Description
A flavorful vegan sourdough stuffing recipe perfect for holiday meals or cozy dinners. This recipe combines toasted sourdough bread cubes with sautéed vegetables and fresh herbs, baked to golden perfection with rich vegetable broth.
Ingredients
Scale
Bread
- 1 loaf sourdough, about 12 cups loosely packed
Vegetables and Herbs
- 4 tablespoons vegan butter
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 8 oz package baby bella mushrooms, chopped
- 3 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- ¼ cup fresh parsley, chopped
Seasoning and Liquids
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon ground pepper, plus more to taste
- 3 cups vegetable broth
Instructions
- Preheat oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Toast bread cubes: Cut sourdough bread into 1-inch cubes and spread evenly on the baking sheets. Bake for 25 minutes or until bread is dry, crisp, and golden brown. Remove and transfer to a large bowl to cool.
- Sauté aromatics: While bread bakes, heat vegan butter in a large skillet over medium heat. Add chopped onion, minced garlic, and celery; sauté for 7 minutes until onion is translucent and fragrant.
- Cook mushrooms: Add chopped baby bella mushrooms to the skillet and cook for 8 minutes until mushrooms reduce, brown slightly, and liquid evaporates.
- Add herbs and seasonings: Stir in chopped sage, rosemary, thyme, parsley, salt, and pepper. Sauté for 1 minute to release herb flavors.
- Add broth and combine: Pour in vegetable broth and stir well to combine. Turn off heat.
- Mix bread and liquid: Pour the vegetable and herb mixture over the toasted sourdough cubes and gently stir to coat all pieces evenly.
- Bake stuffing: Transfer mixture into a 9×13 inch baking dish and bake for 45 minutes until the top is golden brown.
- Cool and serve: Remove from oven and allow to cool slightly before serving.
Notes
- Store leftovers in an airtight container refrigerated for 3-4 days.
- Reheat in the oven for best texture to crisp the sourdough bread back up, or use microwave or stovetop as alternatives.
- Regular butter can be used instead of vegan butter if not avoiding dairy.
- For a gluten-free option, substitute sourdough bread with gluten-free bread.
- Ensure bread cubes are thoroughly toasted to prevent sogginess in the finished stuffing.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
