No roast to stuff? No problem! This EASY stove top stuffing comes together in about 30 minutes and features a mirepoix of delicious veggies with toasted pecans and perfectly spiced with sage, thyme and rosemary. Enjoy on Thanksgiving Day, Christmas Day, or any day you’re craving stuffing.
Although stuffing is something traditionally served for the holidays, this stove top method is so easy, you can make it any time of year, including busy weeknights.
To make this vegan stuffing, you’ll need bread, diced veggies, chopped pecans and some seasoning.
- Use crushed dried rosemary to avoid having sharp/large sticks of rosemary in your final dish which can be unpleasant. If you don’t have crushed, you may crush some yourself using a mortal and pestle.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Place your cubed bread and chopped pecans on a baking sheet and bake until golden brown and nicely toasted, approx. 8 minutes. Remove from the oven and set aside. (photos 1-2)
Meanwhile, melt the butter (if using) and add all the veggies and seasoning to your pan. Sauté until soft and golden brown. (photos 3-4)
Add the toasted bread and pecans to the pan and pour 2 cups of vegetable broth on top. Mix well. (photos 5-6)
Taste and adjust for salt and pepper and add more broth, if a softer texture is desired.
Then serve garnished with fresh rosemary and enjoy.
For oil free, omit the butter and use a little extra broth to sauté your veggies and seasoning. If the pan is getting dry, add a little extra broth or water, as needed, until the veggies are soft and golden.
No fresh garlic on hand? Use ¾ teaspoon of garlic powder instead. (However, fresh is best if you have some.)
If you don’t have pecans, walnuts or almonds are other great choices.
For nut free, you may use pepitas or sunflower seeds in place of the pecans, with similar results.
Want to change it up?
- Make it spicy: Add 1-2 finely chopped jalapenos to the sautéing veggies, and/or half a teaspoon of red chili flakes or cayenne to the pan.
- Add some sweetness: Add 1 large diced apple when sautéing for a pop of sweet. Just make sure to choose a sweet variety like Honeycrisp, Fuji or Gala.
- Add some tart: Add dried cranberries to the final product when you’re adding the bread into the pan and mix well.
This stuffing tastes best when freshly made, but you may store leftovers in a sealed container in your refrigerator for 3-4 days.
To reheat, add some broth or butter to a pan on stove top and heat through.
NOTE: The bread will be soft when reheating leftovers, but sometimes I like it better that way, as its absorbed all the yumminess.
I don’t recommend freezing this dish.
Start with only 2 cups of the broth, at first. Mix well and only add more, if you prefer your bread softer. Remember you can always add, but you cannot remove.
More holiday favourites!
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- 300 grams whole grain sliced bread sliced into 1" cubes (approx. 6 cups cubed)
- 1 cup chopped pecans or walnuts
- 2 tablespoons vegan butter omit and use broth to sauté for oil free
- 1 yellow onion diced
- 2 carrots peeled + diced
- 2 ribs celery diced
- 3-4 cloves garlic peeled + minced
- 1.5 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon crushed dried rosemary
- 2-3 cups low sodium vegetable broth (start with 2 cups and increase if needed)
- salt + pepper to taste
- fresh rosemary
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Arrange the cubed bread and chopped pecans on the tray and bake for 8 minutes, or until nicely toasted. Remove from the oven and set aside.
- Meanwhile, melt the butter (if using) in a large skillet and add all the chopped veggies and seasoning to the pan. Sauté for 7-8 minutes, until the veggies are soft and golden.
- Add the toasted bread and pecans to the pan of veggies and pour 2 cups of broth on top. Mix well. Taste and adjust for salt and pepper, and add more broth if you prefer a softer stuffing. Serve and enjoy.