This stuffing recipe has very classic flavors and the sourdough bread gives it a little twist. The mushrooms and celery provide that classic texture we all love, and the rosemary, thyme, sage, and parsley will make you feel at home!

Sourdough Bread Stuffing [Vegan]

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  • 2 pounds sourdough bread, cubed 1/2-inch size pieces
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1  cups mushrooms, cleaned and chopped
  • 6 celery stalks, sliced
  • 1 large onion, diced
  • 1 teaspoon salt, or more to taste
  • 1/4 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon sage
  • 1/4 cup fresh parsley, chopped
  • Pepper, to taste
  • 6 cups vegetable broth


  1. Preheat oven to 350°F
  2. Spread cut sourdough bread cubes onto a baking tray, and toast in oven until they are dry and browned.
  3. When done, place the cubes in a large mixing bowl and set aside.
  4. In a large pan, add olive oil over medium-high heat. Add shallots and garlic and saute for 2-3 minutes.
  5. Add onions, celery, and salt and saute, about 2-3 minutes
  6. Add mushrooms, thyme, rosemary, and sage, saute for 5-7 minutes.
  7. Add broth, pepper, and add more salt, if needed
  8. Remove from heat and add the mixture to the bowl of bread cubes. Combine well. Make sure all of the liquid is absorbed into the bread
  9. Place mixture into a large baking dish, and sprinkle with fresh parsley
  10. Place in the oven and bake for about 40 minutes, until top is golden brown.


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