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…
- Easy
- Simple
- Quick
- 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
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Preheat the oven to 400 degrees. Grease an 8×12 baking dish with vegan butter.
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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.
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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.
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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.
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