Vegan Mushroom Stuffing
One taste of this vegan mushroom stuffing and you’ll be craving more! It’s hands down our favorite here in the kitchen and I have a feeling you’re going to agree. It’s simply delicious. It’s bursting with all the best, savory fall flavors and perfect for all your holiday dinner parties.
Savory Mushroom & White Wine
If the thought of how good sourdough stuffing will taste isn’t enough to convince you to make this stuffing ASAP, just imagine how incredible it tastes combined with savory mushrooms, white wine and herbs de Provence.
It’s amazing y’all. You’re guests will be raving about it all night long!
We tried all the white wines in our Holiday Vegan Wine Guide with this recipe and each one tasted excellent. Find the best ones in the guide here. Also, make sure to save it for later, the wines are perfect for all your holiday parties!
Vegan Mushroom Stuffing
Serve with all your favorite vegan holiday dishes for a feast that everyone will love ♡
Savory Mushroom Stuffing
This vegan mushroom stuffing has a tasty sourdough twist you're gonna love! It's also bursting with savory mushrooms, white wine & all the best holiday herbs.
- 1 lb vegan sourdough bread, chopped into 1" cubes
- 12 oz mushrooms, sliced
- 2-3 c low sodium vegetable broth
- 1 c celery, diced
- 1/2 c fresh parsley, chopped
- 1/4 c vegan butter, divided
- 1/4 c dry white wine
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 1/2 tbsp Herbs de Provence
- 1/2 tsp sea salt
- pinch freshly grated black pepper
Preheat oven to 350° F lightly coat a 3 Quart Casserole Dish with olive oil or cooking spray. Set aside. Increase the heat to 375° F.
Arrange the sourdough bread on a baking sheet and bake until dry and toasted, approximately 15-20 minutes. Transfer to a mixing bowl and set aside.
Heat 2 tbsp of butter in a skillet over medium heat. Add the chopped celery, onion and garlic. Sauté until fragrant and slightly translucent, approximately 5 minutes.
Add the sliced mushrooms, remaining butter, parsley and herbs de Provence and sauté for 5 minutes more or until the mushrooms are soft and slightly cooked.
Add 2 cups of the vegetable broth and the white wine and season with the sea salt and freshly ground black pepper. Bring to a simmer, cooking for 2-3 minutes more.
Once simmering, remove from the heat and carefully transfer to the mixing bowl with the bread and toss to combine.
Add the additional 1 cup of vegetable broth if you prefer your stuffing to be extra moist, otherwise transfer the stuffing to the casserole dish and wrap with foil.
Place the stuffing in the oven and bake, covered, for 30 minutes. Remove the foil and bake an additional 15-30 minutes or until slightly crispy and golden brown.
Remove from the oven and allow to cool for 10 minutes before serving.
Garnish with any remaining parsley and enjoy!