Vegan Holiday Stuffing with Sourdough Bread | Easy Plant-Based Side Dish

This golden, herb-filled vegan holiday stuffing is baked with sourdough bread, mushrooms, onions, and fresh herbs for a perfectly crispy top and soft, savory center that captures the heart of every festive meal.

Ingredients

1 Loaf Sourdough Bread or Baguette (day-old, cubed)

2 Tablespoons Vegan Butter or Olive Oil

1 Large Onion, diced

3 Celery Stalks, diced

3 Garlic Cloves, minced

1 cup Cremini Mushrooms, finely chopped

1/2 cup Dried Cranberries (optional, for sweetness)

1/2 cup Walnuts or Pecans, chopped (optional, for crunch)

2 Tablespoons Fresh Sage, chopped (or 1 teaspoon dried sage)

1 Tablespoon Fresh Thyme Leaves (or 1 teaspoon dried thyme)

1/4 cup Fresh Parsley, chopped

1 tsp Salt, or to taste

1/2 tsp Black Pepper, or to taste

2-3 cups Vegetable Broth, as needed

1/2 tsp Smoked Paprika (optional, for depth)

There’s just something magical about a warm dish of stuffing coming out of the oven—it smells like the holidays! This version keeps everything you love about classic stuffing but makes it 100% plant-based.

The sourdough bread adds a beautiful tangy flavor and golden crust, while the mix of onions, celery, mushrooms, and herbs makes every bite fragrant and comforting. You can even customize it with cranberries for a touch of sweetness or toasted nuts for crunch. It’s the perfect side to bring to any vegan or traditional holiday table!

Instructions

Preheat your oven to 350°F (175°C).

Spread the cubed sourdough bread on a baking sheet and bake for 10-15 minutes, or until slightly crisp. Set aside.

Heat vegan butter or olive oil in a large skillet over medium heat.

Add the onion, celery, and garlic. Sauté for 5 minutes, until softened.

Stir in the mushrooms and cook for another 5 minutes, until they release their moisture.

Mix in the sage, thyme, parsley, salt, pepper, and smoked paprika. Cook for 1-2 minutes to combine the flavors.

In a large mixing bowl, combine the toasted bread cubes with the cooked vegetables.

Add the dried cranberries and nuts (if using).

Gradually pour in the vegetable broth, starting with 2 cups. Toss gently until the bread is moistened but not soggy. Add more broth if needed.

Transfer the mixture to a greased baking dish and spread it evenly.

Cover with foil and bake at 350°F (175°C) for 20 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crisp.

Garnish with extra parsley if desired.

This stuffing pairs beautifully with vegan gravy, roasted vegetables, or your favorite holiday main dish.