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Vegan Mushroom Stuffing

Vegan Mushroom and Herb Stuffing

Stuffing is a crowd pleaser for any holiday gathing, and this vegan mushroom and herb stuffing will be a hit on any table. Mushrooms and walnuts add heft to this dairy-free version of a classic.

Course Side Dish
Type American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings

What You'll Need

For the stock:

  • 1 quart low-sodium vegetable stock
  • 1 large onion large diced
  • 3 stalks celery roughly chopped
  • 8-10 baby bella mushrooms roughly chopped
  • 3-4 sprigs of thyme
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the stuffing:

  • 1 x-ounce loaf of bread such as sourdough or ciabatta, cut into ½” cubes
  • 12 ounces mixed mushrooms roughly chopped
  • 1 leek trimmed and thinly sliced
  • cup walnuts finely chopped
  • 2 sprigs sage finely chopped
  • 1 sprig fresh rosemary finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

What to Do

Make the stock:

  1. In a large stock pot, heat a tablespoon of olive oil over medium-high heat until it shimmers. Add the mushrooms to the pot.
  2. Saute, stirring occasionally, until the mushrooms are browned around the edges, about 4 minutes. Add the onion and celery and continue to saute for 3-4 minutes, until the vegetables are slightly softened.
  3. Add the vegetable stock and thyme to the pot. Bring to a boil, then reduce to a simmer.
  4. Simmer the stock and vegetables for 25-30 minutes. Remove from the heat and season with salt and pepper to taste.
  5. Pour the stock into a heat-safe container, straining out the vegetables. You should have 3-3 ½ cups of stock. If the stock reduced too much, add a little water to get at least 3 cups. This can be made up to 3 days in advance.

Make the vegan mushroom stuffing:

  1. Preheat the oven to 300ºF. Spread the cubed bread onto a sheet tray in an even layer, and bake for 15-20 minutes, or until they are slightly dried out. Set aside, then increase the oven temperature to 375ºF. (This will help the bread absorb the other flavors of the stuffing!)
  2. While the bread is in the oven, add 1 tablespoon of olive oil to a large pot over medium-high heat. Add the mixed mushrooms, and saute until browned, about 5 minutes.
  3. Add the sliced leeks and an additional tablespoon of olive oil to the pot. Saute 3-4 minutes, until the leeks are softened. Season with salt and pepper to taste.
  4. Add the walnuts and herbs to the pot and stir until everything is well combined. Add the bread, and 2 cups of the vegetable stock and stir until evenly mixed. If the mixture seems a little dry, add some more stock. When in doubt, add a little more stock.
  5. Transfer the mixture to an oiled 8”x8” square or 9” round baking dish. Bake for 35-40 minutes, or until the top of the stuffing is golden brown.

Recipe Notes

Leftover stock can be stored in the fridge for a few days or frozen for up to 3 months.