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.
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 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!
- 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
Preheat oven to 350 degrees F
Spread bread cubes onto a baking tray, and place in oven until they are dry & toasted (not rock hard) About 10-15 minutes.
Place the toasted cubes in a large mixing bowl and set aside.
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.
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.
Add 3 cups of broth, salt & pepper. Bring to a simmer and cook for 2-3 minutes to combine flavors.
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.
Place mixture into a lightly greased 9x13 baking dish. Wrap tightly in foil.
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.
*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.
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 🙂
If you’re looking for more holiday-ish recipes, you might like these Gluten-Free Cornbread Muffins. They are subtly sweet, moist and crumbly