RecipesSide Dishes

Vegan Sourdough Bread Stuffing

posted by Melissa Huggins November 24, 2015 24 Comments
Vegan Sourdough Bread Stuffing

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…

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.

I always have a mountain of it on my plate, along with Mashed Potatoes and Sweet Potatoes w/ Pecan Crumble. This way I won’t miss out on the goodness.

 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.

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, 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!

*Update 2017*

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 *

Vegan Sourdough Bread Stuffing ~ tastes just like a classic stuffing recipe, but with a little twist. You'll taste a subtle zing in every bite.


5 from 2 votes
Vegan Sourdough Bread Stuffing
Vegan Sourdough Bread Stuffing
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 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, Soy-Free, Vegan
Servings: 8
Calories: 403 kcal
Author: Melissa | Vegan Huggs
  • 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
  1. Preheat oven to 350 degrees F

  2. 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.

  3. Increase heat to 375 degrees F

  4. In a large pan, add 2 tablespoons of butter over medium heat. Add onion, celery & garlic, sauté until softened. About 5-6 minutes.

  5. 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.

  6. Add 2 cups of broth, salt & pepper to the pan. 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. 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.

  8. Place mixture into a lightly greased 9x13 baking dish. Wrap tightly in foil.
  9. 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.

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.

* 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. 


*Update 2017*

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. 



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%
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.



You may also like


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

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

mhuggs October 18, 2016 at 4:28 pm

Thank you, Beth 🙂

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!

mhuggs October 22, 2016 at 12:18 am

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

dianne October 18, 2016 at 10:54 am

I love mushroom stuffing, and this one sounds divine!

mhuggs October 18, 2016 at 4:29 pm

Thank you, Dianne 🙂

Becky Striepe October 18, 2016 at 3:11 pm

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

mhuggs November 20, 2016 at 9:42 pm

Thank you, Becky 🙂

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

Looks perfect for Thanksgiving, Melissa!

mhuggs October 22, 2016 at 12:15 am

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

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.

mhuggs October 22, 2016 at 12:14 am

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

Ginny McMeans October 20, 2016 at 4:43 pm

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

mhuggs October 22, 2016 at 12:11 am

Thank you, Ginny!

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!

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 😉

25 Stuffing Recipes to Make This Holiday - Real Housemoms November 13, 2016 at 9:00 am

[…] Pot Vegetarian Stuffing | Vegan Sourdough Stuffing | Kale & Cheddar Vegetarian Stuffing | The Best Gluten-Free Vegan Stuffing | Simple Vegan […]

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. […]

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!

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!

Kynedy November 16, 2017 at 8:36 pm

I just wanted to preface this with saying that I am not a very good cook by any means. I’m 21, I work and I go to school; trying to juggle that and find the time to cook delicious, vegan food is tough! ESPECIALLY for the holidays. However, I made stuffing for the first time tonight and let me tell you, I have never been so proud of myself. I’m bringing this as a side-dish to a potluck full of meat-eaters tomorrow so hopefully this will be a win in my book!

An absolutely delicious stuffing that is simple but so full of flavor.

Melissa Huggins November 16, 2017 at 9:13 pm

Hi Kyneday, that’s quite a busy schedule you have and I can see why it would be hard to cook full meals. I’m glad you were able to find time to make the stuffing though. I’m so happy it was easy for you. 🙂

I hope you have a wonderful time at your potluck and your friends enjoy the stuffing too.

Thank you for stopping by and sharing your feedback with me. 🙂

Lynn from NJ November 24, 2017 at 5:39 am

Made the vegan stuffing with sourdough bread for our 2017 Thanksgiving dinner & it was a big hit. My one niece is a vegan so she was happy she could eat the stuffing. My other niece told me she normally does not like stuffing but loved this. The key was the sourdough bread & making it crunchy. Addituonal the receip was super easy to follow & make. Thanks again and look forward to making some of your other recipes! Happy Holidays!!

Melissa Huggins November 25, 2017 at 11:14 am

Hi, Lynn! Thank you for making it and sharing your feedback. I’m so flattered you made it for your holiday dinner. I’m glad everyone loved it too! I tried something different this year and put one cup of vegan cream of mushroom soup in it (by Imagine brand). It was AMAZING! Had an extra richness to it. Happy Holidays! 🙂


Leave a Comment