This Vegan Sourdough Stuffing is the perfect addition to your Thanksgiving table! Made with crusty sourdough bread, sautéed celery & onion, fresh herbs, and a pop of dried cranberries, it's packed with classic holiday flavors. This Thanksgiving side dish uses a flax egg to hold everything together, making it a delicious egg-free stuffing!
Table of Contents
Why You'll Love This Vegan Stuffing Recipe
- Classic holiday flavors: sage, rosemary, and thyme bring those cozy holiday flavors to the table.
- Easy to make: With simple ingredients and straightforward steps, this homemade vegan stuffing comes together without too much fuss.
- A fun sourdough twist: the natural tanginess of the sourdough adds a bright flavor to the classic holiday side dish.
- A little sweet and savory: Optional dried cranberries add a pop of sweetness that pairs beautifully with the fresh herbs.
Key Ingredients
- Sourdough: the star of the recipe! Sourdough adds a tangy flavor to our vegan stuffing recipe, and pairs beautifully with our fresh herbs.
- Celery & onion: A classic combination that builds a savory base and a bit of texture.
- Fresh herbs: Sage, rosemary, and thyme are a must for that traditional Thanksgiving flavor!
- Ground flaxseed: Mixed with water, ground flaxseed creates a flax egg that helps bind the stuffing together without using eggs.
- Dried cranberries: Both sweet and tart, these add a pop of flavor that compliments our savory herbs. Simply leave out for a more traditional option!
How to Make easy Vegan Sourdough Stuffing
Toast cubed sourdough in the oven until crisp.
Make a flax egg by mixing together ground flaxseed and water, set aside to thicken.
Sauté onion, celery, and garlic. Stir in fresh herbs, salt, and pepper. Combine sautéed veggies with the toasted bread and flax egg.
Gradually mix in broth until moist but not soggy. Transfer to a greased casserole dish and top with optional cranberries. Cover and bake for 15 minutes, then uncover and bake for 20–25 minutes.
Recipe Tips
- Don't skip toasting the bread! Getting the bread dry and crispy is what allows it to hold its texture during baking. If your sourdough is already a bit dry, you may not need to toast it as long.
- Add the broth gradually. Different sourdoughs might absorb different volumes of liquid, so it's very important to only add a little broth at a time. You want the bread to be moist but not soggy, and there shouldn't be any liquid pooling at the bottom of the bowl.
Serving Suggestions
- Bring to Thanksgiving dinner of course! Serve alongside classics like mashed potatoes and cranberry sauce for a cozy holiday meal.
- Add a drizzle of mushroom gravy for an extra savory flavor.
- Finish with fresh herbs for a beautiful finishing touch! Sprinkle additional fresh sage, rosemary, or thyme over the top just before serving to make this stuffing look extra festive.
Substitutions & Variations
- For a more traditional savory stuffing, leave off the optional cranberries.
- For more of an earthy flavor, sauté diced mushrooms with the onion and celery.
- If fresh herbs aren't available, substitute dried herbs. Replace each tablespoon of fresh sage, rosemary, or thyme, with 1 teaspoon of the dried versions.
Frequently Asked Questions
This stuffing is a delicious addition to Thanksgiving or Christmas dinner. Serve it with other holiday sides such as roasted vegetables, mashed potatoes, or vegan mushroom gravy. It also pairs well with a flavorful holiday main, such as a Veggie Lentil Wellington.
To prevent soggy stuffing, toast the bread before assembling and add the vegetable broth gradually. After adding the broth, the bread should be moist but there should not be excess liquid pooling at the bottom of the bowl.
Traditional stuffing recipes typically contain some combination of butter, eggs, and non-vegan broth. This version leaves out the butter and uses vegetable broth and a flax egg, making it fully vegan! Be sure to check your sourdough ingredients to ensure it is vegan as well.
Other holiday Recipes You'll Love
📖 Recipe
Vegan Sourdough Stuffing
Ingredients
- small vegan sourdough loaf - cubed into ½ inch cubes (approximately 8 cups once cubed)
- 2 tablespoon ground flaxseed
- 6 tablespoon cold water
- 1 large onion - diced
- 4 stalks celery - diced
- 2 cloves garlic - minced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme - (OR 1 teaspoon dried thyme)
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 1-1.5 cups veggie broth
- Optional ½ cup dried cranberries
Instructions
- Preheat oven to 350F
- Toast the bread: Line two baking sheets with silicone baking mats or parchment paper. Spread the cubed sourdough across the baking sheets. Bake for 15-20 min, until the bread is dry and crisp. Remove from the oven and set to the side to cool.
- Make the flax egg: In a small bowl, mix together the ground flaxseed and 6 tablespoon cold water. Set aside for at least 5 minutes, until thickened.
- Sauté veggies: Heat a large nonstick pan over medium-high heat on the stovetop. Add the onion, celery, garlic, and a splash of water. Sauté for 5 minutes, stirring occasionally. Add more water as needed to prevent sticking.
- Add the herbs: Stir in the sage, rosemary, thyme, salt, & pepper. Cook for another minute, then remove from heat.
- Combine the ingredients: Add the toasted bread cubes and the sautéed veggies to a large bowl and toss to combine. Add the flax egg and mix until evenly distributed.
- Add the broth: Gradually pour the veggie broth over the bread mixture, ¼ cup at a time, tossing gently after each addition. Continue adding broth until the bread is moist but not soggy. You may not need all the broth, depending on how dry your bread is. There should be no liquid pooling at the bottom of the bowl.
- Transfer to a baking dish: Lightly grease a 9x13inch baking dish with olive oil. Transfer the stuffing mixture to the dish and spread into an even layer. Sprinkle dried cranberries on top, if desired.
- Bake: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake another 20-25 minutes, until the top is golden brown and crisp.
- Serve: Remove from oven and let cool slightly. Top with additional fresh herbs if desired, and serve!
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your stuffing-making ways.
Stay joyfully balanced!
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