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5 from 4 votes
Pan of vegan stuffing with mushrooms, celery, and lots of herbs. A gray and white striped kitchen towel lies nearby along with a serving fork and spoon.
Vegan Stuffing with Mushrooms
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

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.

Course: Side Dish
Cuisine: dairy free, egg free, nut free, vegan
Keyword: mushroom stuffing, vegan thanksgiving sides, vegan thanksgiving stuffing
Servings: 10 servings
Calories: 180 kcal
Author: Jenn Sebestyen
  • 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
  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. Add the wine to the skillet and sauté 4-5 minutes until mostly cooked off.

  5. Add the mushrooms, thyme, sage, rosemary, salt, and pepper, and cook until softened and fragrant - about 8-10 minutes.

  6. 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. 

  7. Transfer the mixture to a rectangular baking dish. Cover with foil and bake 50 minutes. 

  8. Uncover the stuffing and bake another 10 minutes just until the edges get a bit crispy.**

  9. Serve and enjoy!

Recipe 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. 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.



Nutrition Facts
Vegan Stuffing with Mushrooms
Amount Per Serving
Calories 180 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 317mg14%
Potassium 108mg3%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 4g4%
Protein 6g12%
Vitamin A 200IU4%
Vitamin C 3.3mg4%
Calcium 80mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.