There's something irresistibly cozy about the smell and taste of perfectly seasoned bread soaking up all those herbal, savory flavours. This Vegan Sourdough Stuffing Recipe is a game-changer—combining tangy, crunchy sourdough bread with rich herbs and mushroom goodness that’ll make your whole kitchen smell like fall.

The image shows a white rectangular baking dish filled with a mixture of golden brown bread cubes, chopped celery, onions, and herbs. The bread cubes have varied textures, some crispy and some softer, with specks of green and dark brown herbs scattered throughout. A large silver spoon with a wrapped brown handle rests inside the dish on the right side. Around the dish, fresh green herb sprigs lie on a white marbled surface, along with a beige cloth napkin partially in view. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Sourdough Stuffing Recipe
Top Tip
How to Serve Vegan Sourdough Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Sourdough Stuffing Recipe

Why You'll Love This Recipe

I’m honestly pretty obsessed with this Vegan Sourdough Stuffing Recipe. Not only is it packed with fresh herbs and veggies, but the way the sourdough crisps up on top is just divine. It’s perfect whether it’s a holiday or just a cozy dinner at home.

Bold, Tangy Flavor: The sourdough bread adds a subtle tang that elevates every bite into something special.
Hearty & Herbal: Fresh sage, rosemary, thyme, and parsley make for an aromatic, taste-packed stuffing.
Totally Vegan-Friendly: Uses vegan butter and vegetable broth without sacrificing that rich, comforting feel.
Crunchy & Moist Contrast: Crispy toasted bread cubes soaked in broth create the perfect texture balance.

Ingredients & Why They Work

Each ingredient plays a special role in making this Vegan Sourdough Stuffing Recipe sing. From crunchy bread to the sautéed mushrooms that bring umami depth, here’s the scoop on why this combo is a winner—and a few shopping tips to get the best results.

Flat lay of a crusty sourdough loaf with golden crust and airy texture, a few tablespoons of smooth vegan butter in a small white ceramic bowl, a whole yellow onion with bright golden skin, three whole uncracked garlic cloves with papery white skins, a small pile of fresh celery stalks chopped into crisp pieces, a handful of brown baby bella mushrooms sliced, a small white bowl filled with fresh chopped sage leaves, a small white bowl with chopped fresh rosemary sprigs, a small white bowl containing fresh thyme sprigs, a small white bowl of vibrant green chopped parsley, a tiny white ceramic bowl holding fine sea salt crystals, another tiny white bowl with freshly ground black pepper, a small white bowl with golden vegetable broth, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sourdough Bread: Its tangy flavor and sturdy texture stand up beautifully to soaking and baking without turning mushy.
Vegan Butter: Adds richness and a silky finish to the sautéed veggies—a full-flavored substitute for traditional butter.
Yellow Onion: Provides a sweet, mellow base once sautéed that works wonders with garlic.
Garlic: Imparts pungent warmth and depth with just a few cloves.
Celery: Adds subtle crunch and classic stuffing earthiness.
Baby Bella Mushrooms: Bring meaty texture and umami that make the dish deeply satisfying.
Fresh Sage, Rosemary, Thyme, Parsley: The holy quartet of herbs in any stuffing, giving that signature aroma and flavor complexity.
Sea Salt & Ground Pepper: To season and bring all the flavors together perfectly.
Vegetable Broth: Soaks into the bread cubes to keep them moist and flavorful without being soggy.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love tweaking this Vegan Sourdough Stuffing Recipe depending on what I have on hand or the season. Don’t be shy about adapting it—it’s incredibly forgiving and open to your creativity.

Mushroom Variations: Sometimes I swap baby bellas for shiitakes or cremini for a different depth of flavor—and it always works beautifully.
Nutty Add-ins: Toasted pecans or walnuts add a nice crunch if you want a little more texture contrast.
Make it gluten-free: Use gluten-free bread instead of sourdough for those with dietary restrictions.
Spice it up: A pinch of smoked paprika or a dash of cayenne adds a warm kick if you want to mix things up.

Step-by-Step: How I Make Vegan Sourdough Stuffing Recipe

A white plate holds a serving of sliced cooked chicken with a golden brown skin, positioned at the top left. Below the chicken, there is a dollop of dark red cranberry sauce with a glossy texture. To the right of the cranberry sauce, there is a large portion of stuffing made of chunky bread pieces mixed with bits of celery and herbs, showing a golden toasted color with dark green specks. Two green fresh herb sprigs, one rosemary and one sage, rest on the right side of the plate next to the stuffing. The plate is placed on a light beige cloth napkin, all set on a white marbled surface with wooden salt and pepper shakers and a metal fork nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast the Sourdough Cubes to Perfection

Start by cutting your sourdough loaf into roughly 1-inch cubes. Spread these cubes on parchment-lined baking sheets and toast them at 350°F for about 20-25 minutes. You’re looking for them to dry out and just start turning golden brown—this step helps the bread absorb all the broth later without getting mushy. I like to keep an eye towards the end so they don’t over-bake and get too hard.

Step 2: Sauté the Veggies and Build Flavor

While your bread’s toasting, melt vegan butter in a large skillet over medium heat. Toss in chopped onion, minced garlic, and celery, and cook until the onions smell fragrant and turn translucent (about 5-7 minutes). Add mushrooms next, stirring occasionally for about 6-8 minutes until they brown and release their delicious juices. This step really develops that deep umami flavor that makes the stuffing so irresistible.

Step 3: Add Fresh Herbs and Broth

Once the mushrooms look nicely browned and the liquid has started to evaporate, add the fresh sage, rosemary, thyme, parsley, salt, and pepper. Give it a quick sauté—just about a minute to let those herbs wake up and release their aroma. Then pour in the vegetable broth, stir to combine, and turn off the heat.

Step 4: Combine and Bake

Transfer your toasted sourdough cubes into a large bowl, pour the warm vegetable broth and veggie mixture over the top, and toss gently to coat all the bread cubes. Pour everything into a greased 9×13 baking dish and bake at 350°F for 35-45 minutes until the top is beautifully golden and toasty. Let it cool a bit before serving; this resting helps everything settle and makes it easier to scoop.

Top Tip

Preparing this stuffing a few hours ahead or even the day before actually improves the flavor. Here are some personal insights I’ve picked up during many holiday dinners that might save you some stress and elevate the dish:

Don’t skip toasting the bread: It keeps your stuffing from turning soggy and gives that crave-worthy crunch on top.
Use fresh herbs: Dried herbs just don’t pack the same punch in this recipe—freshness makes all the difference.
Gentle mixing: Toss the bread with the broth mixture slowly to avoid crushing the cubes, so they keep their texture.
Watch the bake time: Underbaking leaves it too moist, but overbaking can dry it out—35-45 minutes usually hits the sweet spot.

How to Serve Vegan Sourdough Stuffing Recipe

Vegan Sourdough Stuffing - Serving Suggestion

Garnishes

I like to sprinkle a little fresh chopped parsley right before serving—its brightness contrasts beautifully with the earthy herbs. Sometimes a few toasted pine nuts on top add a lovely nutty crunch that guests always appreciate!

Side Dishes

This Vegan Sourdough Stuffing Recipe pairs wonderfully with roasted vegetables like Brussels sprouts or carrots, a hearty lentil loaf, or even a rich mushroom gravy on the side for that extra boost of comfort.

Creative Ways to Present

For special occasions, I love baking this stuffing in small individual ramekins. It looks charming on the plate and ensures crispy edges in every serving. Offering optional toppings like cranberry relish or vegan gravy lets guests customize their bites, which is always a hit.

Make Ahead and Storage

Storing Leftovers

After the big day, I store leftovers in an airtight container in the fridge and find they keep beautifully for 3-4 days. To keep the texture from turning limp, I always reheat leftovers in the oven or toaster oven instead of the microwave.

Freezing

This stuffing freezes like a dream! Just pop cooled leftovers into a freezer-safe container and freeze for up to 2 months. When you want to enjoy it again, thaw overnight in the fridge and reheat in the oven until warmed through and crisp on top.

Reheating

Oven reheating at 325°F for 15-20 minutes works best to bring back that toasted crispiness. If you're short on time, a few minutes under the broiler finish the job perfectly—just keep a close eye to prevent burning.

Frequently Asked Questions:

Can I use other bread instead of sourdough?

Yes, you can substitute sourdough with other sturdy breads like French or Italian bread, but sourdough’s tang is unique and really elevates the flavor in this stuffing.

How do I keep my Vegan Sourdough Stuffing from getting soggy?

The key is to dry out the bread cubes thoroughly in the oven before mixing with broth, and to avoid adding too much liquid. Baking it uncovered helps crisp the top nicely as well.

Can I prepare this stuffing completely ahead of time?

Absolutely! Prepare it a day ahead, then refrigerate. When you’re ready, bake it just before serving. You might need to add a bit more broth if it looks dry.

What can I serve with this Vegan Sourdough Stuffing Recipe?

It pairs beautifully with roasted vegetables, vegan gravies, lentil loafs, or your favorite vegan Thanksgiving mains. It also works well alongside soups or stews for a comforting meal.

Final Thoughts

This Vegan Sourdough Stuffing Recipe has become my favorite go-to for every fall and winter gathering. I love how it brings people together around the table, and how the classic flavors tie into warm memories. I hope you get to try it soon—you’ll find it’s the kind of recipe you return to over and over, for every cozy meal and special occasion alike.