Vegan Mushroom Stuffing
Prep Time: 25 mins
Cook Time: 70 mins
Total Time: 95 mins
Servings: 8 servings
Yield: 1 (9x13) pan
Ingredients:
2 tablespoons ground flaxseed
5 tablespoons room temperature water
6 tablespoons vegan margarine, divided, plus more for greasing the pan
2 tablespoons olive oil
1 pound mixed mushrooms, roughly chopped
1 cup finely chopped yellow onion
3 scallions, thinly sliced
1 cup chopped celery
2 cloves garlic, thinly sliced
1 tablespoon dried sage or 3 tablespoons fresh, chopped sage leaves
1 1/2 teaspoons dried thyme or 1 1/2 tablespoons fresh thyme leaves
4 cups vegetable stock
4 ounces toasted, finely chopped walnuts
1/2 cup fresh, finely chopped parsley, divided
2 1/2 pounds (40 ounces) stale sourdough bread, cubed or torn into bite-size pieces
Salt and pepper, to taste
Directions:
Preheat the oven to 350°F.
Lightly grease the inside of a 9x13-inch pan with margarine.
In a small bowl, add the ground flaxseed and room temperature water. Mix together and set aside.
Add 4 tablespoons of margarine and the olive oil to a large Dutch oven or stock pot set over medium-high heat. Once the butter has melted, add the mushrooms and sauté until most of the moisture has evaporated and the mushrooms are starting to brown, about 8 minutes.
Add the onion, scallions, celery, garlic, sage, and thyme and let cook, stirring often, until the celery has softened, 10 to 15 minutes.
Add the vegetable stock, walnuts, and half of the chopped parsley and stir. Once the stock is boiling, remove from the heat. Add the bread, flax egg, and stock to the vegetable mixture and gently fold everything together until well combined. Taste, seasoning with salt and pepper as needed.
Transfer the stuffing to the greased pan and dot with the remaining 2 tablespoons of margarine. Cover with foil and bake until heated through and the bread has absorbed the liquid, about 35 minutes.
Remove the foil and turn up the oven temperature to 400°F. Bake, uncovered, for another 10 to 15 minutes, or until the top is well browned and crisp.
Let the stuffing rest for at least 5 minutes before serving. Top with remaining parsley.
Notes:
Tip:
If your Dutch oven or stock pot isn’t large enough, transfer everything to the largest bowl you have to bring it all together.
Ingredient Substitutions:
This recipe is highly adaptable. Here are some suggestions for substitutions:
I call for mixed mushrooms in the recipe, meaning a mix of your favorites (think button, cremini, portobello, chanterelle, oyster, maitake, beech, or shitake). If you’d prefer to use one type, I recommend button or cremini.
Instead of yellow onion, you could use white or red onion or even shallots.
I like the convenience of dried herbs for this recipe, but you could also use fresh herbs. If you don’t like sage or thyme, try swapping one for finely chopped rosemary instead.
The bread is the biggest component of any stuffing, and I like to use a loaf of crusty and chewy not-too-sour sourdough. You could also use a large baguette, a hearty whole-grain bread, or a softer French loaf.
Make Ahead and Storage Instructions:
If you want to make this recipe a day in advance, prepare the stuffing, but don’t bake it. Transfer to a 9x13-inch pan, cover with aluminum foil, and refrigerate overnight. The next day, let the stuffing rest on the counter for at least 45 minutes to 1 hour, then bake as instructed.
If (and that’s a big if) you have any leftover stuffing, let it cool to room temperature before transferring to an airtight container or zip-top bag. It’ll keep in the fridge for about 4 days. Reheat on the stovetop, adding a little extra stock if it’s too dry, or in the microwave until heated through.
You can also freeze leftover stuffing in a freezer bag for up to 3 months, pressing out as much air as possible before sealing. Defrost in the refrigerator before reheating.
Recipe courtesy of Simply Recipes.com