How do I prevent my stuffing from becoming soggy?

This recipe prevents sogginess by toasting the day-old bread chunks until golden and crispy before mixing them with the broth and sauteed vegetables.

Can I use different types of mushrooms in this vegan stuffing?

While the recipe specifies crimini mushrooms, you could substitute with other varieties like button mushrooms or a wild mushroom blend for a different flavor profile.

What kind of bread is best for this Mushroom Sage Stuffing?

The recipe calls for high-quality, day-old bread, which is ideal for absorbing the flavorful broth without becoming mushy after toasting.

How should I store leftover Mushroom Sage Stuffing?

Store any leftover stuffing in an airtight container in the refrigerator. Reheat gently in the oven or microwave for best results.

Can I prepare any part of this stuffing ahead of time?

You can chop the vegetables and herbs, and even toast the bread ahead of time. Store them separately until you're ready to combine and bake.

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Mushroom Sage Stuffing
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A golden-brown vegan Mushroom Sage Stuffing, baked in a dish, showing crispy edges and flecks of herbs and mushrooms, ready to be served.

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Mushroom Sage Stuffing [Vegan]

Dairy Free

Vegan

Traditionally made with chicken or turkey broth, this stuffing is entirely plant-based. The flavorful mushroom broth brings the rich, umami flavor that you may think you’d be missing with an entirely vegan stuffing.

Ingredients You Need for Mushroom Sage Stuffing [Vegan]

1/2 lb. (approx. 10 cups) high quality, day-old bread
2 tablespoons vegan butter
1 shallot, thinly sliced
1/4 lb. crimini mushrooms, chopped
2 stalks celery, diced
2 cloves garlic, sliced
2 carrots, diced
1 tablespoon chopped, fresh rosemary
1 tablespoon fresh thyme
1 tablespoon chopped, fresh sage
1 bay leaf
2 1/2 cups vegetable broth
1/2 teaspoon kosher salt
Freshly ground black pepper

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How to Prepare Mushroom Sage Stuffing [Vegan]

Preheat the oven to 400 degrees. Grease an 8×12 baking dish with vegan butter.
Tear bread into equal-sized chunks. Spread out into a single layer on a baking sheet. Toast for 4-5 min. until golden brown and crispy. Add to a large bowl.
In a large skillet, melt butter. Add shallot, mushrooms, celery, and a pinch of salt. Saute for 2-3 min. until fragrant and translucent. Add carrots and garlic. Saute for 2 min. more. Add in the rest of the ingredients. Bring to a simmer and let cook for an additional 8 min. Season with salt and pepper to taste if needed. Remove bay leaf. Pour broth over the bread. Stir to combine.
Spread out the stuffing into an even layer into the prepared baking dish. Bake for 35 min. until golden brown. Serve right away, either plain or topped with Mushroom Gravy.