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–+ servings
wild mushroom stuffing on a marble serving board.
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5 from 16 votes

Vegan Stuffing with Wild Mushrooms

This vegan stuffing with wild mushrooms will wow your holiday guests with its taste and presentation! It's tender and moist yet a little crunchy and packed with savory flavor! Bake it in a traditional pan or turn it into a festive Stuffing Wreath for a unique holiday centerpiece.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Cooling Time20 minutes
Total Time2 hours 5 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 8 to 10
Author: Nisha Vora

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

  1. You can use any bread you like, but I prefer a sturdy rustic bread such as a good-quality baguette, French bread, or ciabatta.
  2. You can just use more olive oil if you don’t want to use or don’t have vegan butter.
  3. 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

Calories: 211kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 773mg | Potassium: 415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 3mg