Go Back
Vegan sourdough Thanksgiving stuffing with fresh herbs and dried cranberries, served in a casserole dish.

Vegan Sourdough Stuffing

Delaney Marie
This Vegan Sourdough Stuffing is made with crusty sourdough bread, savory celery and onion, fresh herbs, and an optional pop of sweet-tart dried cranberries. It's an easy Thanksgiving side dish filled with comforting holiday flavors! A flax egg helps hold everything together, making this stuffing completely egg-free.
*Note that From Start to Finish is an estimate that includes time to prep your ingredients and follow the directions of the recipe. You can save more time by chopping your veggies while the bread bakes in Step 2.
Print Recipe Pin Recipe
From Start to Finish1 hour 40 minutes
Servings8 servings (as a side)

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!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!