Vegan Mushroom Stuffing
This Vegan mushroom stuffing is almost a meal on its own! It’s got a great savory flavor. It’s also packed with nutrition from the mushrooms, veggies, and bread (especially if you use whole wheat bread like we did).
We truly loved this stuffing with our mushroom gravy. It even goes well with our cranberry mango sauce!
Vegan Mushroom Stuffing
Savory Vegan mushroom stuffing. Perfect for the holidays.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 8
Equipment
- Large Baking Dish
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.
