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

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings people

Calories 239kcal

Author Melissa Huggins

Equipment

Large Skillet
Casserole Dish

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)

US Customary - Metric

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.

Nutrition