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This Vegan Mushroom Stuffing is loaded with wild mushrooms, onions, sage, and thyme, for a fantastic holiday side dish that your whole family will love. This easy stuffing recipe can easily be made into a gluten-free stuffing, as well.

‘Tis the season for stuffing! Thanksgiving is coming up quickly, and one thing I love about Thanksgiving is how there are certain recipes that are just Thanksgiving specific, you know? We only have stuffing on Thanksgiving. I know some people have it on Christmas too, but for us, stuff is a Thanksgiving special.

That means, around my family’s Thanksgiving table, stuffing is the STAR. Forget the turkey, everyone here is fighting over the stuffing. We’re a carb family – what can I say?! This Gluten-Free Vegan Mushroom Stuffing is loaded with all sorts of carby, herby, mushroomy goodness that’s begging to be covered in gravy and devoured.

What is stuffing, exactly?

Traditionally, stuffing is called stuffing because it was stuffed into the turkey. Now, being that this is a vegan stuffing…we’re obviously not stuffing any turkeys here. However, the bread/mushroom/herby goodness is just as good when it’s not baked inside of a bird! And there’s no risk of food poisoning – always a good thing in my book.

Bread is typically the main component to stuffing (though some recipes use cornbread or crackers instead, like my grandma’s Ritz cracker stuffing). Before making, you’ll traditionally toast the bread or leave it to stale a bit. Then, we’ll combine it with sauteed veggies, herbs, and broth to soften it, before baking to get a crispy top with a luscious, soft filling. Almost like a savory bread pudding, but with a little less moisture.

What makes for the best stuffing?

Great bread. I used homemade gluten-free sourdough here, and I LOVE sourdough in this recipe. However, any crusty bread will work well here. I keep things gluten-free around here, but if you and your family are fine with gluten, then use whatever bread you love best for this mushroom stuffing recipe.
Lots of herbs and spices. It is the holidays, so we need to make sure things are well-seasoned and full of delicious herbs. I love using fresh sage, thyme, and fresh parsley in this vegan mushroom stuffing recipe. Feel free to add any other herbs and spices your family loves, as well.

Can I prepare this vegan mushroom stuffing ahead of time?

A big YES to that!!! Stuffing is one of the Thanksgiving dishes (along with the perfect Vegan Sweet Potato Casserole and Easy Cranberry Sauce) that’s absolutely perfect for making ahead of time.

Prep this vegan mushroom stuffing a day or two ahead of time, and keep it covered in the refrigerator until the day of serving. It’ll taste as fresh as ever, and save you loads of time. I find letting the unbaked stuffing sit for a day actually helps all the flavors meld so deliciously, as well. Bonus! However, if it seems a little dry after it’s time in the fridge, as a little more broth on top to help moisten things up.

What if I don’t like mushrooms??

You can absolutely leave them out! It won’t be a mushroom stuffing anymore, but it will certainly still be delicious! If you want to change the flavor of the stuffing, here are some suggestions:

Add apples and cranberries. This will be a sweeter take on stuffing but is absolutely delicious. Fresh or dried cranberries both work here, depending on if you want a more tart (fresh cranberries) or a more sweet version (with dried cranberries).
Add in diced pears and roasted chestnuts. A friend on Instagram recommends this unique spin on this vegan stuffing. It’s a perfect flavor combination if you want to switch things up from the mushrooms and go for a more unique flavor.

For the rest of your Thanksgiving Menu:

Gluten-Free Vegan Mushroom Stuffing

Author: Bakerita | Rachel Conners
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 10 side servings 1x

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Description

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Ingredients

¼ cup olive oil or melted vegan butter
1 pound mushrooms, chopped (I like using wild mushrooms, like oyster, chestnut, or trumpet, when I can find them, but shiitake, cremini, or white mushrooms will also work)
1 small white onion, diced
1 cup diced celery, 2-3 stalks
1½ teaspoons sea salt, divided, or to taste (the exact amount can vary based on the saltiness of the broth)
3 garlic cloves, minced
2 tablespoons finely chopped fresh sage, or 1 teaspoon dried sage
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 tablespoon white miso paste, optional, but adds wonderful savory flavor, so recommended
2 flax eggs
8-10 cups cubed bread, from one loaf (I use gluten-free sourdough)
¼ cup finely chopped fresh parsley
2 to 3 cups vegetable broth or mushroom broth, I used 2½ cups

Instructions

Begin by preparing the bread. Cut the bread into small cubes. You can also tear it apart if you prefer it more rustic. Place the bread pieces on a large rimmed sheet pan and spread into an even layer. If you are making the stuffing the following day, you can allow the bread to sit uncovered at room temperature to dry out. If you are making the stuffing on the same day, preheat the oven to 300ºF. Toast the bread pieces in the oven until completely dried out, about 25 – 40 minutes. The exact amount of time will depend on the type of bread you’re using.
Prepare the flax egg. Combine 2 tablespoons flax meal with 5 tablespoons water. Whisk to combine and set aside for 10 minutes to thicken.
Lightly grease a 9×13 baking pan (or another similarly sized casserole dish) with oil or vegan butter.
Heat a deep saucepan over medium heat. Once hot, add the olive oil or vegan butter. Once melted, add the mushrooms. Cook until the mushrooms lightly browned and the moisture has evaporated. This will take about 10 minutes.
Add the onion, celery, garlic, chopped sage, and chopped thyme. Cook for 3-5 minutes, stirring occasionally to prevent burning, or until the vegetables are starting to turn golden. Add 1 teaspoon salt and pepper to taste.
Pour in one cup of the vegetable broth, and stir to deglaze the pan. Add the miso paste and stir 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). If you’re using a very large pan or Dutch oven, you can also just add the bread into the pan.
Add the flax eggs, dry bread cubes, and chopped parsley to the mushroom mixture. Toss well to combine. Pour 2 cups of vegetable broth over the mixture to moistened. Stir well, and let sit for a few minutes to allow the liquid to absorb. Toss again, and add more broth if needed. I like to taste a cube of bread here to see if it’s absorbed as much liquid as I like. If you want things softer, add more broth as needed.
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. If you’re making ahead, place the pan in the refrigerator now.
When you’re ready to bake, preheat the oven to 350ºF. Place the stuffing, still covered, in the preheated oven until warmed through, about 25 minutes. Then increase the oven temperature to 425°F and remove the foil. Continue baking until golden brown and crispy on top, about 20 minutes.

Notes

This recipe can easily be divided by two to make a smaller serving if you’re not feeding a crowd this year!
Recipe inspired by Nisha from Rainbow Plant Life’s Wild Mushroom Stuffing

Keywords: thanksgiving, vegan, gluten-free, stuffing, mushrooms

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