🍄 Cozy Holiday Hero: Vegan Sourdough Stuffing with Mushrooms
Craving that classic stuffing vibe without the butter bomb? This vegan sourdough stuffing brings golden edges, deep umami from mushrooms, and herby comfort in every bite. It tastes like tradition—just smarter, lighter, and ridiculously good. FYI: nobody misses the eggs. 🙂
⚡ Quick Snapshot
- 45–55 minutes total. Mostly hands-off.
- Star players: sourdough bread, mixed mushrooms, onions, celery, veggie broth, fresh herbs.
- Texture goals: crispy top, tender middle, juicy mushrooms.
- 100% dairy-free, egg-free, and easy to make nut-free.
- Make-ahead friendly. Reheats like a champ.
🥖 Why Sourdough + Mushrooms Just Work
- Bold flavor: Sourdough brings tang that cuts richness.
- Umami overload: Mushrooms add meaty depth—no meat required.
- Perfect texture: Drier bread = better soak + crunch balance.
- Herb harmony: Sage, thyme, and rosemary make it smell like a cozy cabin.
🛒 Ingredient Lineup (and What They Do)
| Item | Purpose | Amount |
|---|---|---|
| Day-old sourdough, cubed | Structure + tang | 10–12 cups (about 1 loaf) |
| Mixed mushrooms (cremini, shiitake, oyster) | Umami + juiciness | 1–1.5 lbs, sliced |
| Onion, diced | Sweet base | 1 large |
| Celery, diced | Classic crunch | 3–4 stalks |
| Garlic, minced | Aroma power | 3–4 cloves |
| Fresh sage + thyme + rosemary | Herby warmth | 2–3 tbsp total, chopped |
| Olive oil or vegan butter | Browning + flavor | 4–6 tbsp |
| Vegetable broth (low-sodium) | Moisture + flavor | 2.5–3 cups |
| Salt + pepper | Balance | To taste |
| Optional: parsley, nutritional yeast, walnuts | Brightness, cheesy note, crunch | Your call |
Pro tip: Use day-old bread or toast fresh cubes at 300°F/150°C for 10–15 minutes until dry, not browned.
🔪 Step-by-Step: From Cubes to Crave-Worthy
- Prep the bread. Cube the sourdough (¾–1 inch). Dry it out if fresh.
- Sauté the aromatics. Heat oil in a large skillet. Cook onion + celery with a pinch of salt until soft (6–8 minutes). Add garlic for 1 minute.
- Brown the mushrooms. Add mushrooms, cook until they release liquid and start to caramelize (8–10 minutes). Season with salt + pepper.
- Herb it up. Stir in sage, thyme, and rosemary for 30 seconds. Smells like the holidays already.
- Combine. In a big bowl, toss bread with the mushroom mix. Add 2.5 cups broth gradually until the bread feels hydrated but not soggy. Add more if needed.
- Pan + bake. Spread in a greased 9×13-inch dish. Drizzle a little oil on top. Cover with foil and bake at 375°F/190°C for 20 minutes. Uncover and bake 15–20 more until the top turns golden and crisp.
- Finish. Rest 10 minutes. Sprinkle parsley. Try not to eat half the pan standing at the counter. 😉
🌿 Make It Yours: Easy Swaps & Add-Ins
- Gluten-free: Use sturdy GF bread. Dry it well for best texture.
- Nutty crunch: Toasted walnuts or pecans on top = chef’s kiss.
- Extra savory: Add 1–2 tbsp nutritional yeast to the mix.
- Sweet pops: Fold in ½ cup dried cranberries or diced apple.
- Earthier vibe: Swap ½ cup broth for dry white wine while sautéing mushrooms.
🧠 Texture & Flavor Cheat Sheet
| Goal | Do This | Avoid This |
|---|---|---|
| Crispy top | Uncover for last 15–20 min | Overloading broth |
| Tender middle | Add broth slowly, toss gently | Mashing the cubes |
| Deep umami | Mix mushroom types, brown well | Crowding the pan |
| Bright finish | Fresh parsley + black pepper | Skipping acid—add a squeeze of lemon if flat |
🍽️ Serving & Pairing Ideas
- Pair with: Roasted Brussels sprouts, maple carrots, vegan gravy, cranberry sauce.
- Protein pals: Lentil loaf, marinated tofu, or mushroom-walnut roast.
- Leftovers: Pan-fry slices in a little oil for next-day crunchy edges. Breakfast stuffing with a tofu scramble? I support this life choice.
🧰 Make-Ahead + Reheat Tips
- Make ahead: Assemble fully, cover, and refrigerate up to 24 hours. Bake an extra 5–10 minutes.
- Reheat: 350°F/175°C, covered 10–15 minutes, then uncover 5 for crisping.
- Freeze: Bake first, cool, wrap tight, freeze up to 2 months. Reheat from thawed for best texture.
❓ Rapid-Fire FAQ
- Can I skip fresh herbs? Yes. Use 1–1.5 tsp dried Italian blend plus ½ tsp rubbed sage.
- Too dry? Warm extra broth and drizzle over before the final 10 minutes of baking.
- Too wet? Bake uncovered longer. The top will crisp while moisture evaporates. 🙂
✅ Bottom Line
This vegan sourdough stuffing delivers golden edges, a plush center, and mushroom-packed umami without any dairy or eggs. It tastes nostalgic, plates beautifully, and plays nicely with everything else on your table. So yeah, if you’ve been sleeping on vegan stuffing, wake up and bake this pan of joy. Trust me—you’ll thank yourself later. 😉
