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Vegan Mushroom Sage Stuffing

Toasty chunk of fresh bread tossed in a flavorful mushroom broth with notes of fresh sage, rosemary, and thyme.

Course Side Dish
Keyword easy vegan dinner recipe, mushroom sage stuffing, side dish, thanksgiving
Prep Time 15 minutes
Cook Time 45 minutes
Author Taavi Moore


  • 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


  1. Preheat the oven to 400 degrees. Grease an 8x12 baking dish with vegan butter.

  2. 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.

  3. 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.

  4. 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.