Fresh herbs and savory mushrooms make this flavorful vegan stuffing recipe a crowd-pleaser. Bake a pan for the holidays or serve it as an easy weeknight side dish.
Vegan Stuffing
Updated on Mar. 25, 2024
Regardless of whether you call it “stuffing” or “dressing,” this tasty carb-filled side dish is universally loved. Most stuffing recipes rely on either turkey stock or sausage for their signature savoriness. The good news is that vegan stuffing is not only possible, it’s every bit as delicious as the traditional version. It might just be one of those vegan recipes that even meat eaters love. The secret to our delicious vegan stuffing? Mushrooms, plus plenty of delicious herbs.
Vegan Stuffing Ingredients
- Olive oil
- Mushrooms
- Onion
- Celery ribs
- Garlic cloves
- Fresh parsley
- Salt
- Sage
- Dried thyme
- Pepper
- French bread
- Chopped pecans
- Vegetable broth
Directions
Step 1: Saute the vegetables
Preheat the oven to 325°F.
In a large skillet, heat the oil over medium heat. Add the mushrooms, onion and celery. Cook until tender, stirring occasionally, about five to seven minutes. The vegetables should be soft, collapsed and lightly golden, but not browned.
Add the garlic and cook for one minute longer until just fragrant. Stir in the parsley, salt, sage, thyme and pepper and remove from the heat. This aromatic mixture will create the base flavor for the vegan stuffing.
Step 2: Combine the ingredients
In a large bowl, combine the cubed bread, vegetable mixture and pecans. Gradually drizzle in the broth and stir to combine.
Editor’s Tip: Toasting nuts adds crunch and brings out more flavor—and it’s simple to do.
Step 3: Bake
Transfer everything to a greased 13×9-inch baking dish. Cover with foil and bake for 30 minutes. Then uncover and bake until lightly browned, 15 to 20 minutes longer.
How to Store Vegan Stuffing
Leftover stuffing can be transferred to an airtight container and refrigerated for up to four days.
Vegan Stuffing Tips
What can I add to vegan stuffing?
For an extra layer of flavor, add chopped fennel to the sauteed vegetable mixture. If you want a vegan stuffing that’s even more savory, swap out the vegetable broth for mushroom broth.
What do I serve with vegan stuffing?
This savory stuffing will go perfectly with all your Thanksgiving favorites, like green bean casserole and mashed potatoes. It’s equally as great as a side for a regular weeknight meal, especially if you’re planning a menu of vegan dinner recipes.
Vegan Stuffing
Prep Time
25 min
Cook Time
45 min
Yield
8 servings
Ingredients
- 1/4 cup olive oil
- 1/2 pound sliced fresh mushrooms
- 2 celery ribs, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/2 cup minced fresh parsley
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons rubbed sage
- 3/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 8 cups cubed day-old French bread
- 1 cup coarsely chopped pecans, toasted
- 2 to 2-1/2 cups vegetable broth
Directions
- Preheat oven to 325°. In a large skillet, heat oil over medium heat. Add mushrooms, celery and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in parsley, salt, sage, thyme and pepper; remove from the heat. In a large bowl, combine bread, vegetable mixture and pecans. Stir in broth. Transfer to a greased 13x9-in. baking dish.
- Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts
3/4 cup: 270 calories, 18g fat (2g saturated fat), 0 cholesterol, 835mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 6g protein.
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Mushrooms add earthy flavor to this vegan dressing. Crunchy toasted pecans are stirred in before baking, but walnuts or almonds could also be used. —Taste of Home Test Kitchen
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