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vegan sourdough stuffing

Vegan Sourdough Stuffing

This stuffing brings together traditional stuffing flavors with the unique addition of sourdough bread. The result is a delicious addition to your holiday meal or as a sidedish for any meal.
Prep Time 25 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 369 kcal


Tempeh Sausage

  • 16 ounces tempeh
  • 1/4 cup water
  • 1 tablespoon fennel seed
  • 1 tablespoon basil dried
  • 2 teaspoons smoked paprika
  • 1 tablespoon oregano dried
  • 1/2 teaspoon red pepper flakes crushed
  • 1 teaspoon sage dried
  • 3 garlic cloves minced
  • 1/4 cup soy sauce
  • 1/2 teaspoon maple syrup
  • 3 tablespoons olive oil

Sourdough Stuffing

  • 1/2 cup butter
  • 1 lb. sourdough bread cut into small cubes
  • 1 large onion finely chopped
  • 4 celery stalks finely chopped
  • 2 carrots finely chopped
  • 1/2 cup apple cider vinegar
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme leaves chopped
  • 1/4 cup parsley finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 cups vegetable stock


Make the Tempeh Sausage

  • Heat a large skillet over medium heat.
  • Crumble the tempeh or chop it into crumbles using a sharp knife.
  • Put 1/4 cup of water in the skillet and add the tempeh crumbles to the water.
  • Add the spices and garlic. Cook for about 1 minute, until fragrant.
  • Pour in the soy sauce, maple syrup, and oil. Cook for about 6-8 minutes, until crispy and brown. Set aside.

Make the Stuffing

  • Preheat the oven to 300°F.
  • Lightly butter a 9 x 13 baking dish. Set aside.
  • While the bread bakes, heat the butter in a separate large saucepan over medium heat.
  • Add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables are very tender, about 15 minutes.
  • Pour in the vinegar. Scrape any browned bits to mix with the vinegar.
  • Bring to a boil. Cook until vinegar is nearly evaporated, about 3-4 minutes.
  • Add in the sage, thyme, and parsley.
  • Increase the oven temperature to 350°F.
  • Add the bread, tempeh sausage, and vegetable mixture into a large bowl. Add 2 cups of the vegetable stock and toss well to combine. The bread should be wet but you won't see any liquid in the bowl.
  • Add the salt and pepper.
  • Slowly pour in the rest of the broth, tossing as you add it, until all is combined.
  • Let rest for 10 minutes to absorb the remaining broth. Adjust seasonings, if desired.
  • Put the stuffing mix into the prepared dish. Cover with foil.
  • Bake for 40 minutes. Remove foil.
  • Increase temperature to 425°F and bake for about 25 minutes more, until golden brown on top.


Calories: 369kcalCarbohydrates: 46gProtein: 19gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 1233mgPotassium: 505mgFiber: 3gSugar: 5gVitamin A: 3320IUVitamin C: 8mgCalcium: 163mgIron: 5mg
Keyword holiday, Thanksgiving
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