Vegan Sourdough Bread Stuffing in a blue casserole dish. Topped with fresh-cut parsley.

Vegan Sourdough Bread Stuffing

This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a subtle zing in every bite.
Course Side Dish
Cuisine American, Thanksgiving, Vegan
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 239kcal
Author Melissa Huggins


  • 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. 


Calories: 239kcal | Carbohydrates: 37g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 345mg | Fiber: 2g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 8.5mg | Calcium: 59mg | Iron: 3.4mg