Toasty chunks of fresh bread tossed in a flavorful mushroom broth with notes of fresh sage, rosemary, and thyme.
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.
Tip for making the perfect stuffing: quality bread.
Locate your favorite bakery or best local bread, leave it out overnight, and tear it opposed to cubbing it. The texture of tearing the bread yields a much better end result.
This Vegan Mushroom Sage Stuffing…
- The perfect Thanksgiving side dish
- 100% plant-based
- Oh so delicious!
Toasty chunk of fresh bread tossed in a flavorful mushroom broth with notes of fresh sage, rosemary, and thyme.
- ½ lb. (approx. 10 cups) high quality, day-old bread
- 2 tbsp vegan butter
- 1 shallot, thinly sliced
- ¼ lb. crimini mushrooms, chopped
- 2 stalks celery, diced
- 2 cloves garlic, sliced
- 2 carrots, diced
- 1 tbsp chopped, fresh rosemary
- 1 tbsp fresh thyme
- 1 tbsp chopped, fresh sage
- 1 bay leaf
- 2 ½ cups vegetable broth
- ½ tsp kosher salt
- Freshly ground black pepper
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.