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5.0 from 9 votes

Vegan Mushroom Stuffing

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Nutrition Information

Calories 275kcal (14%) Carbohydrates 41g (14%) Protein 7g (14%) Fat 10g (15%) Cholesterol 0mg (0%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 275

% Daily Value*

Calories 275kcal 14%
Carbohydrates 41g 14%
Protein 7g 14%
Fat 10g 15%
Cholesterol 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.