Vegan Sourdough Stuffing with Sun-Dried Tomatoes and Olives

Try this Mediterranean-inspired vegan sourdough stuffing! Fresh bread, olives, and sun-dried tomatoes make it a flavorful twist on a holiday classic.

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish

Cuisine: American, Fusion, Mediterranean

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 283kcal

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

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.

Leftover stuffing can be refrigerated in an airtight container for 3 to 4 days or frozen for up to a month.