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–+ servings

Homemade Vegan Stove Top Stuffing

This Homemade Vegan Stove Top Stuffing recipe is filled with the most wonderful holiday flavors. Made with sourdough bread, sauteed vegetables, sage, and rosemary. This is a must-have for your Holiday table this year!
5 from 5 votes
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Servings: 8
Author: Liv King

Ingredients
 

  • 8 cups Sourdough Bread ¼-1/2″ cubes
  • 2 tablespoons Vegan Butter
  • 1 cup Diced Yellow Onion
  • 1 cup Diced Carrots
  • 1 cup Sliced Celery
  • 1 cup Sliced Leeks
  • 3 Garlic Cloves minced
  • 1 tablespoon Fresh Thyme
  • 1 tablespoon Fresh Rosemary
  • 2 teaspoons Rubbed Sage
  • 1 ¼ to 1 ¾ cup Vegetable Broth
  • ¼ cup Dried Cranberries optional
  • Salt and Black Pepper to taste

Instructions

  • Cut the sourdough bread into small pieces, roughly ¼-1/2″ cubes. Preheat the oven to 300F and bake the bread until dried out and very lightly toasted. I baked my bread for 20 minutes.
  • Melt the vegan butter in a large pot over medium-high heat.
  • Add the diced onions, diced carrots, sliced celery, and sliced leeks to the pot and cook until soft and starting to brown.
  • Add the garlic, thyme, rosemary, and rubbed sage, and continue to cook for another 2 minutes. Season with salt and black pepper, to taste.
  • Pour in one cup of the vegetable broth, no need to stir it at this point. Cover with a lid and reduce heat to medium heat for 10 minutes. Add ¼ cup more vegetable broth at a time until desired texture is reached- each time, cover with a lid and allow to sit for a few more minutes for the broth to absorb. You may or may not need more- this depends on the type of bread and your own preference.
  • Toss in dried cranberries if using and adjust salt and black pepper.
  • Once desired texture is reached, add the stuffing to a casserole dish and broil for a few minutes to get a crunchy topping.
  • If you add too much liquid and the stuffing is soggier than desired, simply bake at 400F for 5 to 10 minutes or until dried out enough.
  • Garnish with fresh rosemary and serve!

Notes

Dry, day-old bread is BEST.  Making sure the bread is dried out enough will help it to absorb the broth and also adds nice color since you’re not baking this stuffing.
Don't add too much broth. Everyone has their own preference but you'll want to add a small bit at a time before your desired texture is reached. After the 1 cup, test it out and see if you need more moisture.
If you add too much liquid and the stuffing is soggier than desired, simply bake at 400F for 5 to 10 minutes or until dried out enough.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!