• 2 pounds hearty bread (we recommend sourdough or french), cut into 3/4 inch cubes 
  • 3-4 1/2 cups vegetable or no-chicken broth
  • 2 tablespoons cornstarch
  • 3/4 teaspoon salt, or more to taste
  • 1/2 teaspoon fresh cracked black pepper
  • 4 tablespoons vegan butter or olive oil
  • 2 cups diced yellow onion
  • 2 cups chopped celery
  • 3 cloves minced garlic
  • 1/3 cup finely chopped fresh parsley
  • 1 teaspoon dried sage
  • 2 teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • 2 baking sheets
  • 1 large glass measuring cup
  • 1 large skillet
  • 1 very large mixing bowl
  • 9”x13” baking dish
  • aluminum foil


Step 1

Prepare the breadcrumbs: Preheat the oven to 250 degrees Fahrenheit and spread the bread cubes evenly onto two large rimmed baking sheets. Place in the oven and bake for about 50-60 minutes, rotating the pans a few times (every 20 minutes). Remove from the oven and set aside to cool.

Increase the oven temperature to 375 degrees Fahrenheit and make sure one of your oven racks is in the center of the oven.

Step 2

In a large glass measuring cup, whisk 3 cups of the broth, the cornstarch, and the salt & pepper until combined. Set this aside.

In a large skillet over medium heat melt the vegan butter. Add the onion and celery and sauté for about 5-6 minutes or until translucent and softened. Add the garlic and cook 1 more minute. Remove from heat.

Step 3

In a very large bowl, add the dried bread crumbs, parsley, sage, thyme and marjoram and mix. Then add the onion/celery mixture.

Give the broth mixture one last whisk and then slowly start drizzling it in to the bowl with the bread and toss immediately. Add enough broth just until the bread is just barely soaked though.

Step 4

Add your mixture to a greased 9×13 inch baking dish and spread into an even layer. Cover with foil and bake for 30 minutes, then remove the foil and cook uncovered for an additional 20 more or so.