- Servings : 4-5
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
It’s that time of the year again where we get to see our loved ones and get to be thankful for all we have. But it’s also the time to focus on ALL the yummy food this holiday brings. Let’s face it, Thanksgiving food is so delicious and comforting we kind of look forward to this day all year long. It’s also a great chance to choose healthier plant-based options and get busy in the kitchen, re-creating all of our favorite childhood dishes. One of those is stuffing, and we love it! Let’s dive into this vegan mushroom recipe!
Easy to Find Ingredients!
This vegan mushroom stuffing is creamy and crazy delicious! It only uses super easy to find winter veggies like celery, carrots, mushrooms, and onions. If we had to pick the one thing that makes stuffing a stuffing is the bread! The bread is so essential to this recipe because it absorbs all the juices coming out fo the veggies and just brings everything together.
Which Bread is Best?
When it comes to stuffing the older, the better, any bread you have leftover for days and seems stale and dry would be so perfect for this recipe. Any kind will do — cornbread, sourdough, or rustic. You can try with the different ones and see which one you like best.
Mushrooms are so perfect for a recipe like this! They have a meaty flavor, and they have so much water content that make any recipe extra juicy after it’s been cooked. They are also super light and budget-friendly! This recipe uses classic white mushrooms, but you could try and replace them for another kind, like Portobello or oyster mushrooms.
What do you say? Are you inspired to try this mushroom stuffing recipe this Thanksgiving? Try to include a few plant-based dishes this holiday and explore the fantastic world of vegan food!
- 1 loaf of bread, cubed
- 1 clove of garlic, diced
- 1 red onion, sliced
- 1 medium carrot, diced
- 1 rib of celery, diced
- 1 cup of mushrooms, sliced
- 2 cups of vegetable stock
- fresh thyme
- 2 tablespoons of vegetable oil
Roast the bread in a baking tray, for about 15 minutes - it should become gold and crispy.
Meanwhile in a hot pan with some oil, start cooking the onions, garlic, celery, and carrots.
After 2 minutes you can add in the mushrooms and season with fresh thyme, salt, and pepper.
Let that cook for another 5 minutes and now add in the vegetable stock. Let it simmer for 2 minutes and take off the heat.
Transfer to the tray with the bread, but make sure that all the liquid has been absorbed - that will assure that the bread won’t become soggy. Serve and enjoy!