Sourdough Stuffing

No holiday meal is complete without stuffing! Our spin on the traditional recipe includes tangy, fresh-baked sourdough bread and locally-grown cremini mushrooms. This version includes all the classic stuffing flavors while remaining completely plant-based. It pairs beautifully with Cranberry SauceMushroom Gravy, and Dairy-Free Mashed Potatoes for a savory, delicious Thanksgiving feast.


  • 1 lb. loaf sourdough bread
  • 1/4 c. vegan butter
  • 1 yellow or white onion
  • 4 garlic cloves
  • 4 stalks celery
  • 10 oz. cremini mushrooms
  • salt & pepper to taste
  • 1/2 c. fresh Italian parsley
  • 10 sprigs fresh thyme (leaves only)
  • 1 tsp. dried rosemary
  • 1 Tbsp. ground sage
  • 3 1/2 c. vegetable broth


  1. Preheat oven to 350 F
  2. Cut bread into 1 inch cubes and lay flat on baking sheet to toast – let toast for about 15-20 minutes, until the bread is dried out completely but not burnt
  3. While the bread is toasting, add 2 Tbsp. vegan butter to large rimmed skillet and let melt over medium heat – add diced onion, minced garlic, and diced celery to skillet, season with salt & pepper, and sauté for 5 minutes until softened and translucent
  4. Add the mushrooms along with the rest of the vegan butter to the skillet, then add fresh chopped Italian parsley, fresh thyme leaves, dried rosemary, and ground sage, salt & pepper – sauté for about 7 to 8 minutes or until the mushrooms are golden brown and slightly caramelized
  5. To the skillet, add veggie broth – stir to combine
  6. Move toasted bread cubes to a large bowl – pour broth mixture onto bread slowly while mixing to combine. Add just enough broth mixture to soak into the bread entirely – there should not be extra broth in the bottom of the bowl
  7. Add the stuffing mixture to a greased  9 x 13 baking dish and cover with aluminum foil – bake for about 30 minutes
  8. Remove foil and return the baking dish to oven – bake for an additional 15-20 minutes or until the top of the stuffing is golden brown and crispy
  9. Let sit for at least 10 minutes to set and serve – enjoy!




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