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This Vegan Mushroom Stuffing is the recipe I look forward to making every single Thanksgiving. Tender bread cubes soaked in savory vegetable broth, piled with earthy mushrooms, celery and onion, and fragrant with thyme, sage, and rosemary. It’s soft and fluffy in the middle with just the right amount of crispy golden edges. Every bite tastes exactly like classic holiday stuffing — because it is.
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This recipe comes from my family. My grandma always used lots of celery, and my mom always used lots of mushrooms. I couldn’t choose, so I use both. When I went plant-based I was determined to recreate the same flavors I grew up with — and I think I nailed it.
Reader Lauren said it “tasted classic enough to feel like what my mom made in my childhood, but with better ingredients” — and that’s exactly the reaction I was going for.
Reader Sonja made this as her very first stuffing ever — for a Thanksgiving party in Germany — and reported back that “everyone was delighted! Even the host… best stuffing ever, that’s what the six American guests said!” That kind of response pretty much says everything.
Why you’ll love this recipe
- Tastes like classic Thanksgiving stuffing — nobody will miss the butter or eggs
- Soft and fluffy inside, crispy edges outside
- Completely vegan and dairy-free
- Easily made gluten-free — just use GF bread
- Easily made oil-free — sauté in broth instead
- Make ahead friendly — assemble the day before and bake when ready
- Freezer-friendly — bake, cool, freeze, and reheat beautifully
- Endlessly customizable — add nuts, dried fruit, vegan sausage, and more
Ingredients you need
Ingredient notes and substitutions
- Bread ~ Day-old bread works best here — slightly stale bread absorbs the broth and vegetable mixture without getting too mushy. A traditional bakery loaf, white sandwich bread, wheat bread, or sourdough all work beautifully. My favorite is a good wheat bread from the bakery. Feel free to use half white and half wheat if that’s your preference.
Important: Do NOT use sprouted grain bread (like Ezekiel). It gets crumbly and dry and doesn’t hold together well at all — this has been tested and confirmed.
Gluten-free bread works great!* Reader Georgina used O’Dough’s Vegan Gluten-Free sandwich thins (18 oz package) and reported wonderful results. You may need to adjust the broth amount slightly depending on how absorbent your GF bread is.
- Mushrooms ~ The mushrooms are what make this stuffing truly special — they add a deep, earthy, savory flavor that takes this from good to extraordinary. White button mushrooms are perfectly fine but cremini or shiitake bring even more flavor depth. Use whichever you can find or afford — all work well.
- Wine ~ Dry white wine adds a wonderful extra layer of flavor to the sautéed vegetables. A crisp Pinot Grigio or Sauvignon Blanc is my go-to. The alcohol cooks off completely during sautéing so it’s safe for everyone including kids. If you prefer not to use wine, simply leave it out or use a splash of extra broth instead.
- Oil ~ Three tablespoons of olive oil for sautéing the vegetables. For an oil-free version, sauté the vegetables in ¼ cup of vegetable broth or water instead — the stuffing will still be delicious.
- Herbs ~ The combination of dried thyme, sage, and rosemary is the classic stuffing herb blend — don’t skip any of them! Fresh spices are best — dried herbs that have been sitting in your pantry for more than 6 months won’t be as fragrant or flavorful. When in doubt, buy fresh dried herbs.
- Broth ~ Start with 1 cup and add more if needed — up to 1½ cups. You want the bread mixture moist and cohesive, but not soggy or swimming in liquid. If there’s a puddle of liquid at the bottom of your bowl, add more bread. If it looks too dry, add more broth.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Sauté the diced onion and celery until soft and translucent. Add the wine and sauté until the liquid is absorbed.
- Step 2: Add the dried herbs, salt and pepper and sauté until fragrant.
- Step 3: Add the sliced mushrooms to the skillet with the onion and celery mixture.
- Step 4: Sauté until they have softened and released their moisture.
- Step 5: Add the vegetable mixture to a large mixing bowl with the bread cubes and stir to combine
- Step 6: Add the broth and fresh parsley and mix well to moisten the entire mixture.
- Step 7: Spread the vegan stuffing mixture evenly into a baking dish and cover with aluminum foil. Bake for 50 minutes.
- Step 8: Uncover and bake another 10 minutes until the top is golden and the edges are crisp.
Variations
Add dried fruit: Dried apricots, cranberries, cherries, or golden raisins are all wonderful additions. Stir in about ½ cup with the bread cubes.
Add fresh fruit: Diced apples stirred into the mixture add a fresh, subtle sweetness that’s particularly lovely in the fall. Use about 1 cup of diced apple.
Add vegan sausage: Reader Cathy stirs in “a little bit of veggie sausage” and it’s a fantastic addition. Cube or crumble 2-3 cooked vegan sausages and add them with the bread — it makes the stuffing even heartier and more satisfying.
Add nuts: Chopped walnuts, pecans, or chestnuts stirred in with the bread add a satisfying crunch and nutty richness.
Make it spicy: Add minced jalapeño or a pinch of red pepper flakes to the sautéed vegetables for a little heat.
Make it extra savory: Add a tablespoon of nutritional yeast stirred into the vegetable mixture for even more depth of flavor.
Pro tips and tricks
Use day-old bread. Slightly stale bread absorbs the broth beautifully without falling apart. If your bread is fresh, cube it and leave it out uncovered on the counter overnight to dry out slightly — or pop the cubes in a low oven (300°F) for 15-20 minutes.
Don’t use sprouted grain bread. This has been tested — sprouted grain varieties like Ezekiel get crumbly and dry and don’t work in this recipe. Stick with traditional bakery bread, sourdough, or a reliable gluten-free alternative.
Use fresh dried herbs. Spices lose their potency after about 6 months in the pantry. This recipe relies heavily on herb flavor — use fresh dried herbs for the most fragrant, flavorful result.
Rub the herbs between your fingers. Before adding the dried herbs to the pan, give them a quick rub between your palms. This releases the essential oils and makes them significantly more aromatic and flavorful.
Cook the herbs with the vegetables. Adding the dried herbs to the hot pan with the vegetables — rather than directly to the bread mixture — allows them to bloom in the heat and oil, releasing far more flavor.
Get the broth amount right. This is the most important technique tip. You want the bread mixture moist and cohesive — it should hold together when pressed but not be soggy or wet. If there’s liquid pooling at the bottom of the bowl, add more bread. If it looks dry and crumbly, add more broth. The sweet spot is somewhere between 1 and 1½ cups depending on your bread.
Keep it covered or uncover for crispy edges — your choice. Cover the stuffing for the full 60 minutes if you prefer a completely soft, fluffy stuffing throughout. Uncover for the last 10 minutes if you want those irresistible crispy golden edges. Both are delicious — it’s entirely a matter of personal preference!
Storage and freezing
Make ahead: This stuffing is perfect for making ahead — assemble the whole mixture and transfer to the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Bake directly from the fridge — it may need a few extra minutes since it’s starting cold. If it looks dry before baking, drizzle another ¼ cup of broth over the top.
Fridge: Store baked leftover stuffing in an airtight container for 3-4 days. Reheat in a 350°F oven covered with foil for 20-30 minutes. Add a splash of broth if it looks dry before reheating.
Freezer: Baked stuffing freezes beautifully for up to 6 months. Let it cool completely, then transfer to a freezer-safe airtight container or bag. To reheat: let it come to room temperature, then bake at 350°F covered with foil for 30-40 minutes until warmed through. If it seems dry after thawing, pour an extra ½ to 1 cup of broth over the top before reheating.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Mushroom Stuffing
Recommended Equipment
Ingredients
- 3 tablespoons olive oil or oil of choice or vegan butter (use broth or water for an oil-free option)
- 1 large onion diced
- 3 ribs celery diced
- ⅓ cup dry white wine optional
- 16 ounces sliced mushrooms white button, shiitake or cremini
- 2 teaspoons dried thyme
- 1 ½ teaspoons dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 loaf day old bread white, wheat, sourdough, etc. or a combination of those
- ¼ cup chopped fresh parsley
- 1 – 1 ½ cup(s) vegetable broth
Instructions
- Preheat oven to 350°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.
- Heat the olive oil in a large skillet on the stove over medium heat. Add the diced onion and celery and sauté 7 to 8 minutes until tender and translucent, stirring occasionally.
- Add the wine to the skillet and sauté 4 to 5 minutes until mostly cooked off.
- Add the sliced mushrooms, thyme, sage, rosemary, salt and pepper, and cook, stirring frequently, until softened and fragrant, about 8 to 10 minutes.
- Add the cooked vegetables to the bowl of cubed bread and mix thoroughly.
- Add 1 cup vegetable broth and mix again making sure the entire mixture gets moistened. If it looks too dry, add another ¼ to ½ cup of vegetable broth, 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.
- Add the parsley and mix well to combine.
- 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!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Georgina
Thank you for sharing this wonderful recipe. I made it with GF bread, specifically
O’Dough’s Vegan Gluten Free sandwich thins. I used the entire pack (18 oz). I think it was a bit too much bread and my mix could have used more veggies. I also only had sherry cooking wine. The result was wonderful! Hurray to a very robust recipe!! I will definitely make this again.
Jenn Sebestyen
I’m glad you enjoyed it, Georgina! Thank you for your feedback!
Cathy Coughlin
Love this! I also added a little bit of veggie sausage!
Jenn Sebestyen
Thanks, Cathy! Love the veggie sausage addition!
Rachel Seable
This is our go to stuffing! We made it last year and loved it so much we made it again for Thanksgiving this year…and I’m about to make it again because I want more! I use maybe a pound and a quarter of homemade bread. The only thing is it could use more salt for our taste. Thank you for sharing this delicious recipe!
Jenn Sebestyen
That’s great, Rachel! I’m so happy to hear this! Thank you for your feedback.
Rosemary
I loved this stuffing. The recipe is a keeper. I will be making this stuffing throughout the year. Thanks!!!!
Jenn Sebestyen
I’m so happy to hear that, Rosemary. Thank you!
Miryam
this was the best stuffing i’ve had!!! thank u so much for the recipe, i will definitely make it again
Jenn Sebestyen
I’m so happy to hear that, Miryam. Happy Thanksgiving!
Kim
I made this for Thanksgiving and everyone loved it. I added more sage (probably another teaspoon) and some chopped up dried apricots (I usually add dried fruit to most stuffing recipes) and it was perfect for us. I highly recommend this recipe.
Jenn Sebestyen
Thank you so much, Kim! I’m so happy you all loved it! I have never added dried fruit to stuffing, but the apricots sound delicious. I’ll have to try that next time. Thank you for your feedback!
Chris
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
Yay! It’s my absolute favorite stuffing…I’m so happy to pass it on to everyone else! Thank you!
Christine
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
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!
Megan
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.
Yes! If it’s looking dry before you reheat, you can add more broth and then pop in the oven. Enjoy!
Sonja
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.
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
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.
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
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.
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
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.
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
Oh my goodness!!! Love the addition of mushrooms in your stuffing. So hearty and delicious for the holidays.