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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 and 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 ½-1 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.
- TIPS:
- 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
- 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 any more 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
- Apple Cranberry Sauce
- Vegan Cornbread Stuffing
- Vegan Cauliflower Casserole
- Vegan Apple Crisp
- Vegan Wellington
- And here are 25 more Vegan Thanksgiving Recipes to choose from.
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.
Recipe
Vegan Sourdough Bread Stuffing
Ingredients
- 1 pound sourdough bread , cut into 1-inch cubes (about 12 cups)
- ¼ cup vegan butter , divided (+ more for greasing dish)
- 1 large onion , diced
- 1 cup celery , diced
- 4 cloves garlic , minced
- 12 ounces mushrooms , sliced (about 4 cups)
- 2 teaspoons dried thyme
- 2 teaspoons ground sage
- 1 teaspoon dried rosemary
- ½ cup fresh parsley , chopped (+ more for garnish)
- 1 teaspoon sea salt , more to taste
- Fresh ground pepper , to taste
- 2-3 cups vegetable broth , low sodium (more if needed)
Recommended Equipment
- Casserole Dish
Instructions
- Preheat oven to 350° F (176° C). Lightly grease a 3-Quart Casserole Dish and set aside.
- Spread bread cubes onto a baking tray and place in oven until they are dry and slightly 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 and sauté until softened, about 5-6 minutes. Now add garlic and sauté until fragrant, about 30-60 seconds.
- Add remaining 2 tablespoons of butter, once melted, add the mushrooms, dried thyme, dried rosemary and sage. Sauté for 5-6 minutes until mushrooms are softened.
- Add just 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. Then add the fresh parsley and 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 for 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 the prepared casserole dish and wrap tightly in foil.
- Place in the oven and bake for 25-30 minutes or 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. Enjoy!
Notes
- 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 any kind of crusty 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.
Helena
I made this for the second year in a row this Thanksgiving and everyone loved it! My mom, who claims she isn't normally a "stuffing girl," especially liked it. Thanks for the recipe!
Melissa Huggins
Hi Helena, I'm so glad everyone loved it. Thank you for making it and sharing your feedback 🙂
Alexa
Absolutely delicious! I haven't ever liked stuffing and loved this recipe. Amazing flavor.
Melissa Huggins
Hi Alexa, this comment made my day! Thank you for trying it out 🙂
Cathy
Looks delicious but I couldn't find the recipe behind all the adds that I could not get rid of! The worst was "by mgid" adds. Like they took over the post. : (
Melissa Huggins
Hi Cathy, I'm sorry about that. There must be a glitch. The ads shouldn't prevent you from getting to the recipe. I'll send in a report. Also, there is a "Jump-To Recipe" button at the top of each post. You can click that and it will take you right to the recipe. Thank you for stopping by 🙂
Marina
This was amazing. All of those lovely spices just makes it taste gorgeous. Thank you!
Melissa Huggins
Hi Marina, So glad you liked it! Thank you so much!! 🙂
Lynn from NJ
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
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! 🙂
Kynedy
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
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. 🙂
Jan
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
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!
Sarah
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
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 😉
Ginny McMeans
I would be proud to have this on my Thanksgiving table.
mhuggs
Thank you, Ginny!
Cadry
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
Thank you, Cadry! I agree, It should be made more often throughout the year.
Amy Katz from Veggies Save The Day
Looks perfect for Thanksgiving, Melissa!
mhuggs
Thank you, Amy! I'll be eating tons of it 🙂
Becky Striepe
Oh my goodness! I'd love to have this on our Thanksgiving table.
mhuggs
Thank you, Becky 🙂
dianne
I love mushroom stuffing, and this one sounds divine!
mhuggs
Thank you, Dianne 🙂
Alexa
This is the most amazing stuffing ever. I usually don't even like stuffing and this is a Thanksgiving favorite now. The mushrooms and sourdough together were perfect. Highly recommend this recipe
Support @ Vegan Huggs
Hi Alexa! What a compliment! We are so happy to hear that you loved the recipe, thank you 🙂
Mary Ellen @ VNutrition
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
Thank you, Mary Ellen! I could so eat stuffing in the morning!
Beth @ Eat Within Your Means
Sourdough stuffing = genius! Can't wait to try this.
mhuggs
Thank you, Beth 🙂