If you're looking for a fresh twist on classic Thanksgiving stuffing, this Mediterranean-inspired vegan sourdough stuffing is a must-try! It’s packed with bold flavors and easy enough for any holiday table.
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Unlike most Americans, I didn’t grow up eating stuffing at Thanksgiving. Honestly, the idea of soggy, seasoned bread with a few onions and celery thrown in sounded so strange to me.
That is...until I made my own version. I tried a vegan stuffing using my favorite sourdough bread, Kalamata olives, and sun-dried tomatoes. And wow, I finally got it!
Now this sourdough stuffing (or technically, dressing) is a must at my vegan Thanksgiving. It’s loaded with Mediterranean-inspired flavors that pair perfectly with other holiday favorites like lentil meatloaf muffins and Brussels sprouts with pomegranate seeds. Plus, you don’t even need stale bread. (Fresh bread works great!)
Ingredients
Amy's tip
Save prep time by purchasing pre-sliced Kalamata olives and julienned sun-dried tomatoes in olive oil.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Cut the bread into cubes and spread them out on a rimmed baking sheet.
- Bake, tossing halfway through, until dry and crispy.
- Saute the onion in olive oil until soft and slightly translucent.
- Add the celery and garlic and continue to saute until softened. Stir in thyme, rosemary, salt and pepper, olives, and sun-dried tomatoes.
- In a large bowl, toss together the dried bread cubes and the onion mixture until very well combined.
- Transfer to a casserole dish. Pour the vegetable broth over the top. Let the dish sit for about 20 minutes so the bread absorbs the liquid, then bake, uncovered, until lightly browned on top.
Serving suggestions
This vegan sourdough stuffing recipe is perfect for your Thanksgiving or Christmas table pairing beautifully with other vegan holiday dishes.
I love it with tofu meatballs with topped mushroom gravy and a medley of roasted fall vegetables.
More vegan holiday sides
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Vegan Sourdough Stuffing with Sun-Dried Tomatoes and Olives
Ingredients
- 16 ounces sourdough bread, (gluten-free, if necessary) cut into approximately ¾-inch cubes (2 cm)
- 1 Tablespoon extra virgin olive oil, plus extra for greasing the casserole dish
- 1 cup onion, diced (white, yellow, or red)
- 1 cup celery, diced
- 3 cloves garlic, minced
- ½ cup Kalamata olives, sliced
- ½ cup sun-dried tomatoes in olive oil, julienned (excess oil drained off)
- 1 Tablespoon dried thyme
- ½ Tablespoon dried rosemary
- salt and pepper, to taste
- 1½ cups vegetable broth
Instructions
- Bake the bread cubes on a rimmed baking sheet in the oven at 400°F (200°C) until crunchy and dry, about 20 minutes, tossing halfway though.16 ounces sourdough bread
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute the onion until soft and slightly translucent.1 Tablespoon extra virgin olive oil, 1 cup onion
- Add the celery and garlic and continue to saute until soft.1 cup celery, 3 cloves garlic
- Finally add the olives, sun-dried tomatoes, thyme, rosemary, and salt and pepper, and stir to combine. Remove the skillet from the heat.½ cup Kalamata olives, ½ cup sun-dried tomatoes in olive oil, 1 Tablespoon dried thyme, ½ Tablespoon dried rosemary, salt and pepper
- Transfer the bread cubes to a large mixing bowl. Pour the onion mixture over the cubes. Toss very well to combine.
- Lightly grease a 1½-quart casserole dish with a little olive oil. Transfer the bread mixture to the dish.
- Pour the vegetable broth over the bread mixture, then let sit for 20 minutes while the bread absorbs the liquid.1½ cups vegetable broth
- Bake uncovered at 350°F (180°C) for 20 to 30 minutes until lightly browned on top, then serve.
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Notes
Nutrition
Nutritional information is an estimation only.
Ellen says
Amy, this looks great. Could I possibly sub whole wheat bread for the sourdough?
Amy Katz says
Thanks Ellen! I haven't tested it with whole wheat, but I think it would work.