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.
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.