Simple Sourdough Baked Stuffing with Fresh Herbs Recipe (vegan)
This vegan baked sourdough stuffing is probably the simplest stuffing you'll ever make. With luxuriously big toasty hunks of sourdough and fresh herbs to provide lots of flavor, it's an irresistible addition to the holiday table!_________________________4 plant varieties in this recipe, plus broth, spices, and toppings.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Keyword: fresh herbs, sourdough, stuffing
Servings: 12
Calories: 109.19kcal
Equipment
bread knife and cutting board
9x13 baking dish
oven
Ingredients
1sourdough loaflarge
1tablespoononion granules
2teaspoonsgarlic granules
1teaspoonumami seasoning(like Trader Joe's) or mushroom powder
Set the oven to 350 degrees and set out a 9x13 baking dish.
With a bread knife, slice the bread into large cubes (about 1 ½ inch). You should have about 14 cups. See notes below for different amounts. Add the bread cubes to a 9x13 baking dish.
Mince the fresh herbs and sprinkle them over the bread cubes.
Add the onion and garlic granules and the umami/mushroom powder to a 2-cup pitcher, then stir in the veggie broth.
Pour about ⅓ of the broth mixture over the bread cubes. With a large fork, carefully toss the cubes to distribute. Continue this process until you are out of broth. The parts of the bread that are more dry will become crispier, so make sure it's not all soaked through.
Bake covered for 20 minutes. Remove the cover and bake another 15 minutes, until the stuffing is toasted.
Notes
Note: If you have less than 14 cups of bread, use a little less broth; more than 14 cups of bread should have a bit more broth added.Serving size is based on 12 side dish servings, assuming there are several dishes at the table. As a main dish, it can serve 6-8.