This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Whether you’re vegan, vegetarian, or just looking to add a Meatless Monday dish to your rotation, this recipe is sure to please. Plus, it’s easy to make and can easily be scaled up or down depending on how many people you’re feeding. Don’t forget to check out the vegan turkey roast as well!
💭 Why you’ll love this vegan stuffing
Packed with flavor: This recipe is an umami explosion thanks to shiitake mushrooms, as well as savory herbs like sage and thyme. Pecans and apples give it both a great depth of flavor and great texture!Easy to make: All you need to do is mix the ingredients together, transfer to a baking dish and bake! No complicated steps or hard-to-find ingredients here. Plus, you can easily make stale bread at home, even if you don’t have some on hand. Great side dish (or main course!) This stuffing is hearty enough to serve as a main course, but also makes a great side for Thanksgiving or Christmas. It also goes well with just about everything— from roasted Brussels sprouts to mashed potatoes to cranberry sauce. Trust us, this stuffing will be a hit no matter how you serve it!
📋 Ingredients and notes
To make this recipe, you’ll need: olive oil, carrot, onion, celery, shiitake mushrooms, sage, thyme, apples, garlic, vegetable broth, white bread, pecans, parsley, salt and pepper.
Notes and Variations
Choice of bread: Rustic, day-old bread typically makes the best choice. You can also use sourdough, a couple of baguettes or even cornbread instead (or gluten-free bread if you want to go that route). I love using leftovers of this cottage loaf, which is rustic and so delicious!Go nut-free: I use pecans to give a bit of sweet, nutty flavor and texture. But you can leave these out, or swap with sunflower seeds if you want! Use of binder: I use vegetable broth as the binder because it really brings out the flavor of the mushrooms. But you can also use a flax egg if you want.
📖 How to make the best vegan stuffing
Seriously, this recipe couldn’t be easier! Typically, I prepare the bread the night before - cube the bread and place it in a large bowl to dry out overnight. But if you forgot, don’t sweat! You can just cube the bread and throw it in the oven at 350°F for 5 - 10 minutes. When you’re ready to make the stuffing, preheat the oven to 350ºF or 175ºC. Toast your pecans if you haven’t done so already (2 to 3 minutes in a large skillet on medium heat, shaking the pan frequently to avoid burning). Place a large, oven-safe skillet over medium heat, and olive oil, followed by carrots, onions, celery and shiitake mushrooms. Cook for about 5 minutes. Add the remaining olive oil, apple cubes, garlic, sage, thyme, a good pinch of salt and freshly cracked black pepper. Cook for a few more minutes, and pour the vegetable broth. Taste for seasoning and adjust accordingly. Add the bread cubes and roasted pecans evenly, cover the pan with foil and bake in the oven for 20 minutes, stirring halfway through. After 20 minutes, carefully remove the foil and bake for a further 10 minutes to brown and crisp. Serve as a side or you know, actually use as stuffing! (If you haven’t already checked out my amazing vegan turkey roast, please do!)
👩🏽🍳Five Tips For The Best Vegan Stuffing!
🍴 Serving and storage suggestions
You can make this dish ahead of time and freeze it, or you can reheat leftovers and enjoy them all over again. There are a few different ways to store vegan stuffing:
If you’re storing vegan stuffing in the fridge, be sure to put it in an airtight container. It will stay fresh for up to four days this way.If you plan on freezing it, the best way to do so is to portion it out into individual serving sizes. That way, when you’re ready to eat it, you can simply pop a serving in the microwave and enjoy.
Reheating vegan stuffing is easy. Place the right amount in a microwave-safe dish and heat for two minutes, or until piping hot. You can also reheat vegan stuffing in the oven. Preheat your oven to 350ºF and place your leftovers on a baking sheet. Heat for 15-20 minutes, or until heated through. If you like this recipe, check out my other amazing holiday recipes:
ULTIMATE Vegan Turkey Roast Dinner Rolls (vegetarian or vegan!) Instant Pot Mashed Potatoes (with notes to make it vegan) Classic Cheesy Mashed Potatoes Garlic Lemon Kale SaladCranberry Sauce (Three Ways!)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
