Ingredients:

  • 5 lbs Sourdough or French Boule, cut into 1-inch cubes
  • 2 Tbsp Olive Oil (for tossing the bread)
  • 1/2 tsp Sea Salt
  • 6 Tbsp Vegan Butter (or Olive Oil)
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 8 oz Cremini Mushrooms, sliced
  • 4 cloves Garlic, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 1 tsp Fresh Rosemary, finely chopped
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Fine Sea Salt
  • 5 - 4 cups High-Quality Vegetable Broth, warmed
  • 1 tsp Apple Cider Vinegar (or Lemon Juice)
  • 2 Tbsp Nutritional Yeast

Instructions:

  1. Prep and Dry the Bread: Preheat oven to 350°F (175°C). Toss the cubed bread with 2 Tbsp olive oil and 1/2 tsp salt on a large baking sheet. Bake for 12-15 minutes, stirring halfway, until the cubes are dry, lightly golden, and firm (this prevents sogginess). Set aside in the large mixing bowl.
  2. Sauté the Aromatics: Melt the vegan butter in the large sauté pan over medium heat. Add the diced onion and celery. Sauté gently for 8–10 minutes until softened and translucent. Add the sliced mushrooms and cook for 5–7 minutes until they have released their liquid and started to caramelize slightly. Stir in the minced garlic, sage, thyme, and rosemary. Cook for 1 minute until fragrant. Season the mixture generously with 1 tsp salt and 1 tsp pepper. Remove the pan from heat and set aside.
  3. Combine and Moisten: Pour the cooked aromatic mixture over the dried bread cubes in the large mixing bowl. Toss gently to distribute. Whisk the nutritional yeast and apple cider vinegar into the warm vegetable broth. Gradually pour 3.5 cups (830 ml) of the seasoned broth over the bread mixture, tossing lightly. Perform the Sponge Test: If a squeezed handful holds its shape and shows moisture beads, it is ready. Add the remaining broth only if the mixture crumbles.
  4. Bake the Stuffing: Lightly grease the 13x9-inch baking dish. Transfer the stuffing mixture to the dish, spreading it evenly but without compacting it. Dot the top surface with small knobs of vegan butter (optional). Cover the dish tightly with foil. Bake for 25 minutes. Remove the foil and continue baking for 15–20 minutes, or until the top is deeply golden brown and crispy.
  5. Rest and Serve: Remove the stuffing from the oven and let it rest, uncovered, for 10 minutes before serving. This allows the heat to redistribute and set the texture.