How long does onion, celery, and mushroom stuffing [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can onion, celery, and mushroom stuffing [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make onion, celery, and mushroom stuffing [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is onion, celery, and mushroom stuffing [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does onion, celery, and mushroom stuffing [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

44.8K Views 7 months ago

Onion, Celery, and Mushroom Stuffing
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Mushroom Recipes

Onion, Celery, and Mushroom Stuffing [Vegan]

1667

Dairy Free

Vegan

This is my simple stuffing. If you want it to be gluten-free, use gluten-free bread cubes. Otherwise, use whatever bread you like. If, like me, you are making this a day ahead, you might want to add an extra cup of broth and undercook it just a bit. That way,... Read More

Ingredients You Need for Onion, Celery, and Mushroom Stuffing [Vegan]

2 Tbs. extra-virgin olive oil
4 Tbs. vegan butter
1 large onion, chopped
ribs celery, chopped
8 oz. button or cremini mushrooms, chopped
2 cloves garlic, minced
1 bay leaf
1 Tbs. fresh sage, chopped or 1 tsp. dried sage
1 Tbs. fresh thyme, chopped or 1 tsp. dried thyme
½ tsp. dried rosemary
½ tsp. dried oregano
1/8 tsp. nutmeg
1 tsp. Kosher salt
½ tsp. fresh ground black pepper
¼ cup fresh parsley, chopped
8 cups gluten-free bread cubes
4-5 cups low-sodium vegetable broth

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How to Prepare Onion, Celery, and Mushroom Stuffing [Vegan]

Preheat the oven to 400 degrees. In a large skillet, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until softened but not brown, about 4 minutes. Add the mushrooms and let cook until softened and browned, about 5 minutes. Mix in the garlic and the seasonings.
Add the parsley and the bread cubes to the skillet. Mix well. Moisten the cubes with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
Transfer the stuffing to a large casserole dish tha has been brushed with some oil or cooking spray. Bake until the stuffing is set and crisp, about 15 minutes. Then turn the casserole dish around and cook 5 more minutes until browned to your liking. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Lori says:

October 25, 2014 at 8:40 pm

How many ribs of celery?
Judy Waterrose-Rizk says:

November 21, 2013 at 11:17 am

This is my mom’s version for the past oh I don’t know 60 years. She 90 now.it is delish
Jasmine Melanie says:

November 21, 2013 at 7:00 am

me hungryyyyy

Comments are closed.

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