Classic Stuffing


8 Cups Sourdough bread, Cubed (or bread of choice)

1 Tbs Vegan Butter or oil

1 Yellow Onion, diced

3 Celery stalks, diced

1 Large Carrot, diced

1 Tbs Minced Garlic

1 Tsp Dried Sage

1 Tsp Dried Thyme

1 Sprig of rosemary (optional)

1/4 Tsp Black pepper

1/2 Tsp Salt

1-2 Cups vegetable broth


1. Preheat the oven to 350°. Place the cubed bread onto a baking sheet in a single layer and toast for 15-20 minutes, flipping halfway through.

2. While the bread is toasting, dice the onion, celery, and carrot and set aside.

3. Heat the butter or oil in a sauté pan over medium-high heat. Once hot, add the onion, celery, and carrot. Sauté until the onion becomes translucent and the carrots are a bit soft. Add the garlic, sage, thyme, rosemary, salt and pepper, and sauté a minute or two longer.

4. Add the toasted bread in a large dish and toss with the sauté mixture. Add the vegetable broth until the bread is saturated but not soggy.

5. Bake at 375° for about 30 minutes, until the top is crunchy and golden. Enjoy!


-Opt for a firmer bread like sourdough or potato bread. A soft white bread will squish when you try to cut it into cubes.

-If you don’t like carrots they can be omitted.


Recipe for seitan turkey here:

Recipe for creamed corn here:

Recipe for bacon bits here:

-Autumn 💗

Follow me on Instagram @Autumn.The.Vegan

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s