This vegan crockpot stuffing is delicious, easy to make, and doesn’t take up any real estate in your oven. It’s fluffy, buttery, and oh-so-delicious! Make this vegan side dish for Thanksgiving, or with any meal that loves stuffing.
I love every part of Thanksgiving, from prep to cooking, eating, and lingering over a glass of wine at the end. I love vegan roasts, fluffy mashed potatoes, crisp roasted green beans or Brussels sprouts, and gravy. I wait all year to make this decadent vegan stuffing recipe, which makes it even more special!
Reasons Why This Vegan Crockpot Stuffing Recipe Is The Best
This vegan crockpot stuffing is drenched in plant-based butter, rich broth, and layered with sauteed onions, and crisp celery, and sprinkled with ground sage for that heady stuffing aroma. This is no time to skimp on all the fat and carbs … this once-a-year dish is worth it!
During holiday prep, the oven is prime real estate, and planning can be tough. This vegan dressing only requires a slow cooker which takes up little space. Oh, and the aroma while it cooks on low for 4-5 hours? Heavenly!
Because the crockpot cooks this stuffing low and slow, it infuses the bread with so much flavor, transforming its texture into one that’s cake-like and fluffy. Let’s talk about the key ingredients.
Key Ingredients
There are lots of ways to add flavor and texture to stuffing, and you’ll likely gravitate towards elements that are nostalgic to you. Maybe that’s adding things like vegan sausage and dried cranberries. But this simple-is-best version is great because it doesn’t compete with other flavors in the dish and just melds so well with mashed potatoes and gravy on the plate.
Cheap, white bread – Use the cheapest, white vegan bread you can find (I like to use a blend of country white and traditional white bread.) This is important because we’re going to cube and dry the bread out overnight so it can soak up all of the other ingredients in the crockpot.
Plant-based butter – Use whatever brand you like best. You can’t go wrong with Earth Balance or Miyoko’s Creamery butter.
Vegan stock – Use cubed bouillon, a concentrated stock base, or boxed broth. No-chicken flavor works better than vegetable broth here.
Chopped celery – This is going to add a little contrasting crunch to the dish.
Sauteed onions – This is going to add great flavor to the stuffing, plus another kind of softer crunch.
Ground sage – This is the magic in this recipe. It adds a gorgeous, earthy, holiday-like feel.
How To Make This Vegan Slow Cooker Stuffing
This recipe is so simple! Once you layer your components into the slow cooker, you’ll need to give it a gentle stir every hour and add more bread cubes, broth, sage, and vegan butter as the stuffing slightly collapses as it cooks.
Cube And Dry Out Your Bread
The night before, cube your bread and leave it out on baking sheets to get stale. These little croutons will soak up so much flavor the next day!
Layer Your Key Ingredients In Your Crock Pot
Start by adding a layer of cubed bread to the bottom of your crockpot. You are going to add a drizzle of melted vegan butter, a splash of broth, some celery and sauteed onions, and a sprinkle of sage.
Repeat until all of the celery and onions are used up, then add a bit more melted butter and broth. Your crockpot should be almost filled to the top. You will have extra cubed bread left over, but you are going to add them to the pot every hour as the stuffing collapses and makes room for more bread!
Sprinkle the ground sage like fairy dust over each layer of ingredients. It’s going to smell so good!
Cook over low heat for 4-5 hours. Stir it enough to coat, but not so much that it bangs up the bread too much. Also, be sure to stir it all the way to the bottom to avoid scorching.
Serve right out of the crockpot or transfer to a serving dish and dig in!
More Vegan Holiday Recipes!
For more vegan holiday dish ideas, check these recipes out:
- Make this Shiitake Bacon & Roasted Brussels Sprouts for a toasted, umami-rich dish. The vegan bacon is amazing!
- Make this vegan Wellington complete with phyllo dough and duxelles.
- This vegan pot pie is so homey and delicious!
- Make roasted cauliflower steaks as a side or as a way to switch up your main dish!
FAQs
Vegan stuffing is made from bread that is free from milk or egg ingredients, plant-based butter, vegetable stock, and, in some variations, vegan sausage. It’s very easy to make stuffing vegan by swapping out a few ingredients!
It’s best to make crockpot stuffing and time it to be ready when your holiday meal begins. It’s best fresh out of the crockpot. While it can be reheated in a pan, the texture is not as good.
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Vegan Crock Pot Stuffing
- Total Time: 5 hours 15 minutes
- Yield: 6-8 servings
- Diet: Vegan
Description
This vegan crockpot stuffing is perfect for the holidays! It doesn’t take up any oven space and the low and slow heat makes the best, fluffiest stuffing you’ve ever tasted!
Ingredients
for the stuffing
- 1 1/2 loaves (or about 32 ounces) of cheap, white sandwich bread, sliced and diced, and spread out on cookie sheets to dry out overnight (I like to combine vegan country white with plain vegan white bread)
- 2 TB olive oil
- 2 medium onions, chopped
- 1 cup melted plant-based butter, divided (plus more as needed)
- 3 cups vegan broth (plus more as needed)
- 3–4 tsp ground sage
- 1 cup chopped celery
Instructions
to make the vegan crockpot stuffing
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute until softened about 5-7 minutes.
- Add some bread to your crockpot, then drizzle with some of the butter and broth. Sprinkle with some of the sage, and add some of the sauteed onions and celery.
- Keep layering until you’ve used up most of the sage and all of the onions and celery.
- You’ll have some cubed bread left over. Every hour, stir the stuffing, and add more bread, moistening it with the butter and broth, and sprinkling with sage.
- After 4-5 hours, your stuffing is done! Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Sautéed, Slow-Cooked
- Cuisine: American
