Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Learn the secrets to making the BEST vegan mushroom stuffing with simple ingredients and just 15 minutes of prep. Save a spot on your holiday tables for this favorite side dish! Vegan, Nut-Free.
This Vegan Mushroom Stuffing is the definition of buttery goodness. Classic vegetables sautéed in vegan butter, then tossed with crusty bread and baked in a savory broth until moist and tender. Vegans and non-vegans alike will absolutely love this one.
All About the Best Vegan Stuffing
Many stuffing recipes can fall flat in the flavor department, but with a few key ingredients, this stuffing recipe has complexity and layers of flavor that puts this stuffing recipe at the top.
Now, what makes this stuffing the best you ask?
- White Wine – cooking with alcohol assists in amplifying the flavor of the dish in a way that ingredients like broth and oil cannot. This is because alcohol absorbs the flavors of soluble fats and aromatics and enhances flavors that otherwise go underdeveloped.
- Nutritional Yeast – The yeast maturation process produces glutamate, an amino acid that gives nutritional yeast its strong umami flavor, often compared to the flavor of parmesan.
- Tamari – Another healthy dose of umami derived from the fermentation of soybeans. This fermentation creates layers of complexity that you simply cannot get with sea salt.
What You Need For Vegan Mushroom Stuffing
In addition to the white wine, nutritional yeast, and tamari you’ll need 10 simple ingredients. The most prominent ingredient in stuffing is of course bread. I recommend using a loaf of vegan brioche or white bread. Vegan brioche is more difficult to find, but Trader Joe’s sells a vegan brioche loaf if you are in the United States!
You’ll also need a combination of your favorite mushrooms – I like to use a mix of cremini, shiitake, and oyster mushrooms for a well-rounded flavor. If needed, stick to one variety and it will turn out just fine.
How to Make Vegan Mushroom Stuffing
- Cut the bread into 1” cubes and toast in the oven for 15 to 20 minutes, or until crusty and dry.
- Chop half of the mushrooms into quarters, then process the remaining mushrooms in the food processor until finely chopped and set aside. Then, pulse the onion and celery until finely chopped and set aside.
- Saute the mushrooms in a large pan over medium heat with melted butter, then add the celery and onion and cook for an additional 5 minutes, stirring occasionally.
- Add white wine to the pan and saute for a couple of minutes before adding the spices. Mix well and saute until most of the liquid has evaporated.
- Combine the sauteed vegetables with the vegetable broth, parsley and toasted bread, then transfer to a baking dish.
- Bake covered for 30 minutes, then an additional 20 to 25 uncovered.
- Serve warm with additional fresh parsley and other desired dishes.
Caitlin’s Cooking Tips
- Divide the mushrooms – Leaving some quartered instead of finely chopping all creates the best texture. Trust me on this one!
- Picking the best bread – White bread or brioche bread will make for the best rich and buttery end result, but you can also use french bread or sourdough. The most important thing to do is properly dry out the bread before baking to avoid soggy stuffing.
- Fresh herbs are the superior choice – There is a time and place for dried herbs and I use them often in cooking, but when it comes to making stuffing (and most holiday dishes), using fresh herbs like sage, thyme, and parsley is highly recommended.
Make your family the ultimate feast this holiday season and serve this vegan mushroom stuffing with Vegan Lentil Loaf and a few side dishes like Healthy Sweet Potato Casserole, Vegan Green Bean Casserole and Baked Vegan Mac and Cheese.
If you’re looking for more Thanksgiving recipes, plan your full Thanksgiving menu including appetizers, soups and desserts with my Ultimate Vegan Thanksgiving Guide.
How To Store Mushroom Stuffing
Mushroom stuffing is best enjoyed immediately while warm, but will keep in the fridge for up to 5 days. I have not tested freezing stuffing, and cannot recommend it.
To reheat stuffing and keep it moist, bake covered at 350F for roughly 30 minutes, or until warmed through. Alternatively, reheat in a microwave safe dish with a splash of vegetable broth to keep moist.
Nope! Stuffing is incredibly easy to make without eggs. The only reason eggs are added to stuffing is to bind it together and add moisture. Vegan stuffing will hold together well enough with the liquid from the vegetable broth and vegan butter.
In order to keep your stuffing as moist as possible, it’s important to cover the stuffing tightly with aluminum foil, or parchment paper followed by foil during the first half of the bake. This is going to allow the stuffing to steam and stay juicy and moist.
The ingredients in dressing and stuffing are often the same and the terms can be used interchangeably. Typically, what you call this dish depends on where you live. As a general rule of thumb, northern states use the term stuffing and southern states use dressing.
Most boxed stuffings are not vegan, however there are a couple you can try from brands like Pepperidge Farm if you are short on time.
I wouldn’t recommend baking the entire stuffing in advance, but you can cook the mushroom and vegetable mixture up to 3 days in advance to save yourself some prep time.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Best Vegan Mushroom Stuffing
- 1 loaf brioche or white bread 14-16 ounces
- 8 tbsp salted dairy-free butter 1 stick
- 1 pound mixed mushrooms* divided
- 1 yellow onion roughly chopped
- 3 stalks celery roughly chopped
- 1/2 cup dry white wine or sub vegetable broth; see notes
- 3-5 cloves garlic minced
- 1 Tbsp low-sodium tamari
- 2 Tbsp chopped fresh sage or 2 tsp dried
- 1 Tbsp thyme leaves or 1 tsp dried
- 1 Tsp black pepper plus more to taste
- 1 Tbsp nutritional yeast optional
- 1 1/2 Cup low-sodium vegetable broth
- 1/2 Cup fresh parsley plus more for garnish
- Oven Prep: Preheat the oven to 375F and set a large baking sheet aside. Grease a 9×13” baking dish and set aside as well.
- Toast the Bread: Cut the bread into 1” cubes and spread evenly across the baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway, until the bread is toasted and dry. Set aside to let cool.
- Vegetable Prep: Chop roughly half of the mushrooms into quarters or medium pieces and set aside. Place the rest of the mushrooms in a food processor with an S-blade attachment and pulse until they are finely chopped. Transfer the chopped mushrooms to a bowl, then add the onion and celery to the food processor. Pulse again until they are finely chopped; set aside.
- Aromatics: Melt the butter in a large sauté pan or pot over medium high heat. Add all of the mushrooms to the pot and sauté for 5 minutes, stirring occasionally. Add the celery and onion to the pot and sauté for an additional 5 minutes.
- Wine & Spices: Add the white wine to the pan, mix well, and sauté for 2 minutes. Then, add the garlic, tamari, sage, thyme, pepper, and nutritional yeast (if using) to the pan. Mix well, and sauté for another 3 to 5 minutes, until most of the liquid has evaporated in the pan.
- Combine: Add the vegetable broth, parsley, and toasted bread cubes to the pan and mix well, until the bread is evenly distributed. Transfer the stuffing mixture into the baking dish and use a spatula to spread it out evenly. Cover the baking dish with aluminum foil, or parchment paper followed by foil.
- Bake: Bake for 30 minutes covered, then remove the foil and bake for an additional 20 to 25 minutes, until the stop of the stuffing is brown and crisp.
- Serve: Remove from the oven and top with additional fresh parsley. Serve warm; stuffing is best served fresh, but leftovers will keep in the fridge for up to 5 days.
- Mushrooms: I like to use a mix of cremini, shiitake, and oyster mushrooms for a well-rounded flavor. You can use any mix of your favorite mushrooms, or just stick to one of your favorites!