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    Home » Recipes » Thanksgiving

    Vegan Mushroom Stuffing

    Published: Oct 29, 2020 by Jenn Sebestyen

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    Vegan stuffing in a white porcelain casserole dish.
    Serving of stuffing on a white plate in front of the baking dish.
    Finished dish of vegan stuffing with mushrooms in a white baking dish.

    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. 

    Finished dish of vegan stuffing with mushrooms in a white baking dish.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips and tricks
    5 FAQs
    6 More vegan mushroom recipes
    7 Vegan Mushroom Stuffing

    Ingredients you need

    Recipe ingredients arrayed in individual bowls on a table.
    Vegan Stuffing ingredients: bread, mushrooms, onion, celery, vegetable broth, dry white wine, dried herbs (thyme, sage, and rosemary), salt and pepper, and fresh parsley.

    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!

    3 photo collage: diced bread; diced onion and celery; sliced mushrooms.

    Prep all your ingredients first. Cube the bread (1), dice the onion and celery (2) and slice the mushrooms (3).

    4 photo collage: sautéing onions and celery with wine and herbs.

    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).

    2 photo collage: adding mushrooms to skillet and cooking them down.

    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).

    4 photo collage: mixing all the prepared ingredients in a large bowl.

    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).

    4 photo collage: uncooked mixture in pan, covering w/ foil and baking.

    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.

    Spoonful of vegan mushroom stuffing being lifted out of the baking dish.

    FAQs

    What is the difference between stuffing and dressing?

    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.

    Can stuffing be made ahead of time?

    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.

    Can you freeze stuffing?

    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.

    Should stuffing be cooked covered or uncovered.

    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.

    More vegan mushroom recipes

    • Vegan Stuffed Mushrooms
    • Vegan Mushroom Soup
    • Creamy Vegan Mushroom Pasta
    • Lentil Mushroom Tacos
    • Vegan Mushroom Pepper Steak
    Serving of stuffing on a white plate in front of the baking dish.

    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!

    Finished dish of vegan stuffing with mushrooms in a white baking dish.

    Vegan Mushroom Stuffing

    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. 
    5 from 17 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10 servings
    Calories: 180kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Bread knife
    • Large Cutting Board
    • Chef's Knife
    • Large mixing bowl
    • Skillet
    • Casserole dish

    Ingredients

    • 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

    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

    ~ 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. I’ve also used sourdough in the past with terrific results.
    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.
    ~ To make this oil-free, sauté the vegetables in broth or water.
    ~ White wine adds an extra layer of flavor. 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.
    ~ Add just enough broth to moisten the mixture well, but not too much that there is liquid sitting the bottom of the mixing bowl. If you accidentally use too much liquid, add more cubes of bread until it is all absorbed.
    ~ 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.
     
     

    Nutrition

    Calories: 180kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 317mg | Potassium: 108mg | Fiber: 3g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 3.3mg | Calcium: 80mg | Iron: 2.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Cathy Coughlin says

      December 29, 2021 at 10:28 am

      Love this! I also added a little bit of veggie sausage!5 stars

      Reply
      • Jenn Sebestyen says

        December 29, 2021 at 8:00 pm

        Thanks, Cathy! Love the veggie sausage addition!

        Reply
    2. Rachel Seable says

      November 29, 2021 at 10:26 pm

      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!5 stars

      Reply
      • Jenn Sebestyen says

        November 30, 2021 at 3:54 pm

        That’s great, Rachel! I’m so happy to hear this! Thank you for your feedback.

        Reply
    3. Rosemary says

      November 28, 2021 at 9:39 am

      I loved this stuffing. The recipe is a keeper. I will be making this stuffing throughout the year. Thanks!!!!

      Reply
      • Jenn Sebestyen says

        November 28, 2021 at 5:33 pm

        I’m so happy to hear that, Rosemary. Thank you!

        Reply
    4. Miryam says

      November 25, 2021 at 6:50 pm

      this was the best stuffing i’ve had!!! thank u so much for the recipe, i will definitely make it again5 stars

      Reply
      • Jenn Sebestyen says

        November 25, 2021 at 9:47 pm

        I’m so happy to hear that, Miryam. Happy Thanksgiving!

        Reply
    5. Kim says

      November 29, 2020 at 2:18 pm

      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.5 stars

      Reply
      • Jenn Sebestyen says

        November 29, 2020 at 2:48 pm

        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!

        Reply
    6. Chris says

      December 02, 2019 at 11:45 am

      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.5 stars

      Reply
      • Jenn Sebestyen says

        December 02, 2019 at 2:41 pm

        Yay! It’s my absolute favorite stuffing…I’m so happy to pass it on to everyone else! Thank you!

        Reply
    7. Megan says

      December 23, 2018 at 9:39 am

      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?

      Reply
      • Jenn S. says

        December 24, 2018 at 10:34 am

        Yes! If it’s looking dry before you reheat, you can add more broth and then pop in the oven. Enjoy!

        Reply
    8. Sonja says

      November 23, 2018 at 1:34 am

      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!

      Reply
      • Jenn S. says

        November 23, 2018 at 8:01 pm

        That’s wonderful, Sonja! I’m so happy to hear that. Thank you for letting me know. I hope you enjoyed your holiday celebration!

        Reply
    9. Lauren Smith | The Oatmeal Artist says

      November 23, 2017 at 11:26 pm

      This was delicious. Thank you. It tasted classic enough to feel like what my mom made in my childhood, but with better ingredients. 🙂5 stars

      Reply
      • Jenn S. says

        November 24, 2017 at 9:19 am

        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!

        Reply
    10. Cayter says

      November 19, 2017 at 4:41 pm

      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?

      Reply
      • Jenn S. says

        November 19, 2017 at 4:58 pm

        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!

        Reply
    11. Kourtney says

      November 15, 2017 at 6:33 pm

      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.

      Reply
      • Jenn S. says

        November 15, 2017 at 8:40 pm

        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.

        Reply
    12. Julie @ Running in a Skirt says

      November 14, 2017 at 7:08 am

      Oh my goodness!!! Love the addition of mushrooms in your stuffing. So hearty and delicious for the holidays.5 stars

      Reply
    13. Alisa Fleming says

      November 13, 2017 at 9:37 pm

      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.

      Reply
      • Jenn S. says

        November 13, 2017 at 9:57 pm

        You’ve got that right! A little for the stuffing, a lot of the chef! 🙂

        Reply
    14. Emily Kyle says

      November 13, 2017 at 6:21 pm

      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!5 stars

      Reply
      • Jenn S. says

        November 13, 2017 at 7:16 pm

        Thank you, Emily! I know mushrooms are a love/hate ingredient. I grew up on them so have always loved them!

        Reply
        • Christine says

          November 26, 2019 at 4:17 pm

          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

          November 26, 2019 at 7:10 pm

          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!

    15. Nicole @ Bento Momentos says

      November 13, 2017 at 9:24 am

      This looks really good — thanks for sharing!

      Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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