Vegan Stuffing with Mushrooms
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.
Servings: 6 people
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.