Sourdough Stuffing
This hearty and flavorful sourdough stuffing will be the perfect side dish for your holiday dinner table. Made with day-old crusty sourdough bread, sautéed vegetables, fresh herbs, and a savoury vegetable broth, this vegan sourdough stuffing is a plant-based twist on the classic dish. Sautéed shallots, garlic, and celery give it a classic texture, while crusty sourdough bread and crunchy pecans ensure nothing ends up soggy or mushy.
Protein Packed Vegan Recipes
Carrot Fries with Vegan Ranch Dip
Curry Loaded Fries (30g Protein)
Air Fried Vegan Calamari
Why You’ll Love This Sourdough Stuffing
Made with Nutritious Bread – Sourdough is richer in nutrients, low in gluten, and contains higher levels of vitamins and minerals than traditional breads. It’s also easier to digest than other breads, making this baked vegan stuffing a fulfilling side dish that doesn’t lack nutrition.
Dairy-Free and Vegan – Unlike traditional stuffing, which is made with eggs, butter, and chicken stock, this sourdough stuffing recipe uses vegetable stock and omits eggs altogether. The aroma and flavour of fresh rosemary, thyme, and sage ensure that the stuffing is bursting with flavour, while stale sourdough bread beautifully soaks up all the flavours of veggie broth and fragrant herbs. Even your non-vegan friends won’t be able to tell the difference.
Simple Ingredients – Despite its gourmet visual appeal and tons of flavours, it only takes a few simple pantry ingredients, plus seasonings and herbs, to have a holiday-worthy side dish on the table!
Perfect Way to Use Leftover Sourdough Bread – If you have a loaf of sourdough bread lying on your countertop, this Thanksgiving stuffing is the best possible hack to make the most of it. Instead of letting that delicious bread go to waste, transform it into a savoury stuffing that will be the highlight of your meal.
How to Make Sourdough Stuffing
Prepare the Bread
Cut your sourdough into 1-inch cubes the night before and lay them on a baking sheet to dry out. If you forget, you can also bake your bread at 400 degrees F for 5-7 minutes on the day of preparation to dry it out, although it may not produce the best results.
Cook the Vegetables
Finely dice your shallots and celery and cook over medium heat in a large pan for 5 minutes.
Add Herbs and Garlic
Finely dice your herbs and add them into the pan along with your garlic and toast for 1 minute.
Add Broth and Pecans
Add veggie broth and finely diced pecans, and season to taste with salt and pepper.
Combine with Bread
Add your cubed bread to your pan and toss well until fully combined and most of the broth is absorbed. Only do this step when you are ready to bake, or the bread will get soggy.
Bake Sourdough Stuffing
Add your stuffing to a greased baking dish. I used a 7×10 dish. Cover with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until the top is golden.
Recipe Tips for Sourdough Stuffing
Use Stale Bread: Make sure your bread is completely dry before tossing it with other ingredients. This will give the stuffing structure and prevent it from getting soggy.
Sourdough Substitute: A day-old sourdough bread works best for this baked vegan stuffing recipe. However, if you don’t have it, feel free to another dense bread like ciabatta.
Swap Pecans for Walnuts: Toss in chopped walnuts instead of pecans for a different nutty flavour.
Make it Gluten-Free: Use gluten-free bread if you have dietary restrictions.
Make Ahead: You can prepare the vegetable and herb mixture a day in advance. Store it in the fridge and combine it with the bread cubes just before baking.
Leftovers: Leftover sourdough stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
More Vegan Recipes You’ll Love
Red Lentil Hummus
High Protein Doritos
High Protein Flatbread
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Sourdough Stuffing
Ingredients
- 1 lb day-old sourdough
- 4 finely diced shallots
- 3 stalks celery finely diced
- 6 cloves garlic
- 2 tbsp fresh sage
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 cups veggie broth
- ½ cup diced pecans
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Cut your sourdough into 1-inch cubes the night before and lay them on a baking sheet to dry out. If you forget, you can also bake your bread at 400 degrees F for 5-7 minutes on the day of preparation to dry it out, although it may not produce the best results.
- Finely dice your shallots and celery and cook over medium heat in a large pan for 5 minutes.
- Finely dice your herbs and add them into the pan along with your garlic and toast for 1 minute.
- Add your veggie broth and finely diced pecans, and season to taste with salt and pepper.
- Add your cubed bread into your pan and toss well until fully combined and most of the broth is absorbed. Only do this step when you are ready to bake, or the bread will get soggy.
- Add your stuffing to a greased baking dish. I used a 7×10 dish.
- Cover with foil and bake at 350 degrees F for 30 minutes, then remove the foil and bake for another 30 minutes or until the top is golden.