Go Back
–+ servings
Cranberry + Pecan Dressing

Sourdough, Cranberry and Pecan Dressing (Vegan)

A vegan twist on traditional Thanksgiving dressing.
5 from 2 votes

Click the stars to rate.

Print Recipe Pin Recipe

*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 173 kcal

Ingredients
  

Toasting the Bread

  • 4 cups Sourdough Bread with a soft crust - Cubed

Cooking the Veggies

  • 1 small Yellow Onion Chopped
  • 2 stalks Celery Chopped
  • 2 Bay Leaves
  • ½ Cup Dried Cranberries
  • 1 teaspoon Herbs De Provence
  • 1 teaspoon Thyme + some for topping
  • 2 Cups Vegetable Stock/Broth More as needed
  • 1 tablespoon Olive Oil or Vegan Butter
  • Salt to taste
  • Pepper to taste

Topping the Dressing

  • 1-2 tablespoon Vegan Butter Break into small chunks
  • ⅓ Cup Raw Pecans Chopped
  • Thyme Sprinkle
  • 1 tablespoon Maple Syrup Drizzle
  • Finishing Salt Sprinkle - I like Maldon

Instructions
 

Toast the Sourdough

  • Preheat the oven to 400°F. Cube sourdough into chunks about ½ inch thick. Arrange in a single layer on a baking sheet and toast for 10 minutes.
    4 Cups - Sourdough Bread

To Cook the Veggies:

  • While the bread is toasting, heat one tablespoon of olive oil in a heavy bottom skillet over medium heat. Chop the onion. Add the onion and bay leaves to the oil with ½ teaspoon of salt. Cook 10 minutes, stirring occasionally, until translucent.
    1 tablespoon - olive oil
    1 - onion
    2 - bay leaves
    ½ teaspoon - salt
  • Chop celery, add to the onions, cook 5 minutes, stirring occasionally.
    2 stalks - celery
  • Add dried cranberries, herbs de provence, thyme, salt and pepper. Cook 1-2 minutes.
    ½ cup- dried cranberries
    1 teaspoon - herbs de provence
    1 teaspoon - thyme
    salt and pepper to taste
  • Stir in the toasted bread cubes to the veggies, cook 2 minutes, stirring occasionally.
    4 cups - toasted sourdough
  • Slowly add the vegetable stock to the bread mixture, stir in a little at a time. Make sure to get all of the bread moist. Add more or less stock depending on how dry or wet you like your dressing. Cook for 2-4 minutes.
    2 cups - vegetable stock
  • Transfer your dressing mixture to a 8x8 baking dish (a cast iron skillet works well too!)
    Gently pat the dressing to fit snugly into the dish.
    Top with pecans, thyme, vegan butter, maple syrup and finishing salt.
    Reduce oven temp to 375° F. Bake in the oven for 25 minutes or until golden brown on top.
    ⅓ cup - pecans
    sprinkle thyme
    sprinkle finishing salt
    1 tbsp- butter - broken into little pieces
    1 tablespoon - maple syrup
  • Cool for 10 minutes. Serve with some love and enjoy! :)

Nutrition

Calories: 173kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gSodium: 300mgPotassium: 124mgFiber: 9gSugar: 59gVitamin A: 247IUVitamin C: 11mgCalcium: 34mgIron: 6mg
Tried this recipe?Let us know how it was!