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This Vegan mushroom stuffing tastes like Thanksgiving. The recipe uses two pounds of sautéed mushrooms which are deeply spiced with fragrant sage, tossed with soft pieces of whole wheat bread, and complemented by tender-crisp slices of celery. Common brown or white mushrooms (also called cremini) are full of flavor and work perfectly here. These rich ingredients are brightened with handfuls of fresh parsley, a chopped onion, a little salt and pepper, and poultry seasoning. Everyone at the table will love this vegan mushroom stuffing. It's a show-stopper!

Show Stopper Mushroom and Sage Stuffing [Vegan]

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Serves

10-12

Ingredients You Need for Show Stopper Mushroom and Sage Stuffing [Vegan]

  • 1 cup salted non-dairy butter
  • 2 heaping cups chopped celery
  • 1 heaping cup chopped onion
  • 2 pounds brown or white mushrooms, sliced
  • 2 cups vegetable broth
  • heaping 1/2 cup chopped parsley
  • 1 tablespoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon poultry seasoning blend
  • 1 loaf (16 to 20 ounces) sliced whole wheat sandwich bread, cut into cubes

How to Prepare Show Stopper Mushroom and Sage Stuffing [Vegan]

  1. Preheat oven to 350°F.
  2. In a huge pot (an 8-quart size), melt the non-dairy butter over medium heat. When melted, add the chopped celery, onion, and sliced mushrooms. Toss to coat, then sauté, occasionally stirring, until the vegetables have softened, 15 to 20 minutes.
  3. Then remove the pan from heat, and stir in the vegetable broth, parsley, sage, salt, pepper, and poultry seasoning.
  4. When evenly mixed, add the bread pieces, and stir gently to combine.
  5. Transfer the mixture to a 9×13-inch baking dish, and spread evenly. Cover tightly with foil, and bake for 35 minutes.
  6. Serve hot, and enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

- For the bread, use a basic, soft wheat sandwich bread. - A multigrain loaf with seeds is not right for this dish and would interfere with the soft texture of the stuffing.

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About The Author

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Adam Merrin and Ryan Alvarez

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Adam and Ryan are two husbands cooking together in a small kitchen in a house on a hill in Eagle Rock, California, sharing recipes, stories, and traveling the world. Their blog Husbands that Cook has a variety of delicious, quick, and easy vegetarian home-cooked meals and healthy vegan options, as well as some of their favorite dishes from around the world. They love cooking with seasonal produce, and their recipes feature various fresh ingredients throughout the year.

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