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.
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!