Homemade Vegan & Vegetarian Stuffing Recipe with Mushrooms
Honestly, is there anything better than stuffing on Thanksgiving?? IMO there isn’t! When I’m hosting, I always make sure to cook up a vegan and vegetarian stuffing recipe, too, because it’s the perfect way to be more inclusive for your guests. The highlight of this recipe are the mushrooms. Herby and mixed in with seeded bread, this vegetarian mushroom stuffing recipe will be your new fave this holiday season!
Homemade Vegetarian Stuffing Recipe for Thanksgiving
While I’m not vegetarian or vegan, I am there to say: this stuffing recipe is SO GOOD! I’ve made quite a few stuffing recipes over the years, but the addition of mushrooms makes this one truly stand out. I also love that it’s a way to be more inclusive to all of your holiday guests at the dinner table—especially for a holiday that revolves around roasting a giant bird! When it comes to making a vegetarian stuffing, mushrooms are the perfect addition to make it heartier.
Here’s our full vegan and vegetation stuffing recipe with mushrooms, written just for you by my super-talented recipe developer Josh Borden:
Vegan & Vegetarian Mushroom Stuffing Recipe
Equipment
- 1 baking dish
- 1 large skillet
- 1 large bowl
Ingredients
- 3 tablespoons olive oil (plus more for greasing the pan)
- 1 large rustic loaf of bread
- 3 cups leeks (~ 2 large, trimmed and slices)
- 1 1/2 pounds mixed mushrooms (chopped into bite-sized pieces)
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 tablespoons fresh sage (chopped)
- 1/2 cup dry white wine
- 1 1/4 mushroom stock (plus more if needed)
- 3 tablespoons fresh parsley (chopped)
Instructions
- Start by preheating your oven to 350°F (175°C) and greasing a baking dish with additional olive oil. Tear the rustic loaf into cubes and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until they soften, about 5 minutes. Then, add the mushrooms and continue cooking until they are tender, about 5-7 minutes
- In a large bowl, combine the torn bread, sautéed leeks, mushrooms, salt, pepper and sage. Pour in the white wine and mushroom stock, mixing until the bread pieces are evenly soaked. Transfer this mixture to the greased baking dish, pressing it down gently.
- Bake for approximately 30-40 minutes, or until golden brown. Before serving, sprinkle with chopped parsley.
Nutrition
And to make holiday hosting even easier, here are a few helpful answers to frequently asked questions about stuffing:
Can stuffing be frozen?
This stuffing (and most others) can definitely be frozen! I recommend making this mushroom stuffing recipe, then let it cool. Once cooled, store in an airtight container or resealable ziploc bag. When you’re ready to eat it, heat your oven to 325°F and cover with foil. Heat for about 15 minutes or until warm throughout. If the top isn’t as crispy as you’d like, take the foil off for the last 3-5 minutes.
Can stuffing be made ahead?
Yes! If you want to make this mushroom stuffing recipe ahead of time, simply add a bit more mushroom stock to it before reheating in the oven so that it doesn’t dry out. We recommend reheating it 325°F and covered with foil for about 15 minutes or until warm throughout.
How much stuffing should I make per person?
Our mushroom stuffing recipe is the perfect amount for between 6 and 8 people. A good rule of thumb is to estimate that each person will need about 3/4 cup of stuffing—but I always double that because obviously you want leftovers!
Leave a comment and let us know what you think of our mushroom stuffing recipe that’s vegan and vegetarian-friendly! We’ve got a few more delicious holiday recipes coming, too, so be sure to stay tuned.
