RecipesSide Dishes

Vegan Sourdough Bread Stuffing

posted by Melissa Huggins November 24, 2015 20 Comments
This Vegan Sourdough Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.

This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.

This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.
I love sourdough bread, because it’s soft, crispy & tangy. I love stuffing, because it’s hearty, flavorful & satisfying. So, it just makes sense to put all this yumminess together & make Vegan Sourdough Bread Stuffing. It’s super comforting, warm & oh-so filling!

Many of us know that stuffing is a very popular side-dish for Thanksgiving & Christmas. It’s usually the first to run out, so it’s wise to get it while you can. I always have a mountain of it on my plate, along with these Roasted Sweet Potatoes w/ Pecan Crumble. This way, I won’t miss out on the goodness.

This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.

It’s so easy to make a vegan version of stuffing and your omnivore guests will never know. Even as a meat-eater, I always felt disturbed seeing a turkey with stuffing inside of its body. I was really weirded out by it and I wouldn’t touch it. Especially, when it had giblets in it (a.k.a neck, gizzard, heart, and liver parts). Gross! I went right for the Stove Top Stuffing when it was available. Now, I make a delicious homemade vegan stuffing that makes everybody happy. It’s a win-win situation!

I love having a gathering with friends and family, so I usually volunteer to host a Thanksgiving dinner. It’s nice to have everyone in one place to catch up with each other. Also, it’s the perfect opportunity to show everyone, that they can still enjoy incredible food without harming animals.

Not all of our guests are vegan, but they sure love coming over to our house for a vegan chow down. They leave our home without feeling like they’ve missed out on something. We have great conversation, lots of laughter and endless amounts of delicious food.

This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.
This Vegan Sourdough Bread Stuffing is a real crowd pleaser. It’s golden and crispy on the outside, and moist and tender on the inside. The onions, garlic, mushrooms & celery give it that classic texture and flavor we all love. The aroma & flavor of rosemary, thyme, sage & parsley, will make you feel at home.

This savory side-dish is so easy to make. You just lightly toast the bread cubes, sauté the veggies, mix the broth and veggies together, and coat the sourdough cubes with the veggie broth mixture. The bread will sop up all that deep-flavored goodness. Then you pop it in the oven and bake to golden perfection. Your kitchen will smell heavenly!

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Vegan Sourdough Bread Stuffing
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Vegan Sourdough Bread Stuffing
Prep Time
20 mins
Cook Time
1 hrs 5 mins
Total Time
1 hrs 25 mins
 
This Vegan Sourdough Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.
Course: Side Dish
Recipe Type: Holiday, Vegan
Servings: 8
Calories: 403 kcal
Author: Melissa | Vegan Huggs
Ingredients
  • 2 medium loaves sourdough bread (about 12 loosely packed cups) Cut into 1/2 " cubes
  • 1/4 cup vegan butter or olive oil, divided
  • 1 cup onion , diced
  • 1 cup celery , diced
  • 3 garlic cloves , minced
  • 12 ounces of mushrooms , sliced. (about 4 cups)
  • 1 tablespoon dried thyme
  • 1 tablespoon ground sage
  • 1 teaspoon dried rosemary
  • 1/2 cup fresh parsley , chopped
  • 1 1/2 teaspoons Himalayan salt (or preferred salt), more to taste
  • Fresh ground pepper , to taste
  • 3 cups low sodium vegetable broth (more if needed)* See note
Instructions
  1. Preheat oven to 350 degrees F
  2. Spread bread cubes onto a baking tray, and place in oven until they are dry & toasted (not rock hard) About 10-15 minutes.
  3. Place the toasted cubes in a large mixing bowl and set aside.
  4. In a large pan, add 3 tablespoons olive oil (or butter) over medium heat. Add onion, celery & garlic, sauté until softened. About 5-6 minutes.
  5. Add mushrooms, remaining 1 tablespoon of olive oil (or butter) fresh parsley, thyme, rosemary & sage, sauté for 6-7 minutes. Until mushrooms are softened & their moisture is cooked down a bit.
  6. Add 3 cups of broth, salt & pepper. Bring to a simmer and cook for 2-3 minutes to combine flavors.
  7. Remove from heat and slowly add the mixture to the bowl of bread cubes, using a ladle. Toss gently to combine. Keep adding broth until desired moisture is achieved. You might not need the full 3 cups. The bread should be moist, but not soggy. Let the bread sit a minute to determine if it needs more broth. Make sure all of the liquid is absorbed into the bread. Taste for seasoning and add more as needed.
  8. Place mixture into a lightly greased 9x13 baking dish. Wrap tightly in foil.
  9. Place in the oven and bake for 25-30 minutes. Remove foil and bake uncovered for 15 minutes, or until lightly brown & crispy on top. Let sit 10 minutes before serving.
Recipe Notes

*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.

 

* If you don't have sourdough bread, this recipe will work the same with white bread. You can also use 1/2 sourdough & 1/2 white bread. So much versatility.

 

 

Nutrition Facts
Vegan Sourdough Bread Stuffing
Amount Per Serving
Calories 403 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 671mg 28%
Potassium 422mg 12%
Total Carbohydrates 56g 19%
Dietary Fiber 3g 12%
Sugars 4g
Protein 16g 32%
Vitamin A 6.5%
Vitamin C 4.1%
Calcium 6.6%
Iron 25.4%
* Percent Daily Values are based on a 2000 calorie diet.
 This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.

If you make sourdough bread stuffing or one of my other recipes, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.

                                                                                                 * Pin for later 🙂

This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a little twist. The sourdough bread puts a subtle hint of zing in every bite and will keep you coming back for more.

If you’re looking for more holiday-ish recipes, you might like these Gluten-Free Cornbread Muffins. They are subtly sweet, moist and crumbly

Gluten Free Vegan Cornbread Muffins

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20 Comments

Beth @ Eat Within Your Means October 17, 2016 at 10:33 pm

Sourdough stuffing = genius! Can’t wait to try this.

Reply
mhuggs October 18, 2016 at 4:28 pm

Thank you, Beth 🙂

Reply
Mary Ellen @ VNutrition October 18, 2016 at 5:12 am

Yum! I’ve been playing around with a stuffing as well – love your version with the mushrooms! It’s only 8am here but now I want a plate of this stuffing!

Reply
mhuggs October 22, 2016 at 12:18 am

Thank you, Mary Ellen! I could so eat stuffing in the morning!

Reply
dianne October 18, 2016 at 10:54 am

I love mushroom stuffing, and this one sounds divine!

Reply
mhuggs October 18, 2016 at 4:29 pm

Thank you, Dianne 🙂

Reply
Becky Striepe October 18, 2016 at 3:11 pm

Oh my goodness! I’d love to have this on our Thanksgiving table.

Reply
mhuggs November 20, 2016 at 9:42 pm

Thank you, Becky 🙂

Reply
Amy Katz from Veggies Save The Day October 18, 2016 at 9:14 pm

Looks perfect for Thanksgiving, Melissa!

Reply
mhuggs October 22, 2016 at 12:15 am

Thank you, Amy! I’ll be eating tons of it 🙂

Reply
Cadry October 19, 2016 at 8:55 pm

Oh, this looks so good! It sounds really similar to the stuffing I like to make too. Sourdough adds just the right amount of tang. It’s funny that most of us don’t make stuffing outside of a couple of months around the holidays. It’s so delicious! We should be eating it more often.

Reply
mhuggs October 22, 2016 at 12:14 am

Thank you, Cadry! I agree, It should be made more often throughout the year.

Reply
Ginny McMeans October 20, 2016 at 4:43 pm

I would be proud to have this on my Thanksgiving table.

Reply
mhuggs October 22, 2016 at 12:11 am

Thank you, Ginny!

Reply
Sarah October 20, 2016 at 4:58 pm

I am so with you. My dad still eats the gizzard and I think it’s the worst thing ever! We also always had two stuffings—the one that was “stuffed” and another pan that just baked on it’s own. Much better. I LOVE stuffing—adding this to my growing list of Thanksgiving dishes!

Reply
mhuggs October 22, 2016 at 12:10 am

I’m so glad you have the option for the “unstuffed” variety. I’ll never understand the gizzard in the stuffing. It’s so delicious without it 😉

Reply
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Plant based Thanksgiving meal plan, and Tips to creating your own STRESS-FREE Thanksgiving game plan. - Tara Ward November 14, 2016 at 4:34 pm

[…] –Sourdough stuffing. I plan on substituting half of the sourdough bread with Rye (I like the blend), and adding leeks to the recipe. […]

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Jan November 16, 2016 at 6:29 am

Sounds delicious and it’s on my menu. I’m traveling and leaving in the morning…do you think this would do well prepped in advance? To what stage would you take it? Thanks!

Reply
mhuggs November 16, 2016 at 10:15 am

Hi Jan, I’m so glad you have this on the menu. I have made this stuffing completely the day before and reheated the next day & it came out perfect. I use very dense and crunchy type bread, so it leaves no room for sogginess. I feel like the flavors infuse better, too. If it’s dry the next day, you can add a bit more veggie broth. I would bake it at 350 F for 25-30 minutes, or until thoroughly heated.
You can also cook everything right up until the baking step. Cool in your baking dish and pop in the fridge overnight. The next day you would bake it fully.
There are other ways to prep, but I haven’t tried them. Some people prep just the veggie portion and dry the cubes out. Then the next day, combine that together with the veggie broth and bake fully. Some people freeze their stuffing fully cooked, too. I’d love to hear how it turns out for you 🙂 Have a great holiday!

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