Vegan Mushroom Stuffing

This vegan mushroom stuffing is an easy swap for boxed stuffing! Savory, with the perfect balance of soft and crispy, it's a must-have side this holiday season.

Course Holiday Recipes, Side Dish

Cuisine American

Diet Vegan

Prep Time 30

Cook Time 40

Total Time 1 10

Servings cups

Calories 99kcal

Author Louisa

Equipment

Ingredients

1 loaf whole wheat bread, cut into 1/2-inch cubes
1 cup vegetable broth
1/2 cup vegan butter
3 stalks celery, diced
1 onion, diced
8 oz Baby Bella mushrooms, finely chopped
2 tsp salt
1 tsp sage
1 tsp poultry seasoning
1/4 tsp pepper

Instructions

Preheat the oven to 250°F.
Arrange the bread cubes in a single layer on the baking sheet and bake them for 20 to 25 minutes until toasty and dry. Set aside.
Increase the oven temperature to 350ºF. Grease a 9 x 13 baking dish and set aside.
Combine the vegetable broth, vegan butter, celery, onion, and mushrooms in a saucepan. Melt the butter and simmer for 10 to 12 minutes or until the veggies are tender.
Add the salt, sage, poultry seasoning, and pepper. Stir until combined and remove from heat.
Place the toasted bread in a large bowl. Pour in the mushroom mixture and mix until all the bread cubes are coated.
Transfer to the prepared baking dish and bake for 40 minutes or until the bread no longer seems wet.

Notes

Mix everything immediately after pouring the liquid over the bread cubes. The bread cubes should be evenly coated with no excess liquid underneath them.
Customize your vegan mushroom stuffing! Some delicious additions are jalapenos for some kick, diced apple for sweetness, and roasted chestnuts for a different texture.
You can store vegan stuffing with mushrooms in an airtight container in the fridge for up to 4 days. To serve, reheat it in the oven at 350°F.

Nutrition