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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!
Simple Ingredients
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 star 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.
More Vegan Thanksgiving Recipes To Love:
Maple Cinnamon Cranberry Pear Sauce
Broccoli and Shredded Brussel Sprout Salad
Chris says
Loved this stuffing! Made this for Thanksgiving and it was awesome! We fed off of it for 3 days! I think I used too much bread, so had to add a whole carton of veggie broth. I could have used more mushrooms too.
Jenn Sebestyen says
Yay! It’s my absolute favorite stuffing…I’m so happy to pass it on to everyone else! Thank you!
Megan says
This looks great! I need to make this the day before. Do you think it will be ok if I keep in the fridge for a night and reheat the next day?
Jenn S. says
Yes! If it’s looking dry before you reheat, you can add more broth and then pop in the oven. Enjoy!
Sonja says
My American partner asked me to bring stuffing to a Thanksgiving invitation even though the host was not a big fan of stuffing. So I made the the first stuffing of my life (in Germany it’s not known at all) and what should I say?! Everyone was dellighted! Even the host… Best stuffing ever, that’s what the six American guests said! Thank you so much for shaaring your recipe!
Jenn S. says
That’s wonderful, Sonja! I’m so happy to hear that. Thank you for letting me know. I hope you enjoyed your holiday celebration!
Lauren Smith | The Oatmeal Artist says
This was delicious. Thank you. It tasted classic enough to feel like what my mom made in my childhood, but with better ingredients. 🙂
Jenn S. says
Lauren, this makes me so happy!! I’m thrilled that you liked it. I definitely stuffed my face with several helpings as well. I hope you had a fantastic Thanksgiving!
Cayter says
Have you re-heated this before? I am going to make this, freeze it and bring it on down to ol Mexico for my family’s Thanksgiving weekend. How should I reheat?
Jenn S. says
I have only reheated an individual serving in the microwave – not the whole pan. But I would think it would work just fine. Will you be baking it and then freezing? That’s what I would suggest – let it come back to room temperature and then reheat in the oven at 350 degree F until warm throughout – 30-40 minutes. If it seems dry after thawing, you can add another 1/2-1 cup of broth over the whole thing before baking. Let me know how it turns out! Happy Thanksgiving!
Kourtney says
Would this work with gluten free bread? My grandma is gluten intolerant and has requested mushrooms in her stuffing this year and I cannot for the life of me find a gluten free stuffing recipe with mushrooms.
Jenn S. says
Hi, Kourtney. I honestly can’t say for sure. I think it would probably be ok,but you might need to adjust the amount of broth based on how much the bread will absorb. I’m not all that familiar with the gluten free varieties. I would suggest a trial run before the holiday…you could do half a recipe so you don’t waste too much if it doesn’t turn out. Let me know if you give it a try.
Julie @ Running in a Skirt says
Oh my goodness!!! Love the addition of mushrooms in your stuffing. So hearty and delicious for the holidays.
Alisa Fleming says
Way to sneak a little wine in there – a glass for the stuffing, a glass for the cook! That stuffing looks marvelous and I love the mushroom twist.
Jenn S. says
You’ve got that right! A little for the stuffing, a lot of the chef! 🙂
Emily Kyle says
This looks like the most delicious stuffing ever! I am in love with mushroom and their rich, meaty texture, I am sure they are just the perfect addition to this delicious recipe! Can’t wait to add this to my Thanksgiving menu!
Jenn S. says
Thank you, Emily! I know mushrooms are a love/hate ingredient. I grew up on them so have always loved them!
Christine says
Hi Jenn – I have been meaning to make this, is the wine a must have? I would think so, but just wanted to know your opinion. Also, what about Sprouted Grain bread such as Ezekiel?
Thanks for some advice as I really want to make this.
Chris-
Jenn Sebestyen says
Hey, Christine! I know we chatter over e-mail, but wanted to answer here too in case someone else has the same question.
The wine adds a great flavor. The alcohol will cook out if you are worried about that. You can skip though if necessary or use a little broth if the veggies gets dry while sautéing.
As for the bread, No, I do not recommended Ezekiel. It gets crumbly and dry and doesn’t really work at all. For this recipe, definitely go with a traditional bread!
Enjoy!
Nicole @ Bento Momentos says
This looks really good — thanks for sharing!