moist, full of flavor, and the perfect Thanksgiving main course dish. There’s nothing better than the combination of bread, warm broth, and delicious fall vegetables to make you feel right at home. With only a couple of ingredients, it’s incredibly easy to make and will warm you right up! 



  • 1 lb of old white bread or about 8 cups (can purchase already dried out or cube the bread yourself and toast in oven @350 for 20 min beforehand)
  • 1 3/4 cup celery
  • 2 3/4 cup yellow onion
  • 2 garlic cloves
  • 1/2 cup vegan butter
  • 2 tablespoon chopped fresh sage
  • 3 tablespoon chopped fresh flat leaf parsley 
  • 2 tablespoon chopped fresh rosemary 
  • 2 tablespoon chopped fresh thyme
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper 
  • 3 cups vegetable broth 
  • 2 flax eggs (can sub with regular eggs if not vegan)



  1. Preheat the oven to 350F degrees. 
  2. Add ½ cup of vegan butter onto a medium heated pan and allow it to melt.
  3. While it’s melting, cut up your onion into cubes, slice your celery into ¼ inch pieces, and chop your garlic. 
  4. Once the butter is melted, add in 1 3/4 cup of sliced celery, 2 3/4 cup of cubed onions, and the chopped garlic cloves into the pan. Cook for about 10 minutes or until the onion becomes translucent. 
  5. Into an oven safe dish add 8 cups of dried bread, thyme, rosemary, parsley, sage, salt, ground black pepper, and your cooked vegetables (onion, celery, and garlic). 
  6. Pour in 1 ½ cup of vegetable broth and toss it, allowing all herbs and seasoning to evenly coat the mixture. 
  7. Whisk the flax eggs (or regular eggs) and 1 ½ cup of vegetable broth in a separate small bowl. Once the flax eggs and broth is combined thoroughly, pour over the bread mixture and toss carefully. 
  8. Cover the oven safe dish with foil and bake in the oven for 30-40 minutes and enjoy!