Vegan Mushroom Stuffing
This Vegan Mushroom Stuffing is a definite must for your Thanksgiving table! Just like traditional bread stuffing with mushrooms, celery, and lots of herbs. It's soft, moist, and fluffy.
Servings: 10 servings
Calories: 180kcal
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!
Video
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. (You can let the bread sit out uncovered overnight to dry it out just a bit, but I've made this without doing that and it's still works.)
~ 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