5 from 12 votes
Vegan Stuffing Recipe
Vegan Stuffing Recipe blends sautéed mushrooms, leeks, celery, kale, and fresh herbs into crusty bread cubes soaked with vegetable broth, baked until tender with crispy edges. The dish offers a savory, herbal flavor profile with varied textures from soft vegetables and chewy bread, suitable as a plant-based side dish for holidays or everyday meals.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
8
servings (1 cup each)
Calories:
231 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings (1 cup each)
Amount Per Serving
Calories 231
% 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.