Vegan Stuffing with Mushrooms – traditional bread stuffing with mushrooms, celery, and lots of herbs. Soft, moist, and fluffy. A definite must for your Thanksgiving table.
Thanksgiving dinner is one of those epic meals that I look forward to all year. My plate looks a bit different these days then it did while I was growing up, but that doesn’t mean I don’t want to enjoy it just the same. Stuffing has been a family favorite ever since I can remember and the “recipe” in the past has been mostly made by look and feel. Since I decided to make a veganized version of my family’s stuffing recipe, I took the time to write down the measurements so I could share it with all of you as well. I hope you love this Vegan Stuffing recipe!
You don’t need a lot of fancy ingredients to make a delicious stuffing. My grandma uses lot of celery and my mom uses lots of mushrooms. Since I love both, I’m using both! Pair that with a good loaf of bread, lots of herbs, and some vegetable stock and you’ve got stuffing fit for a holiday table.
Personally, I think the mushrooms are key – they bring such a great depth of flavor. If you love mushrooms as much as I do, be sure to try my Vegan Mushroom Pepper Steak and my Lentil Mushroom Bolognese.
A Good Loaf of Bread
The bread – I use wheat. My mom uses half white and half wheat. You could even use all white if you want. It’s a holiday so just use what you like, but here’s my one word of caution – don’t go TOO healthy. I’m going to be honest – I tried using a sprouted grain bread – it wasn’t good. It got crumbly and fell apart. Again, it’s a holiday so just give in and use the regular bread. That being said, I do recommend using a bread with real ingredients. The ingredient list of the loaf I use looks like this: wheat flour, rye flour, seeds & grains, fresh yeast, water, and salt. (If you live in the Chicagoland area – it’s from Val’s Bakery in Skokie, IL, but is sold in many stores in the area. You can see it in sliced form with my Curried Tofu Salad.)
Stuffing or Dressing?
Technically, this is dressing since we’re baking it in a casserole dish instead of stuffing it inside of something else. In my family, we’ve always called it stuffing even though it’s baked in a dish, so that’s what we’re going with today.
You can call it whatever you want, but you’re gonna love it. It’s soft, fluffy, and moist. Just like I remember from my childhood.
More Vegan Thanksgiving Favorites
If you’re looking for more Thanksgiving favorites for your holiday table, why not try my Butternut Squash Apple Soup to start. Roasted Radishes and Brussels Sprouts make a great vegetable side dish. And we can’t forget dessert – do you like cake or pie? Or how about both? You can’t go wrong with these – Classic American Apple Pie and Pumpkin Chai Spiced Layer Cake. You can find even more recipes suitable for your Thanksgiving table here.
Vegan Stuffing with Mushrooms
I hope you love this Vegan Stuffing with Mushrooms as much as I do. If you try it, please come back and leave me a comment below with your feedback and rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Vegan Stuffing with Mushrooms - traditional bread stuffing with mushrooms, celery, and lots of herbs. Soft, moist, and fluffy. A definite must for your Thanksgiving table.
- 3 tbsp olive oil (or oil of choice...or vegan butter)
- 1 large onion diced
- 3 celery stalks diced
- 1/3 cup dry white wine
- 16 oz sliced mushrooms
- 2 tsp dried thyme
- 1.5 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp Himalayan pink salt
- 1/2 tsp ground black pepper
- 1 loaf day old wheat bread* (or white bread or half of each)
- 1/4 cup chopped fresh parsley
- 1 - 1.5 cup(s) vegetable stock
Preheat oven to 350 degrees F.
Cut the loaf of bread into small cubes and add to a large mixing bowl. A large soup pot will also work if you don't have a big enough mixing bowl.
Pour the olive oil into a large skillet on the stove over medium heat. Add the onion and celery and sauté 7-8 minutes until tender and translucent, stirring ocassionally.
Add the wine to the skillet and sauté 4-5 minutes until mostly cooked off.
Add the mushrooms, thyme, sage, rosemary, salt, and pepper, and cook until softened and fragrant - about 8-10 minutes.
Add the cooked vegetables to the bowl of cubed bread. Add the fresh parsley. Mix thoroughly. Add 1 cup vegetable stock and mix again making sure the entire mixture gets moistened. If it looks too dry, add another 1/4 - 1/2 cup of vegetable stock...but don't make it too wet. We want moist, not mushy! There should not be any liquid just hanging out in the bottom of your mixing bowl.
Transfer the mixture to a rectangular baking dish. Cover with foil and bake 50 minutes.
Uncover the stuffing and bake another 10 minutes just until the edges get a bit crispy.**
Serve and enjoy!
*I like to use wheat bread from the bakery. Feel free to use white bread if you prefer. Or even half wheat and half white. But try to use a bread with simple, real ingredients - no chemicals, additives, or preservatives. You can let it sit out uncovered overnight to dry it out just a bit, but I've made this without doing that and it's still delicious.
**You can keep the stuffing covered for the entire 60 minutes if you don't want any crispy edges on top. I've done it both ways and it really just depends on my mood. Both delicious.