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This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a subtle zing in every bite.
I love sourdough bread because it’s soft, crispy & tangy…
and I love vegan stuffing because it’s hearty, flavorful & satisfying. So, it just makes sense to put all this yumminess together and make Vegan Sourdough Bread Stuffing.
It’s super comforting, warm & oh-so filling!
Stuffing is the most popular side dish for Thanksgiving and Christmas which means it’s usually the first to run out. So, it’s wise to get it while you can or it will be gone! Instead of going for seconds, I just pile a mountain of vegan stuffing on my plate, along with Creamy Mashed Potatoes, and, Vegan Green Bean Casserole. This way I won’t miss out on the goodness!
Easy to veganize!
It’s so easy to make a vegan stuffing and your omnivore guests will never know. The sautéed onions, garlic, mushrooms, and celery give it that classic texture and flavor. While the aroma and flavor of rosemary, thyme, sage, and parsley will make them feel at home.
There’s not a thing missing from this savory dish, I just swap out chicken broth for vegetable broth and that’s it! The bread will sop up all that deep-flavored goodness just the same.
How to make Vegan Stuffing
Cut & toast the bread cubes
Preheat oven to 350° F (176° C) and lightly grease a 3-Quart Casserole Dish. Now cut the sourdough loaf into bite-sized pieces (about 1/2-1 inches).
Spread bread cubes onto a baking tray and place in oven until they are fully dry & toasted. This should take about 15-20 minutes. Move them around occasionally and keep an eye on them so they don’t burn. Now place the toasted cubes in a large mixing bowl and set aside.
- If you don’t have sourdough bread, this recipe will work the same with white bread. Also, you can add half of each for a milder sourdough flavor.
- Another way of drying your bread cubes is by spreading them out on a baking sheet and leaving them out overnight to get stale.
- To make things easier, you can buy pre-cut bread at most grocery stores.
- Make sure bread cubes are fully dried and stale before using. Otherwise, you may end up with soggy stuffing.
I used this Enameled Cast Iron Casserole Dish for sautéing the veggies and baking the sourdough bread stuffing. I just wiped it out and greased it after the veggie mixture went into the bowl of bread cubes. It’s a little over 3 quarts but worked perfectly! It comes in two colors.
Sauté the veggies
Increase the oven temperature to 375° F (190° C) to get it ready for your delicious vegan stuffing recipe. Heat a large pan over medium heat. When heated, melt half the butter and then add onion, celery and minced garlic. Sauté for 5-6 minutes until onions are translucent and celery is softened.
Add the mushrooms
Now add the mushrooms and remaining butter, fresh parsley, thyme, rosemary, and sage. Sauté for about 6-7 minutes until mushrooms are softened and their moisture is cooked down a bit. Add the vegetable broth, salt, and pepper to the pan. Bring to a slight simmer and cook for 2-3 minutes to combine flavors.
Pour mixture over bread cubes
Remove from heat and slowly add the mixture to the bowl of bread cubes. You can use a ladle or pour the mixture into a large measuring cup. Toss gently to combine well and 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 and not pooling at the bottom. If more moisture is needed after the mixture is gone, just add plain vegetable broth to the bowl. Taste for seasoning and add more as needed.
Place stuffing into the prepared casserole dish and tightly wrap in foil. Now place it in the oven and bake for 30-35 minutes until heated throughout.
Remove foil and bake uncovered for 15-20 minutes or until lightly brown & crispy on top. Let sit 10 minutes before serving.
Troubleshooting for Vegan Stuffing
Here are some tips:
- 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 croutons. Combine well.
- If your stuffing seems too soggy after it has baked, you can try baking it uncovered a bit longer or spread it on a baking sheet and bake for 10-15 minutes more until the desired result is achieved.
- If your stuffing came out of the oven too dry, you can remoisten it with warm vegetable broth and a tablespoon of melted butter and gently combine. Cover and bake for another 10-15 minutes then bake uncovered for 10- 15 minutes if you want a crispy top.
More Thanksgiving recipes you may like
I’d love to hear from you
If you make this Sourdough Bread Stuffing, let me know what you think by ★ star rating it and leaving a comment 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.
Vegan Sourdough Bread Stuffing
- 1 pound sourdough bread (about 12 cups) cut into bite-sized pieces (about 1/2-1 inch)
- 1/4 cup vegan butter , divided
- 1 large onion , diced
- 1 cup celery , diced
- 4 cloves garlic , minced
- 12 ounces mushrooms , sliced (about 4 cups)
- 1 tablespoon dried thyme
- 1 tablespoon ground sage
- 1 teaspoon dried rosemary
- 1/2 cup fresh parsley , chopped (+ more for garnish)
- 1 1/2 teaspoons sea 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° F (176° C) and lightly grease a 3-Quart Casserole Dish.
- 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, dried thyme, dried rosemary & ground 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 greased casserole dish and wrap tightly in foil.
- Place in the oven and bake for 30-35 minutes until heated throughout. Remove foil and bake uncovered for 15-20 minutes or until lightly brown & crispy on top. Let sit 10 minutes before serving.
- Another way of prepping and drying your bread cubes (instead of toasting in the oven) is by spreading them out on a large 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 do half of each for a milder sourdough taste.
- 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.
* Check out blog post for step-by-step photos, and troubleshooting tips.