Vegan Stuffing Recipe
User Reviews
5
Vegan Stuffing Recipe
Description
This stuffing starts by sautéing a mixture of sliced mushrooms, leeks, and celery with vegan butter until the mushrooms release and evaporate moisture. Fresh kale leaves and a medley of herbs including parsley, sage, thyme, and marjoram are stirred in briefly to wilt and release fragrance. The vegetable mixture is then combined with dried cubed French or similarly crusty vegan bread and moistened with vegetable broth.
The mixture is transferred to a buttered baking dish, covered, and baked to heat through, followed by additional baking uncovered to form crispy edges. The dried bread absorbs flavors and broth while maintaining enough texture to avoid sogginess. The herbs provide aromatic complexity, and the vegetable base imparts earthiness and subtle sweetness.
Serve vegan stuffing alongside mains during festive meals or as a comforting, savory side. The recipe yields approximately 8 cups, enough for about 8 servings. Using a combination of mushroom varieties can deepen flavor. Proper cleaning of leeks is important due to residual dirt. The bread can be dried overnight or in a low oven to ensure it soaks up liquid properly.
Leftover stuffing can be refrigerated for up to 4 days, retaining good texture when reheated.
Ingredients
- 1/2 cup vegan butter (1 stick) plus more for buttering dish (see note 1)
- 16 ounces mushroom see note 2, sliced
- 1 large leek white part only, halved lengthwise and thinly sliced (see note 3)
- 2 celery thinly sliced, ribs
- salt freshly ground
- black pepper freshly ground
- 1 cup kale leaves from 2 to 3 stemmed kale leaves, shredded
- 1/2 cup parsley minced (see note 4, fresh
- 1 teaspoon sage minced, or 1/2 teaspoon dried, fresh
- 1 teaspoon thyme minced, or 1/2 teaspoon dried, fresh
- 1 teaspoon marjoram minced, or 1/2 teaspoon dried, fresh
- 1 loaf French bread or other crusty vegan bread, cut into 1/2-inch cubes and dried overnight on counter (about 1 pound, see note 5)
- 2 cups vegetable broth (see note 6)
Instructions
- Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with vegan butter or olive oil.
- In large skillet over medium-high heat, melt vegan butter until foaming. Add mushrooms, leeks, and celery, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the mushrooms have released most of their liquid and it has evaporated, about 10 to 15 minutes.
- To skillet, stir kale, parsley, sage, thyme, and marjoram until fragrant and the kale has wilted about 30 seconds. Transfer to large bowl. Add bread cubes, drizzle with broth, and toss to combine. Transfer to prepared baking dish.
- Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Notes
- Dry bread up to 3 days ahead, covering loosely or drying in a 300°F oven for 30-40 minutes to improve texture.
- Choose sturdy vegan bread like French, Italian, or challah for the best stuffing base.
- Carefully wash sliced leeks to remove dirt trapped between layers before cooking.
- Any combination of baby portobello, white button, or wild mushrooms totaling 16 ounces works well.
- Use fresh herbs if possible; dried herbs can substitute, especially for marjoram which may be hard to find fresh.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 231kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 495mg | 21% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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