Vegan Sourdough Stuffing with Leeks

I have to admit, I was never a fan of that boxed stuffing shit! That quick fix in a box. How about that heart attack in a box? Gross! My mom always made a homemade stuffing and it was with real bread pieces. Soaked in probably Chicken stock {insert cry face emoji here, I wish I knew then what I know now. I’m talking back in 98’. Eek!}

Well since this is a vegan site and well I post all vegan recipes and I do consider myself to be a vegan  so there won’t be any animal stock in my stuffing nor animal carcass. No thanks! I’ll pass on that.

This vegan stuffing has all those delicious bold flavors. The sourdough bread with some fresh Leeks and kale for greens, some vegetable stock for flavor, vegan sausages to get that hearty taste and dried cranberries for some sweetness. I love this recipe. It does take some time but it’s worth it in the end.

Preheat oven to 350F. Line a baking sheet with parchment paper. Chop the sourdough bread into ½ inch pieces. Align on your prepared baking sheet/s and Bake 20 minutes. Until fully dried out and a crouton like texture. Toss them a couple times during the baking process. Keep an eye on them so they don’t burn.

In a large pan add 3 tablespoons vegan butter, chopped kale, celery and leeks, minced garlic then sauté until softened about 5 minutes.

Add final 2 tablespoons of vegan butter with mushrooms, parsley, sage, thyme and rosemary. Sauté another 5 minutes until mushrooms are soft and everything is combined.

Add 1½ cups Vegetable stock to the pan with salt and pepper. Let it cook about 3 minutes to merry the flavors and let the liquid evaporate somewhat.

Remove from heat and ladle your liquid vegetable mix over the dried out sourdough pieces. Repeat until fully transferred. You don’t want the stuffing too soggy but you want it to absorb the liquid. You can add another ½ cup vegetable stock if needed.

Add 1 cup dried cranberries to the sourdough mixture.

Spray a hot skillet with coconut oil and add the vegan sausage slices. Pan fry the sausage until it’s lightly charred on both sides. Remove from skillet and add to the sourdough. Toss well to combine.

Transfer mixture into a 9×13 baking pan or dish and cover with foil. Bake for 35 minutes remove foil then bake an additional 20 minutes. Remove from oven. Let cool before serving.

Print Recipe

Vegan Sourdough Stuffing with Leeks

Sourdough bread gives a slight tang for this twist on the traditional Thanksgiving stuffing!

Course

Side Dish

Prep Time

20 minutes

Cook Time

1 hour 30 minutes

Servings

Ingredients

• 1 loaf Sourdough Bread
• ¼ cup Vegan Butter divided
• 2 cups Kale chopped
• 1 cup Celery chopped
• 3 Cloves Garlic minced
• 2 Leeks chopped
• 8 ounces Mushrooms
• ¼ cup Fresh Parsley
• 2 tablespoons Fresh Sage
• 1 tablespoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1½ teaspoons Sea Salt
• Ground Black Pepper
• 1½ cups Vegetable Stock
• 3 Tofurkey Sausages
• 1 cup Dried Cranberries

Course Side Dish Prep Time 20 minutes Cook Time 1 hour 30 minutes Servings Ingredients 1 loaf Sourdough Bread ¼ cup Vegan Butter divided 2 cups Kale chopped 1 cup Celery chopped 3 Cloves Garlic minced 2 Leeks chopped 8 ounces Mushrooms ¼ cup Fresh Parsley 2 tablespoons Fresh Sage 1 tablespoon Dried Thyme 1 teaspoon Dried Rosemary 1½ teaspoons Sea Salt Ground Black Pepper 1½ cups Vegetable Stock 3 Tofurkey Sausages 1 cup Dried Cranberries

Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment paper. Chop the sourdough bread into ½ inch pieces. Align on your prepared baking sheet/s and Bake 20 minutes. Until fully dried out and a crouton like texture. Toss them a couple times during the baking process. Keep an eye on them so they don’t burn.
2. In a large pan add 3 tablespoons vegan butter, chopped kale, celery, and leeks, minced garlic then sauté until softened about 5 minutes.
3. Add final 2 tablespoons of vegan butter with mushrooms, parsley, sage, thyme and rosemary. Sauté another 5 minutes until mushrooms are soft and everything is combined.
4. Add 1 ½ cups Vegetable stock to the pan with salt and pepper. Let it cook about 3 minutes to merry the flavors and let the liquid evaporate somewhat.
5. Remove from heat and ladle your liquid vegetable mix over the dried out sourdough pieces. Repeat until fully transferred. You don’t want the stuffing too soggy but you want it to absorb the liquid. You can add another ½ cup vegetable Stock if needed.
6. Add in 1 cup of dried cranberries.
7. Spray oil to your hot skillet then toss in your sliced vegan sausages. Pan fry until they are lightly charred on both sides. Remove from heat then add to the vegan sourdough stuffing
8. Transfer mixture into a 9x13 baking pan or dish and cover with foil. Bake for 35 minutes remove foil then bake an additional 20 minutes. Remove from oven. Let cool before serving.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!