Best Vegan Mushroom Thanksgiving Stuffing Recipes

Vegan Mushroom Thanksgiving Stuffing image

Provided by Kathleenar

Time 10h

Yield 12

Number Of Ingredients 15

1 crusty baguette, cut into 1/2-inch cubes
1 tablespoon olive oil, or as needed
1 tablespoon ground thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon garlic salt, or more to taste
1 teaspoon ground white pepper
½ cup vegan margarine
1 cup chopped celery
1 cup chopped onion
1 cup chopped fresh mushrooms
3 cloves garlic, chopped, or more to taste
1 (32 fluid ounce) container vegetable broth
½ teaspoon ground white pepper

Steps:

Spread cubed bread on a baking sheet. Cover with a paper towel and let sit at room temperature until slightly stale, at least 8 hours to overnight.
Preheat the oven to 300 degrees F (150 degrees C).
Toss stale bread cubes with olive oil and sprinkle with thyme, rosemary, oregano, parsley, garlic salt, and white pepper. Spread evenly on the baking pan.
Bake in the preheated oven for 20 minutes. Stir and continue baking until crispy, about 20 minutes more, checking frequently. Remove from the oven and set homemade croutons aside.
Increase oven temperature to 350 degrees F (175 degrees C). Grease a large baking pan.
Heat margarine in a large pan over medium heat. Add celery, onion, mushrooms, and garlic. Cook and stir until soft, about 5 minutes. Add broth and white pepper and simmer for 3 minutes more. Add homemade croutons and stir, transferring mixture to a large bowl if necessary. Pour stuffing mixture into the prepared baking pan.
Bake in the hot oven, uncovered, for about 40 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 20.6 g, Fat 9.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 572.7 mg, Sugar 2.6 g

Vegan Stuffing with Mushrooms and Leeks image

Provided by Martha Stewart

Time 2h20m

Number Of Ingredients 11

1 pound sourdough bread, cut into 3/4-inch cubes (8 cups)
7 tablespoons extra-virgin olive oil, plus more for brushing
1 1/4 pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups)
Kosher salt and freshly ground pepper
2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups)
1 rib celery, thinly sliced (1/2 cup)
2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves
2 cloves garlic, minced (2 teaspoons)
1/4 teaspoon red-pepper flakes
2 cups low-sodium vegetable broth
1/2 cup chopped flat-leaf parsley, plus more for serving

Steps:

Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.