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Simple Garlicky Vegan Sourdough Stuffing

A close up of a dish of vegan sourdough stuffing with leeks and soy-sauce mushrooms

Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella!

A dish of sourdough vegan stuffing on a table

This vegan version is just as good – I cook down leeks and garlic until soft and sweet to fold into the crusty sourdough chunks. Then the whole thing is covered with herby broth and dotted with salty soy-coated mushrooms for those who you know might miss the meat! Other than that it’s a simple affair as that helps it pair really well with all the other side dishes you have at a roast (and definitely goes well with gravy!). The most extravagant part really is the decent amount of garlic I add whiiiich basically makes it into a big ol tray of garlic bread.

Other vegan Thanksgiving recipes

Simple Vegan Garlicky Sourdough Stuffing

Simple Vegan Garlicky Sourdough Stuffing

Yield: serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


  • 2 tbsp olive oil, divided (plus extra for greasing + drizzling)
  • 1 large leek, cleaned, sliced into 1 cm (1/2 inch) coins
  • 5 large (or 7-10 medium/small) cloves garlic, finely minced
  • 200g (7 ounces) shiitake or chestnut mushrooms, roughly chopped
  • 1/4 tsp ground white pepper
  • 1 tbsp dark soy sauce or tamari
  • 250ml (1 cup) hot vegetable stock/broth
  • 1 sprig rosemary, leaves picked and finely chopped
  • 3 sprigs thyme, leaves picked
  • 7 cups (300g) sourdough bread, cut into 3cm (1 inch) cubes


  1. Preheat the oven to 200C (400F) and grease a medium roasting dish (around 1.5 litre capacity) with a bit of extra olive oil.
  2. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the coins of sliced leek and season with a pinch of salt. Stir to coat with oil and turn the heat to low. Leave to cook for 5-10 minutes, stirring every now and then, until soft. Add the garlic and cook, stirring, for 1 more minute. Tip the cooked leeks and garlic into a large bowl.
  3. Place the frying pan back on the heat and add the mushrooms to the pan with a pinch of salt. Allow to cook, stirring often, until most of the water has been drawn out and evaporated from the mushrooms. Once you see them start to brown, add the remaining tablespoon of olive oil, the white pepper and soy sauce and let cook until reduced and dry. Set aside to cool.
  4. To the bowl of leeks add the vegetable broth, rosemary, thyme and bread cubes. Stir to allow the bread to soak up the liquid. Tip into the prepared roasting dish. Dot with spoonfuls of the soy sauce mushrooms. Drizzle with a bit of extra olive oil.
  5. Bake for 25-35 minutes until the top is crisp and starting to brown. Serve hot.


To make ahead:

Prepare up until just before you bake it. Cover the dish (I just use a baking sheet to cover it) and place in the fridge for up to 2 days. Uncover and bake straight from the fridge, no need to bring to room temperature.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can see your beautiful creation & reshare in my stories!

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  • Asma Sheikh December 11, 2019 at 6:09 am

    Looks like it will be yummy and interesting recipe to try. Going to try it soon 🙂

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