Vegan Mushroom Stuffing

Name: Vegan Mushroom Stuffing
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 18 ounces vegan bread, cut or torn into 1-inch pieces; 2 tablespoons oil; 3 tablespoons vegan butter; 2 medium yellow onions, chopped; 16 ounces shiitake mushrooms, stems removed, sliced; 4 ribs of celery, chopped; 5 cloves garlic, minced; ¼ cup dry white wine; ⅓ cup chopped fresh parsley; 1 heaping tablespoon chopped fresh thyme; ¾ teaspoon ground sage; ¾ to 1 teaspoon fine sea salt; freshly cracked black pepper; 2 ½ to 3 cups broth prepared with Better Than Bouillon No-Chicken Base; 1 ounce grated vegan Parmesan cheese, optional

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
8 servings
Calories
275 kcal
Course
Side Dish
Cuisine
American

Vegan Mushroom Stuffing

Finn Russell

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Loaded with fresh mushrooms and aromatics, this vegan mushroom stuffing is sure to be a hit on Thanksgiving. Try it with shiitake mushrooms as pictured, or any combination of common or wild mushrooms you enjoy. Also try it with dried fruit, nuts, lentils, or vegan sausage!

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Ingredients

Servings

18 ounces vegan bread, cut or torn into 1-inch pieces see Note 1; I used 365 brand classic white sandwich loaf
2 tablespoons oil
3 tablespoons vegan butter
2 medium yellow onions, chopped
16 ounces shiitake mushrooms, stems removed, sliced or cremini or a blend of wild mushrooms
4 ribs of celery, chopped
5 cloves garlic, minced
¼ cup dry white wine or 1 tablespoon apple cider vinegar
⅓ cup chopped fresh parsley
1 heaping tablespoon chopped fresh thyme stems removed
¾ teaspoon ground sage or 2 teaspoon chopped fresh sage
¾ to 1 teaspoon fine sea salt depending on the saltiness of the broth
freshly cracked black pepper
2 ½ to 3 cups broth prepared with Better Than Bouillon No-Chicken Base or other vegetable broth
1 ounce grated vegan Parmesan cheese, optional

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Instructions

Dry out the bread: Preheat oven to 320° F. Spread bread in a single layer on 2 large baking sheets. Bake until toasted and crisp, about 20 minutes. Golden around the edges is okay, but don't let it brown. Set aside. Increase the oven temp to 375 degrees.
Saute the veggies: Preheat a large saute pan over medium heat. Add the oil, onion, and mushrooms. Stirring occasionally, cook for 10 minutes or until the mushrooms are tender. Add the celery and cook for about 1 minute. Deglaze the pan with wine or vinegar.
Slide the veggies to one side and add the vegan butter to the other side of the pan. Add the garlic, thyme, and sage directly to the melted butter. Stir and cook for about 30 seconds, then turn off the heat. Add the parsley, season with salt and pepper, and stir to combine.
Combine: Add the toasted bread to the pan and toss. If desired, fold in vegan Parmesan cheese. Add broth 1 cup at a time, gently stirring and allowing the bread to soak up the broth before adding more. The stuffing should be moist but not soupy. Taste and add more salt and pepper if desired.
Bake: Increase oven temperature to 375° and oil a 9 x 13-inch casserole dish. Transfer stuffing to the dish and cover tightly with foil. Bake covered for 35 minutes. Remove the foil, and increase the oven temperature to 425° F. Bake uncovered for 20 minutes, or until the stuffing is set, piping hot in the center, and golden brown on top.
Let stand for a few minutes and serve hot.

Notes

Best Bread for Stuffing
White bread is the classic choice because it has a tight crumb (best for soaking up all the flavors) and isn't too soft. But other breads work well, too. Look for bread that is sturdy and neutral in flavor. Try a mild whole-grain loaf or an artisan sandwich bread from your favorite bakery. Avoid breads that are overly hydrated or soft as they tend to fall apart. Also avoid breads with holes such as ciabatta and French bread.
Do Ahead
You can prep in advance a few different ways:1) Prepare the individual components (dry out the bread, saute the veggies) and store separately, then add the broth, and bake the stuffing just before serving.2) Or fully cook the stuffing 1 to 2 days in advance, cool completely, cover and refrigerate. Transfer the covered dish to the oven to reheat before serving. If the top seems dry add 2 or 3 pats of vegan butter to the top and bake uncovered for 10 minutes to crisp up the top.3) You can also freeze baked stuffing for up to a month, and reheat before serving.