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This Vegan Stuffing is made with vegan sausage, vegan buttermilk biscuits, and the perfect savory seasonings that make this stuffing THE side dish of the year. It’s also easy to make in under 1 hour. Bring this vegan stuffing to Thanksgiving dinner, and your family will be raving about it all season long. 

Closeup shot of a buttermilk biscuit thanksgiving stuffing with vegetables and herbs by sweetsimplevegan

We absolutely love cooking with vegan biscuits. They’re flaky, buttery, and incredibly versatile. You can slather them with mushroom gravy, dunk them in soups, turn them into donuts, bake them on top of vegan pot pie or turn them into jaw-dropping vegan stuffing. We recommend cooking up a double batch because, from experience, everyone will be going back for more. 

Ingredients needed to make a buttermilk biscuit thanksgiving stuffing

Ingredients You’ll Need 

  • Vegan buttermilk biscuits – We developed this recipe using our Vegan Buttermilk Biscuits recipe, but a store-bought biscuit dough will work equally as well. Believe it or not, a lot of store-bought biscuits are vegan! Make sure you check the ingredients first. A good brand is Immaculate Baking. If you are looking for gluten-free stuffing, try our Gluten-Free Sourdough Stuffing. 
  • Vegan sausage – Any brand of vegan sausage or sausage crumbles will work well here. We like to use Lightlife Italian sausages, but readers have had success with Field Roast. Feel free to use your favorite vegan brand here or even omit it completely. 
  • Vegan butter – Butter is our go-to because it has a savoriness that oil lacks, but in a pinch, a neutral oil like vegetable oil or avocado oil would be a good option! 
  • Aromatics – A blend of onion, garlic, celery, carrot, and white mushrooms makes the base of the flavor of this vegan stuffing and is absolutely essential! 
  • Fresh herbs – Fresh thyme, sage, and rosemary add a fresh, vibrant flavor to this stuffing and is highly recommended. As a last resort, opt for 1 teaspoon of dried herbs each. 
  • Broth – For the most classic-tasting vegan stuffing, use a vegan chicken broth. We have had success using brands Edward & Sons and Better than Bouillon. If you cannot find vegan chicken broth in your local grocery store, purchase it online or opt for vegetable broth. 
buttermilk biscuit thanksgiving stuffing with vegetables and herbs by sweetsimplevegan

Equipment Needed

How to Make Vegan Stuffing with Sausage

  1. Make the biscuits! No matter if you are making vegan biscuits from scratch or using canned biscuits, you want to make them the night before and store them covered at room temperature overnight. If you have to prepare the biscuits day of, make them in advance enough that you can cool them completely before preparing the vegan stuffing. 
  2. Cut the biscuits into 1-inch cubes. Using a sharp knife, cut the biscuits into cubes and arrange them in a single layer on a lined baking sheet. Bake the biscuits for 10-15 minutes or until toasted and dried out. Once toasted, remove from the oven and set aside to cool. 
  3. Cook the vegan sausage. In a medium saucepan over medium heat, melt the vegan butter. Once melted, crumble in/add in the vegan sausage that you are using and cook until it has browned about 5 minutes. Once cooked, transfer to your baking dish. 
  4. Cook the aromatics. In the same pan, add in the remaining vegan butter and cook the garlic, onion, celery, and mushroom and cook until soft and translucent, about 5 minutes. 
  5. Add chopped herbs. Add the fresh thyme, sage, and rosemary, and stir to combine. Remove the pan from the heat. 
  6. Mix vegan stuffing ingredients together. Add the sauteed onion mixture and vegan biscuits to the baking dish. Pour the vegetable broth over the mixture and mix again to combine. Season with salt and pepper to taste. Spread it into an even layer, packing it down lightly. 
  7. Bake. Cover the baking dish with aluminum foil and bake for 25 minutes or until golden brown. Uncover, then bake for 15 minutes more. 
  8. Serve. Remove the vegan stuffing from the oven and cool for 15 minutes before serving. Enjoy! 

Serving Suggestions 

Vegan stuffing is a Thanksgiving and holiday season classic and pairs well with several of our favorite veganized Thanksgiving recipes here on the blog. Here are a few of our favorites to inspire you and help you make your own menu for the holidays. 

Closeup shot of a buttermilk biscuit thanjsgiving stuffing with vegetables and herbs by sweetsimplevegan

Vegan Main Dishes:

Vegan Side Dishes 

Vegan Desserts

Storage Instructions

Store this vegan stuffing in the refrigerator in an airtight container for up to 4 days. Reheat leftovers in the oven or microwave. Add a splash of vegetable broth to rehydrate as needed before warming. 

Prep Ahead Option

If you’re cooking a few side dishes for Thanksgiving, you may want to prepare as many dishes ahead of time as possible. 

This vegan stuffing can be made ahead of time. To do so, follow the recipe instructions up until the bake instruction. Instead, cover the baking dish tightly with aluminum foil and store in the refrigerator for 1-2 days. Then, bake covered for 15-20 minutes longer to warm through properly. 

Top Tips 

  • Do not skip drying out the biscuits. This is an incredibly important step when making vegan stuffing because it prevents it from getting soggy. Without it, the biscuits will become too soft and will be difficult to fix. 
  • Cover the stuffing with tin foil for the first half of the bake. This will keep the vegan stuffing moist and prevent it from drying out during the baking!

Thanksgiving Leftover Recipes You May Like

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Closeup shot of a buttermilk biscuit thanjsgiving stuffing with vegetables and herbs by sweetsimplevegan

Vegan Buttermilk Biscuit Stuffing

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5 from 2 reviews

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 1 hour 7 minutes
  • Yield: 8 servings
Print Recipe

Description

Most of us have had stuffing for Thanksgiving, but have you had BISCUIT stuffing? Your mind is going to be blown with this recipe! It’s rich, easy to make and ready in under an hour.

Ingredients

  • 12 (16 oz.) vegan buttermilk biscuits* (see notes)
  • 8 oz. vegan sausage or sausage crumbles (we used Lightlife Italian Sausages)
  • 2 tablespoon vegan butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, chopped
  • 2 stalks celery, diced
  • 1 large carrot, finely chopped
  • 4 oz. white mushrooms, diced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 1/4 cups vegan chicken broth or vegetable broth

Instructions

  1. The night before, prepare the biscuits according to the package directions or recipe that you are following. Cover the biscuits and store them on your countertop overnight. Baking them the night before will yield the best results, but you can make them the day if you need to, just be sure to cool them completely before moving on.
  2. Preheat to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
  3. Using a sharp knife, cut biscuits into 1-inch cubes and arrange them in a single layer on the lined baking sheet. Place them into the oven and bake until they are toasted and dried out (about 10-15 minutes).
  4. Remove the pan from the oven and set it aside to cool completely. Increase the oven temperature to 375°F.
  5. Lightly grease a 9×13-inch or 3-quart baking dish.
  6. To a medium saucepan over medium heat, add in 1 tablespoon of vegan butter. Once the butter has melted, crumble in/add in the vegan sausage that you are using and cook until it has browned, about 5 minutes, making sure to crumble the sausage as it cooks if necessary. Once cooked, add to your baking dish.
  7. In the same pan over medium heat, add in the final 1 tablespoon of vegan butter. Add in the garlic, onion, celery, and mushroom,  and cook, stirring occasionally, until cooked through, about 5 minutes.
  8. Add in the chopped herbs and cook for 2 minutes more. Remove the pan from the heat.
  9. Add the onion mixture along with the cooled biscuits to the baking dish and gently fold everything together until well combined.
  10. Pour the vegetable broth over the mixture and mix to combine. Season with salt and pepper to taste. Spread everything out into an even layer and pack it down lightly.
  11. Cover the baking dish with aluminum foil and place it into the oven to bake for 25 minutes. Uncover the dish and bake until golden brown, about 15 minutes more.
  12. Remove the stuffing from the oven and allow it to cool for 15 minutes before serving. Enjoy!

Notes

  • Recipe method adapted from The Kitchn.
  • Believe it or not, a lot of store-bought biscuits are vegan! Make sure you check the ingredients first. A good brand is Immaculate Baking.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 2 minutes
  • Category: Thanksgiving, Side
  • Method: Oven, Stovetop
  • Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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5 Comments

  1. Hola!
    No me queda claro como se come o cómo se sirve este relleno. Parece muy rico pero no sé que forma de presentarlo hay.
    Aclaro, soy Argentina y vivo en España.
    Gracias

    Reply

    1. hello! This is meant to be served as a side dish along side a roast of some sort. It’s a take on a traditional stuffing served for Thanksgiving in the USA. Hope this helps!

      Reply

  3. Oh. My. God. Made this for Thanksgiving and it was CRAZY good. I never liked stuffing growing up but this changed my mind. This WILL be a staple for every Thanksgiving to come. Everyone absolutely loved this!



    Reply

  4. This stuffing is the best stuffing I’ve ever had. I ended up buying the brand of biscuits you recommend in the notes and they worked great (also thanks for introducing me to an awesome brand of vegan biscuits). I also decided to use field roast Italian sausage as the sausage in this stuffing and it was great. Will definitely be making this again, the real question is if I can wait until next Thanksgiving or if I’ll crave it sooner.



    Reply