Vegan Stuffing

This Vegan Stuffing is full of festive flavors as we add pecans, cranberries, and mushrooms. It is always a crowd-pleaser!

Print Recipe

Vegan Stuffing with Mushrooms, Cranberries, and Walnuts

Course: Side Dish

Cuisine: American

Keyword: thanksgiving

Ingredients

• 6 tbs vegan butter
• 1.5 loaves hearty white vegan bread I used about 600g total, cut into ¾ inch pieces
• 1 onion, minced
• 1 leek, sliced
• 2 cloves garlic, minced or pressed
• 17-20 oz mushrooms, sliced (2 packs) (baby bella, shitake, or button)
• 5 cups vegetable broth more if needed
• 2 tsp poultry seasoning or ground sage
• 1/2 cup pecans, roughly chopped
• ½ cup cranberries
• Salt and pepper

Instructions

Make Bread Cubes

• Preheat oven to 225°F/110°C.
• Cut the bread into about 3/4 inch piece cubes and lay flat on baking trays.
• Bake for 40-50 minutes, tossing midway until the bread cubes are hard and crouton-like

Vegetable Mixture

• Heat a large frying pan or dutch oven on medium-high heat and melt the vegan butter. Add the onion, celery, and leek and a generous pinch of salt. Sauté for about 10 minutes until the onion is translucent and the leeks are wilted.
• Add the mushrooms with another pinch of salt and cook for about 5 minutes until they start to brown.
• Add the garlic and cook for about two minutes more while stirring.
• Pour in the vegetable broth, poultry seasoning, and pecans, and stir for a few minutes more. Remove from heat and add the cranberries.
• In a large mixing bowl place 3/4 of the bread cubes. Add the broth and vegetable mixture two cups at a time while stirring to ensure that all is covered and add more broth if necessary. The bread cubes should all be wet but not too soggy. If you have more vegetable/broth mixture than bread cubes, add the rest of the bread cubes and stir to combine. Different kinds of breads may soak up more or less liquid, which is why it is important to not begin with all of the bread cubes starting off.
• Pour the mixture in a casserole dish, cover with aluminum foil and bake for 20 minutes, then remove the foil and allow to cook for another 10 minutes to allow the top to brown.
• Remove from the oven and enjoy!
• If making ahead, simply refrigerate after pouring into the casserole dish and when ready to bake, leave on the counter for 20 minutes to bring to room temperature before putting in the oven.