This Vegan Stuffing with Wild Mushrooms is the recipe that finally convinced me, after 30+ years, that I actually like stuffing. A lot.
I used think stuffing was not only boring but also unappetizing. That’s likely because I had a lot of dry stuffing, a lot of boxed stuffing, and other mediocre versions growing up.
Fast forward to this stuffing, which completely changed my mind with its deep savory flavor and tender and moist interior with slightly crisp exterior.
Make it for Thanksgiving and Christmas, and watch your guests come back for seconds!
In this post:
A happy (and festive) accident
You might have noticed that my stuffing looks like a wreath. You can call it a Stuffing Wreath, if you’d like. This beautiful little thing actually came about by accident.
The first time I tested this recipe, when I opened my cupboard to grab my baking pan, I realized I had stashed it in our basement storage closet to save space.
So I grabbed the nearest pan that seemed like it could work. A 12-cup Bundt pan. Bundt pans are typically reserved for bundt cakes, but I figured it held nearly the same volume as a 13×9-inch pan, so I decided to give it a try.
And it worked out! Of course, this recipe is delicious whether you use a bundt pan or a more traditional 13×9 pan, so pick whatever you have on hand.
Ingredient Notes
Mushrooms
This recipe calls for 1 pound wild mushrooms and 1/2 pound ordinary mushrooms, but I understand that wild mushrooms are pricy, so you can use a smaller quantity of wild mushrooms, if you prefer.
Tips for buying: For wild mushrooms, use what you have access to, whether oyster, maitake, or chanterelles. If you have a local farmers market or large Asian grocery store, you’ll often find several varieties. Well-stocked grocery stores like Whole Foods and Sprouts also sell many varieties.
Substitute: If you do use only button mushrooms, just keep in mind that they are are more watery than wild mushrooms (at least in my experience), so it might take a few more minutes for the liquid to evaporate when cooking button mushrooms than when cooking a combination of wild and button mushrooms.
Fresh Herbs
This recipe calls for fresh sage, thyme, and rosemary, but I have also made it with thyme and oregano. Both combos are great, so use what you have or can find.
Substitute: For a recipe that’s fit for the holidays, I don’t recommend replacing the fresh herbs with dried herbs. Fresh herbs have a more potent and enticing aroma and flavor, and dried herbs simply can’t compare. Plus, if you haven’t freshly stocked your dried herbs, they’ve probably lost some of their potency.
Bread
I like to use a hearty rustic bread, such a a good-quality baguette, French bread, or a ciabatta.
Vegan Butter and Olive Oil
I like using a combo of vegan butter and olive oil in vegan stuffing since the butter brings a richness to this dish (it’s Thanksgiving, after all) and the addition of oil ensures that the veggies won’t easily burn.
Substitute: If you don’t have vegan butter or don’t want to use it, you can just use more olive oil.
Leeks
I absolutely love the combination of mushrooms and leeks.
Substitute: If you can’t find leeks, you can use 2 medium yellow onions.
Dry white wine
I love the flavor that wine imparts to this stuffing. It enhances and accents the flavors and aromas of the mushrooms and leeks.
Substitute: However, if you don’t drink wine or don’t keep it in your house, you can substitute the 1 cup (240 mL) dry white wine with vegetable broth with a splash of white wine vinegar.
Tip: If you are strictly vegan or cooking for someone who is, this is is a good vegan-friendly dry white wine.
Tips for making this recipe
Bread tips
I like to use a hearty rustic bread, such a a good-quality baguette, French bread, or a ciabatta.
Many stuffing recipes call for cutting your bread into cubes. I prefer to tear the bread into pieces using my hands, into 11/2- to 2-inch pieces. It gives the stuffing a more rustic character and makes it feel less like a boxed stuffing.
Whatever bread you use and however you tear/cut it, be sure to dry out the bread!
There are two ways to dry out your bread. For either method, the first step is to tear your bread into pieces.
(1) If you are serving your stuffing the following day and you have already purchased your bread: leave the bread pieces on a large rimmed sheet pan at room temperature (uncovered) to dry out until the next day.
(2) If you are preparing your stuffing on the same day you’re serving it, you’ll need to dry your bread out in the oven. I’ve seen various temperature and time combinations for drying out bread, but what works for me when using a baguette-style bread is to bake the bread pieces at 300ºF/150ºC for 25 – 40 minutes, until the bread is completely dried out and lightly crisped. The amount of time it takes will depend on the variety of bread you use.
Herb tips
If you are worried about having too many fresh herbs and don’t want them to go to waste, here’s a fun and easy way to preserve fresh herbs (I used the remaining sage leaves from this recipe to make olive-oil sage cubes, which are in my freezer right now).
How to wash leeks
Leeks are dirty AF. Strip them of the outer papery layers, dice them as instructed, then add to a large bowl of cold water. Agitate with your hands to remove the dirt, then scoop them out of the bowl with your hands or a slotted spoon (don’t drain them or the dirt will settle back on the leeks). Pat dry before using.
Frequently Asked Questions
While you will get the best flavor and texture with at least some quantity of wild mushrooms, if you don’t have access to them or if they’re out of your budget, you can use all cremini or button mushrooms.
If you do use only button mushrooms, keep in mind that they are are more watery than wild mushrooms (at least in my experience), so it might take a few more minutes for the liquid to evaporate when cooking them.
Definitely not! The bundt pan is just to make this stuffing extra festive.
You can make this in a standard 13×9-inch or 3 quart (3L) baking dish.
The stuffing will stay in the wreath shape until you cut into it.
But that’s actually a good thing because you don’t want your stuffing to be firm and dense. You want it to be moist, soft, and tender, with some crisped up pieces that have a crunch.
More Holiday Resources
For more delicious vegan side dishes for the holidays, try one of these!
- Ultimate Crispy Roasted Potatoes
- Mushroom Gravy
- Vegan Cornbread
- Herbed Rice Salad with Citrus Dressing
First holiday season as a vegan? Check out my holiday survival guide for vegans!
And don’t forget to check out my roundup of Vegan Thanksgiving recipes and Vegan Christmas recipes for more delicious inspiration 🙂
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Stuffing with Wild Mushrooms
Ingredients
- 1 large baguette or loaf of French bread (about 16 oz/454g, or 8 to 10 cups cubed) (see Note 1)
- 1 tablespoon ground flaxseed meal
- 2 large leeks
- 2 tablespoons (28g) olive oil
- 2 tablespoons (28g) vegan butter (see Note 2)
- 1 pound (454g) wild mushrooms, tough stems removed and cut into 1-inch / 2.5 cm pieces) (see Note 3)
- 8 oz (227g) button or cremini mushrooms, cut into 1-inch (2.5 cm) pieces
- 1 ½ teaspoons Diamond Crystal kosher salt, divided
- Freshly cracked black pepper
- 4 large garlic cloves, minced
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons thyme leaves, roughly chopped
- 1 tablespoon finely chopped rosemary leaves
- 1 cup (240 mL) dry white wine
- 1 tablespoon white miso paste
- 1/4 cup finely chopped fresh parsley
- 1 to 2 cups (240 to 480 mL) vegetable broth
- ½ cup (50g) vegan parmesan (optional)
Instructions
- Dry out the bread. Tear apart the bread into 1 1/2- to 2-inch (4 to 5 cm) pieces with your hands. Option 1 – making day of serving: Preheat the oven to 300ºF/150ºC. Place bread pieces on a large rimmed sheet pan and spread into an even layer. Toast in the oven until completely dried out and lightly crisped, about 25 – 40 minutes. The exact amount of time will depend on the type of bread you’re using, as some breads have more moisture than others.Option 2- making the day before serving: You can let the bread sit uncovered at room temperature to dry out.
- Prepare the flax egg. Combine 1 tablespoon flaxseed meal with 2 1/2 tablespoons (37 mL) water. Whisk with a fork to combine and set aside for 15 minutes to gel.
- Prep the leeks. Slice off the tough dark green tops and remove any papery outer layers. Dice or finely chop the leeks. Add leeks to a large bowl of cold water. Agitate with your hands to loosen the dirt, then scoop out the leeks onto a kitchen towel using your hands or a slotted spoon. Pat dry the leeks.
- Preheat the oven to 350ºF/175ºC. Lightly grease a 9×13-inch rectangular baking dish (or other 3-quart/3L baking dish with oil or vegan butter). If you want to make the stuffing “wreath” shape, use a 12-cup Bundt pan.
- Cook the veggies: Heat a Dutch oven or large saucepan over medium heat. Once hot, add the olive oil and vegan butter. Once melted and shimmering, add the both types of mushrooms. Cook until are lightly browned and most of the liquid has evaporated, stirring occasionally but not too often to allow them to brown, 8 to 9 minutes. Add 1 teaspoon kosher salt and black pepper to taste and cook for 1 more minute.
- Add the leeks, garlic, and chopped sage, rosemary, and thyme. Cook for 3 to 5 minutes, stirring occasionally to prevent burning, or until the leeks are softened.
- Pour in the white wine, and stir to deglaze the pan. Stir occasionally, until almost all of the wine evaporates and the smell of wine cooks off, 5 to 7 minutes. Add the miso paste and stir very well to incorporate into the veggies. Transfer the mushroom mixture into a very large bowl (the biggest bowl you have so you have enough room for mixing).
- Assemble the stuffing: To the bowl, add the prepared flax egg, dry bread cubes, and chopped parsley. Toss well to combine. Season with remaining ½ teaspoon kosher salt and black pepper to taste. Pour 1 cup (240 mL) vegetable broth over the mixture to moisten, stirring to coat.
- Rest for 1-2 minutes so the bread can absorb the liquid. Toss again until the liquid is evenly distributed onto each piece of bread. Add more broth as needed, depending on how dry your bread is.If using vegan parmesan, sprinkle it over the stuffing and gently mix it in.
- Bake the stuffing. Transfer the stuffing to your prepared dish. Spray a piece of aluminum foil lightly with cooking spray or brush lightly with oil to prevent sticking. Cover the pan tightly with the foil bake in the oven until warmed through, about 25 minutes. Increase the oven temperature to to 425°F/220°C and uncover the pan, then bake until golden-brown and crisp on top, about 15 to 20 minutes.
- Allow to cool slightly before serving. If you are making the stuffing in a bundt pan, allow to cool for 20-25 minutes before inverting onto a serving dish.
Notes
- You can use any bread you like, but I prefer a sturdy rustic bread such as a good-quality baguette, French bread, or ciabatta.
- You can just use more olive oil if you don’t want to use or don’t have vegan butter.
- Wild mushrooms are pricy, so you can use a smaller quantity if you prefer. Also, I find that button mushrooms are a lot more watery than wild mushrooms, so it might take a few more minutes for the liquid to evaporate when cooking them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
This is the BEST stuffing ever. I have made this for Thanksgiving dinner four years in a row. It’s a family favorite, and one of only two dishes they clamor for each year. It is time intensive, and absolutely worth it! (I used sourdough for the bread, which I think is an amazing addition).
Your review made our day, Beth! Thank you for taking the time to share your thoughts and for making the recipe so many years in a row.