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…
and 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 or it will be gone.
So easy to veganize!
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.
It’s golden and crispy on the outside, so moist and tender on the inside. What’s not to love?
The onions, garlic, mushrooms & celery give it that classic texture and flavor we all love. While the aroma & flavor of rosemary, thyme, sage & parsley will make you feel at home. Not a thing missing from this savory dish!
Instead of using chicken broth, I use low-sodium vegetable broth. The bread will sop up all that deep-flavored goodness just the same.
It’s so easy to make too!
Here’s what you’ll need to do:
– Toast the bread cubes
– Sauté the veggies
– Add some broth
– Coat the bread cubes with the mixture
– Pop in the oven and bake to golden perfection
Your kitchen will smell heavenly!
I tried something a little different this year, and I swapped out a cup of broth for vegan cream of mushroom soup. OMG! You have to try it! My good friend of Fried Dandelions gave me this little tip and I’m so glad I tried it. It added extra flavor and a subtle richness. I’m in love!
Alright, are you guys ready to give this a try? Let’s do this!
I’d love to hear from you
If you make this Vegan Sourdough Bread Stuffing, I’d love to hear what you think in the comment section below. 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 so I don’t miss it.
* Click photo to pin *
- 2 medium loaves sourdough bread (about 12 loosely packed cups) Cut into 1/2 " cubes
- 1/4 cup vegan butter , divided
- 1 large onion , diced
- 1 cup celery , diced
- 3-4 cloves garlic , 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
- 2-3 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. About 15-20 minutes. Move them around occasionally and keep an eye on them so they don't burn. Place the toasted cubes in a large mixing bowl and set aside.
Increase heat to 375 degrees F
In a large pan, add 2 tablespoons of butter over medium heat. Add onion, celery & garlic, sauté until softened. About 5-6 minutes.
Add mushrooms, remaining 2 tablespoons of butter, fresh parsley, thyme, rosemary & sage, sauté for 6-7 minutes. Until mushrooms are softened & their moisture is cooked down a bit.
Add 2 cups of broth, salt & pepper to the pan. 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. The bread should be very 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. If more moisture is needed after the pan is emptied, just add plain vegetable broth to the bowl. 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 30-35 minutes. Remove foil and bake uncovered for 15-20 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.
* Another way of prepping and drying your bread cubes (instead of toasting them in the oven) is by spreading them out on a baking sheet and leaving them out overnight to get stale.
* 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.
* The consistency of stuffing is all a matter of taste. Some people prefer it moist (almost bread pudding-like) and some people prefer a drier stuffing. So this is why the broth amount is just a guideline. Add more or less liquid according to your stuffing preference. *Just remember to add liquid slowly and give it time to absorb into the cubes.
* If you feel you've over moistened the stuffing (before you've baked it) you can add more dried bread cubes. If you don't have anymore sourdough, you can use any type of dried bread or even non-seasoned breadcrumbs. Combine well.
* If your stuffing seems too soggy after it has baked, you can spread it on a baking sheet and bake for 10-15 minutes more.
* If your stuffing came out too dry after baking, you can remoisten it with warm vegetable broth and a tablespoon of melted butter and gently combine. Cover and bake for another 15-20 minutes then bake uncovered for 10- 15 minutes if you want a crispy top.
I tried something a little different this year, and I swapped out a cup of broth for vegan cream of mushroom soup. It added extra flavor and a subtle richness. I’m in love! You may want to give it a try too. It will add more salt to the mix, so adjust accordingly.