Name: Vegan Sourdough Stuffing
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 loaf vegan sourdough bread (Small loaf, cubed into 1/2-inch cubes; approximately 8 cups once cubed. Check that the bread is vegan.); 2 tbsp ground flaxseed; 6 tbsp cold water (For the flax egg.); 1 onion (Large, diced.); 4 stalks celery (Diced.); 2 cloves garlic (Minced.); 1 tbsp fresh sage (Chopped; dried sage may be substituted at 1 tsp.); 1 tbsp fresh rosemary (Chopped; dried rosemary may be substituted at 1 tsp.); 1 tbsp fresh thyme (Chopped; the 1 tsp measurement is for dried thyme.); 0.75 tsp salt; 0.125 tsp black pepper; 1 cup vegetable broth (Use only as much as needed; add 1/4 cup at a time until bread is moist but not soggy. The recipe gives a range of 1–1.5 cups.); water (A splash for sautéing; add more as needed to prevent sticking.); olive oil (For lightly greasing the 9 × 13-inch baking dish.); 0.5 cup dried cranberries (Optional; sprinkle on top if desired.); fresh herbs (Optional additional herbs for serving; sage, rosemary, or thyme.)

Steps

Preheat the oven to 350°F (180 °C) (175°C (350 °F)).
Line two baking sheets with silicone baking mats or parchment paper. Spread the cubed sourdough across the sheets in an even layer.
Bake the bread for 15–20 minutes, until dry and crisp. Remove it from the oven and set aside to cool. If your bread is already somewhat dry, it may need less toasting time.
In a small bowl, mix the ground flaxseed with the cold water. Set aside for at least 5 minutes, until thickened.
Heat a large nonstick pan over medium-high heat. Add the diced onion, diced celery, minced garlic, and a splash of water.
Sauté the vegetables for 5 minutes, stirring occasionally. Add more water as needed to prevent sticking.
Stir in the sage, rosemary, thyme, salt, and black pepper. Cook for 1 more minute, then remove the pan from the heat.
Put the toasted bread cubes and sautéed vegetables in a large bowl and toss to combine.
Add the thickened flax mixture and mix until evenly distributed.
Gradually pour the vegetable broth over the bread mixture, 1/4 cup at a time, tossing gently after each addition. Stop when the bread is moist but not soggy; you may not need all the broth. There should be no liquid pooling at the bottom of the bowl.
Lightly grease a 9 × 13-inch baking dish with olive oil. Transfer the stuffing mixture to the dish and spread it into an even layer.
If using the dried cranberries, sprinkle them over the top.
Cover the dish with foil and bake for 15 minutes.
Remove the foil and bake for another 20–25 minutes, until the top is golden brown and crisp.
Remove the stuffing from the oven and let it cool slightly. Top with additional fresh herbs if desired, then serve.

Notes

Serve alongside mashed potatoes and cranberry sauce, or with mushroom gravy. For an earthier variation, sauté diced mushrooms with the onion and celery. The source gives total time as about 100 minutes; the broth amount is a range and depends on how dry the bread is.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 188
Protein: 6 g
Carbs: 38 g
Fat: 2 g
Fiber: 3 g

Where the calories come from

Vegan sourdough bread70%
Dried cranberries17%
Ground flaxseed5%
Onion4%
Celery1%
Everything else2%

side dish
vegan
dairy-free
egg-free
Thanksgiving
baked
holiday

Vegan Sourdough Stuffing

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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