Name: Easy Vegan Stuffing Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 lb sourdough bread; 2 tablespoons olive oil; 1 yellow onion; 3 stalks celery; 1 tsp fine sea salt; 0.5 tsp black pepper +; 3 tablespoons parsley; 2 tablespoons fresh sage; 2 tablespoons vegan butter; 4 cloves garlic; 2 tablespoons lemon juice; 1.25 cups broth

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Easy Vegan Stuffing Recipe

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Ingredients

Warning0 allergens identified

Easy Vegan Stuffing Recipe

1 lb sourdough breadcut into 1/2-1 inch cubes

2 tablespoons olive oil

1 yellow onionfinely chopped

3 stalks celerythinly sliced

1 tsp fine sea salt

½ tsp black pepper +freshly ground

3 tablespoons parsleyfinely chopped

2 tablespoons fresh sageminced

2 tablespoons vegan butter

4 cloves garlicminced

2 tablespoons lemon juice

1 ¼ cups broth

Instructions

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Instructions

Preheat oven to 350 and grease a casserole dish with cooking spray. I used a 2 quart dish which results in a stuffing that is a bit softer in the middle. A larger dish, roughly 12 x 8 is most ideal.

Place the bread cubes on a large baking tray and lightly spray with cooking spray. Bake for 25-30 minutes of until the bread is rather crispy but not totally hard (you don’t want it to be a crouton). Once done, transfer to a large bowl.

In a large skillet over medium heat, heat the olive oil. Once hot, add in the onion, celery, salt + pepper, parsley, and sage. Saute for 5 minutes. Add the garlic and butter and cook for an additional 3 minutes.

Add the veggie mixture to the bowl with the bread cubes and toss lightly. Pour in the lemon juice and broth and mix until combined and all of the bread is lightly damp.

Pour into the prepared baking dish and bake for 45-50 minutes. At the 30 minutes mark, check to make sure the top isn’t getting too dark and if it is, cover with tin foil to continue baking. (I never really needed to do this).

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. For long-term storage, freeze for up to 3 months and thaw overnight before reheating.

Nutrition

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Tips & Tricks (5)

Toast Your Bread First 🍞
Cut sourdough into cubes and toast in a 350°F oven for 10-12 minutes before mixing with wet ingredients to achieve that perfect crispy exterior while preventing a mushy interior.
Sauté Aromatics Until Golden 🧅
Cook diced celery and yellow onion in vegan butter and olive oil for 8-10 minutes until deeply caramelized to build a rich, savory flavor foundation for your stuffing.
Infuse Your Broth with Sage 🌿
Warm the broth with fresh sage sprigs for 5 minutes before mixing with bread cubes to extract maximum herbaceous flavor that defines traditional stuffing.
Control Moisture Precision 💧
Add broth gradually in batches rather than all at once, allowing bread to absorb evenly so you achieve soft but never mushy texture—the mixture should hold together without being wet.
Finish with Fresh Herbs and Citrus 🍋
Toss the final stuffing with freshly chopped parsley and a squeeze of lemon juice just before baking to brighten flavors and add a subtle acidity that balances the richness.