This Vegan Stuffing with Mushrooms is a savory and flavorful side dish that comes together easily for the holiday or family table. With some simple seasonings and really delectable additions, this stuffing will become a favorite.
This blog post is sponsored by Flora Plant Butter
Stuffing is one of those dishes that brings back memories, and apart from its nostalgic appeal, a good stuffing is just SO delicious. Filled with texture and aromatic flavors, this Vegan Stuffing with Mushrooms is a perfect side dish for a warm and comforting meal.
What makes this stuffing even more tasty is Flora Plant Butter, which gives such delicious buttery flavor while being completely vegan. Stuffing is known for its rich and buttery taste, and it certainly delivers for this recipe! Plus, it’s non-GMO, gluten free, and wrapped in 100% paper. Such a win!
We’re loving how versatile it is as well, as I’ve used Flora Plant Butter in a variety of savory dishes and even baking for that indulgent, buttery flavor. It’s available at your local Kroger store, or you can even buy it online at Flora.com!
The vegetables are sauteed in Flora Plant Butter and then combined with plenty of seasonings, crisp toasted bread, and savory vegetable stock. There’s some fun additions in this recipe too, including roasted mushrooms, dried cranberries, and walnuts.
What I love about this Vegan Stuffing with mushrooms
Despite its bold flavors, this stuffing is very easy to put together. It times out really well too, as you can toast the bread and roast the mushrooms in the oven while the vegetables saute on the stove. Then, simply combine the ingredients with vegetable broth prior to baking.
While the stuffing is baking, the flavors combine further, and the top of the bread gets nice and crispy. I just love when there’s lots of texture in a stuffing!
I like to top the stuffing with some fresh herbs before serving, and you can totally use dried parsley if you don’t have fresh herbs on hand. The herbs add a beautiful green color, of course, and lots of flavor.
As a yummy combination with the roasted mushrooms, this recipe also uses dried cranberries and walnuts. They add great texture and a pop of sweetness.
how this recipe comes together
The steps are simple for this stuffing recipe! First, preheat the oven and then cube your bread. You can even use two different kinds of bread for some variety in texture. I used ciabatta and sourdough here, but you can use your choice of hearty bread.
You’ll toast the cubes in the oven on one tray, while roasting the mushrooms on a second tray. While those are in the oven, chop the vegetables – a mix of onion, carrot, and celery. They saute on the stove, with some dried seasoning.
Then, combine everything in a mixing bowl and slowly add the vegetable broth (around 2 to 3 cups). You want the mixture to be wet but not soaking. The bread mixture will absorb the broth, so you can add the broth 1/2 cup at a time to allow for the absorption process without making it too wet.
This Vegan Stuffing with Mushrooms is a great way to celebrate the season, and get in some delicious plant-based goodness. It’s been a favorite in our house, and I hope you enjoy it as much as we do!
Other delicious comfort food recipes
Pasta with Vegan Cashew Cream Sauce
Vegan Stuffing with Mushrooms
Ingredients
- 9 cups bread cubed
- 12 oz. mushrooms
- 1/2 tbsp oil
- 3 tbsp Flora Plant Butter
- 1 medium onion finely chopped
- 1 1/2 cups celery finely chopped
- 1 1/2 cups carrots peeled and chopped
- 2-3 cups vegetable broth
- 1 tsp pepper
- 1 tsp kosher salt
- 1/4 tsp ground sage
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1/4 cup dried cranberries
- 1/3 cup walnuts chopped
- 2 tbsp fresh parsley finely chopped
- 3-5 sprigs fresh thyme
Instructions
- Preheat oven to 375 degrees Fahrenheit. Halve or quarter the mushrooms (depending on size) and arrange them on a baking tray. On a second tray, place the bread cubes. Place both trays in the oven and bake for 15 minutes.
- Remove trays from oven, toss, and place them back into the oven only until the bread is lightly toasted and the mushrooms are browned.
- Meanwhile, in a large skillet, add the Flora Plant Butter, onion, celery, carrots, pepper, kosher salt, ground sage, dried oregano, and dried parsley. Cook over medium heat, stirring frequently, for 12 to 15 minutes until carrots are crisp-tender.
- Transfer the vegetable mixture to a large mixing bowl, along with the toasted bread cubes, chopped walnuts, dried cranberries and roasted mushrooms. Stir gently. Add the vegetable broth slowly, stirring gently. Depending on your bread and toasted the cubes have gotten, you may not need the full 3 cups of vegetable broth. Do not make the mixture too wet.
- Transfer the bread mixture to a lightly greased baking dish.
- Place baking dish into the oven, covered, for 20 minutes. Uncover and bake another approx 25 minutes. If getting too browned, you may re-cover.
- Top with fresh parsley and thyme for serving.