Vegan Mushroom Stuffing

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This easy Vegan Mushroom Stuffing recipe is almost a meal on its own! Serve it with savory sides to make a delicious and memorable holiday feast. We truly loved this stuffing with our vegan mushroom gravy. It even goes well with our cranberry mango sauce!

More Sides?  You’ll be craving this Freshly Baked Vegan Green Bean Casserole and these Vegan Mashed Potatoes Done Right!

Vegan Mushroom Stuffing recipe thanksgiving

Vegan Mushroom Stuffing is the quintessential Thanksgiving side dish that can make or break your holiday meal. But what if I told you there was a way to elevate this traditional dish to new levels of deliciousness, while also being kind to your health and the planet? 

It’s time to shake things up and add a new twist to your traditional Thanksgiving or Christmas menu. Mushroom stuffing is the perfect dish to elevate your holiday feast and impress your guests with its rich flavors and unique texture. From savory mushrooms to fresh herbs and spices, this dish is sure to become a new family favorite.

With simple instructions and a few variations, you can easily customize this dish to accommodate different dietary restrictions and this vegan dish is more budget-friendly than purchasing pre-made stuffing from the store.  It can be adjusted to fit any taste!   

Get ready to impress your family and friends with this mouthwatering dish that will leave everyone asking for seconds.”

Vegan Mushroom Stuffing

Ingredients You Need for Our Vegan Mushroom Stuffing Recipe

  • 1 loaf bread – We used whole wheat bread, but use any bread you like.
  • 4 stalks celery chopped
  • 2 cups carrots chopped 
  • 1/2 cup non-dairy butter
  • 1 tbsp olive or grapeseed oil
  • 16 oz mushrooms sliced
  • 2 replacers egg, We used Bobs Red Mill Egg Replacer
  • 1 & 1/4 cup vegetable broth
  • 5 oz fresh spinach
  • 1 tsp ground sage
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp dried marjoram
  • salt & pepper to taste

How to Make Vegan Mushroom Stuffing

  1. Preheat oven to 350 degrees. Peel apart bread slices into small chunks. We didn’t use the end slices. Place bread chunks on 2 separate shallow baking pans. Bake for 3 minutes, then swap baking pans (move lower to top, and top to lower), and then bake for 3 more minutes. Remove from heat.
  2. In a large pan or skillet heat 1/2 cup butter on medium heat. Add 16 oz. sliced mushrooms, 4 chopped celery stalks, and 2 cups chopped carrots. Cook for about 10 minutes stirring often. Then add spinach and cook for another 2 minutes until it’s wilted. Set aside.
  3. In a medium-large bowl add 1 & 1/4 cups vegetable broth, replacements for 2 eggs, 1 tsp ground sage, 1/2 tsp dried thyme, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1 tsp dried marjoram. Stir well.
  4. Put bread chunks in large baking dish, and top with broth mixture and vegetables. Season with salt & pepper if you desire. Stir well with a wooden spoon. Bake at 350 degrees for 50 minutes. Every 15-20 minutes you can take the stuffing out of the oven and give it a stir.

Vegan Mushroom Stuffing recipe thanksgiving

In conclusion, this vegan mushroom stuffing is a perfectly delicious alternative to traditional stuffing. It has the potential to be even healthier than its non-vegan counterpart while still providing full flavor and satisfaction.

Our Vegan mushroom stuffing recipe is the perfect addition to any holiday meal and is sure to please everyone at the table.  By incorporating mushrooms as a main ingredient, we not only add a rich and earthy flavor to our dishes, but we also reap the nutritional benefits that come with them.  So why not try this savory vegan stuffing for your next meal?

More Delish!

Vegan Mushroom Stuffing

Our Vegan Mushroom Stuffing is the perfect addition to any holiday meal and this Thanksgiving recipe is sure to please everyone at the table.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: Vegan
Keyword: Plantbased Stuffing, Vegan Mushroom Stuffing, Vegan Stuffing
Servings: 8

Equipment

Ingredients

  • 1 loaf bread We used whole wheat bread, but it will work with white too.
  • 4 stalks celery chopped
  • 2 cups carrots chopped (~9 oz)
  • 1/2 cup non-dairy butter
  • 1 tbsp olive or grapeseed oil
  • 16 oz mushrooms sliced
  • 2 replacers egg We used Bobs Red Mill Egg Replacer
  • 1 & 1/4 cup vegetable broth
  • 5 oz fresh spinach
  • 1 tsp ground sage
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp dried marjoram
  • salt & pepper to taste

Instructions

  • Preheat oven to 350 degrees. Peel apart bread slices into small chunks. We didn't use the end slices. Place bread chunks on 2 separate shallow baking pans. Bake for 3 minutes, then swap baking pans (move lower to top, and top to lower), and then bake for 3 more minutes. Remove from heat.
  • In a large pan or skillet heat 1/2 cup butter on medium heat. Add 16 oz. sliced mushrooms, 4 chopped celery stalks, and 2 cups chopped carrots. Cook for about 10 minutes stirring often. Then add spinach and cook for another 2 minutes until it's wilted. Set aside.
  • In a medium-large bowl add 1 & 1/4 cups vegetable broth, replacements for 2 eggs, 1 tsp ground sage, 1/2 tsp dried thyme, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1 tsp dried marjoram. Stir well.
  • Put bread chunks in large baking dish, and top with broth mixture and vegetables. Season with salt & pepper if you desire. Stir well with a wooden spoon. Bake at 350 degrees for 50 minutes. Every 15-20 minutes you can take the stuffing out of the oven and give it a stir.

Notes


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