This Vegan Mushroom Stuffing is a definite must for your Thanksgiving table! Traditional bread stuffing with mushrooms, celery, and lots of herbs. Soft, moist, and fluffy.
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!
Ingredients you need
You don’t need a lot of fancy ingredients to make a delicious stuffing. My grandma uses lots of celery and my mom uses lots of mushrooms. Since I love both, I use both! Pair that with a good loaf of bread, lots of herbs, and some vegetable broth and you’ve got stuffing fit for a holiday table.
Bread ~ Just like in my Vegan Bread Pudding, day old bread works best.
I use wheat. My mom uses half white and half wheat. You could use all white or even sourdough if you want. Gluten free is fine.
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 think you should use a bread with real ingredients…no fillers, preservatives, colors, or additives.
Mushrooms ~ Personally, I think the mushrooms are key – they bring such a great depth of flavor. White button mushrooms are fine, but cremini or Shiitake bring a bit more flavor.
Wine ~ White wine adds an extra layer of flavor. Use a crisp dry white wine that you enjoy drinking. I generally use a Pinot Grigio or Sauvignon Blanc.
The alcohol burns off as you cook, so it’s perfectly safe for everyone, including kids. However, if you don’t want to use wine, you can leave it out.
Oil-free ~ Use broth or water to sauté the vegetables instead of oil or butter for an oil-free option.
Gluten-free ~ Use your favorite gluten-free loaf of bread to make this recipe gluten free.
Add-ins ~ Pretty much anything goes when it comes to stuffing.
If you like more texture, add some chopped nuts.
If you like it a bit sweeter, try adding some dried fruit (like cranberries or cherries) or even fresh (like diced apples).
If you like it spicy, add some minced jalapeños.
If you like it “meaty,” stir in some cubed and cooked vegan sausages.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
It may seem like a lot of steps, but making vegan stuffing is very simple. It should only take about 15 to 20 minutes to prep and the rest of the time is all hands off so you can focus on preparing your other favorite Vegan Thanksgiving Recipes!
Prep all your ingredients first. Cube the bread (1), dice the onion and celery (2) and slice the mushrooms (3).
Sauté the diced onion and celery until soft and translucent (4). Add the wine and sauté until the liquid is absorbed (5). Add the dried herbs, salt and pepper (6) and sauté until fragrant (7).
Add the sliced mushrooms to the skillet with the onion and celery mixture (8) and sauté until they have softened and released their moisture (9).
Add the vegetable mixture to a large mixing bowl with the bread cubes and stir to combine (10). Add the broth and mix well to moisten the entire mixture (11). Add the fresh parsley (12) and mix thoroughly (13).
Spread the vegan stuffing mixture evenly into a baking dish (14) and cover with aluminum foil (15). Bake for 50 minutes, the uncover (16). Bake another 10 minute until the top is golden and the edges are crisp (17).
Storage and freezing
Fridge: Store leftover vegan stuffing in an air-tight container in the fridge for 3 to 4 days.
Freezer: You can also freeze leftovers in a freezer safe air-tight container or plastic bag for up to 6 months.
Pro tips and tricks
~ Don’t use bread that’s TOO healthy. I have found that sprouted whole grain varieties tend to crumble and have a less than desirable texture in the end.
~ Use fresh dried spices. Spices that have been sitting in your pantry for more than 6 months aren’t going to be as flavorful as they could be. Time to buy new ones!
~ Rub the spices between your fingers before adding to the pan. This allows the oils to be released so they’ll be more fragrant.
~ Cook the spices with vegetables to release those fragrant oils even furthers. Putting them directly into the bread mixture without first cooking them won’t be as flavorful.
~ Do not add too much broth! You want the bread mixture moist, but not mushy. If there is a puddle of liquid at the bottom of the bowl, add more bread cubes until it’s soaked up.
~ On the other hand, add enough broth so that the vegan stuffing holds together! When the bread gets moist, it starts to break down and acts as the binder to hold the whole mixture together. If you don’t use enough broth, that won’t happen and the stuffing will fall apart.
Stuffing is just what it sounds like…a mixture used to stuff another food. Dressing is cooked in a baking dish or pan on it’s own.
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 I call it.
Yes! You can easily make this vegan stuffing up to 2 to 4 days in advance. Store the cooked stuffing tightly covered in the refrigerator. Reheat by baking in the oven at 350°F until warmed through.
Yes! Freeze your stuffing before or after baking tightly covered in several layers of aluminum foil or in air-tight containers. It will keep for about a month.
If you baked and then froze, you can bake from frozen, covered in aluminum foil, in a 350°F until warmed through, about 30 minutes. The USDA recommended reheating all leftovers until they reach 165°F.
If you froze the stuffing before baking, bake the full hour as directed in the recipe card.
Cover the pan of vegan stuffing with aluminum foil until the last 10 minutes. This ensures the entire pan gets heated through evenly. The last 10 minutes uncovered will ensure crispy edges. If you don’t want crispy edges, feel free to leave it covered for the entire cooking time.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Mushroom Stuffing
- 3 tbsp olive oil or oil of choice or vegan butter (use broth or water for an oi-free option)
- 1 large onion diced
- 3 celery stalks diced
- ⅓ cup dry white wine optional
- 16 ounces sliced mushrooms white button, Shiitake or Cremini
- 2 teaspoons dried thyme
- 1 ½ teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon Himalayan pink 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
- 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!
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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 says
I’m glad you enjoyed it, Georgina! Thank you for your feedback!