Vegan Stuffing Recipe

A casserole dish with vegan stuffing resting on a dish towel.

This easy Vegan Stuffing recipe is filled with wild mushrooms, leeks, fresh kale, and all the classic Thanksgiving herbs you love. The bread cubes are soft and chewy on the inside with browned, crispy edges outside, and the entire recipe is 100% vegan and delicious.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings (1 cup each)

Calories 231kcal

Author Meggan Hill

Ingredients

1/2 cup vegan butter (1 stick) plus more for buttering dish (see note 1)
16 ounces sliced mushrooms (see note 2)
1 large leek white part only, halved lengthwise and thinly sliced (see note 3)
2 celery ribs thinly sliced
salt and freshly ground black pepper
1 cup shredded kale leaves from 2 to 3 stemmed kale leaves
1/2 cup fresh parsley minced (see note 4)
1 teaspoon fresh sage minced, or 1/2 teaspoon dried
1 teaspoon fresh thyme minced, or 1/2 teaspoon dried
1 teaspoon fresh marjoram minced, or 1/2 teaspoon dried
1 loaf French bread or other crusty vegan bread, cut into 1/2-inch cubes and dried overnight on counter (about 1 pound, see note 5)
2 cups vegetable broth (see note 6)

US Customary - Metric

Instructions

Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with vegan butter or olive oil.
In large skillet over medium-high heat, melt vegan butter until foaming. Add mushrooms, leeks, and celery, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the mushrooms have released most of their liquid and it has evaporated, about 10 to 15 minutes.
To skillet, stir kale, parsley, sage, thyme, and marjoram until fragrant and the kale has wilted about 30 seconds. Transfer to large bowl. Add bread cubes, drizzle with broth, and toss to combine. Transfer to prepared baking dish.
Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.

Notes

Vegan butter: I love Earth Balance vegan buttery sticks in the filling, and I use olive oil for preparing the baking dish.
Mushrooms: Use any combination of baby portobello, white button, or wild mushrooms, aiming for 16 ounces total.
Leeks: Leeks are grown by having sand and dirt piled up around the base of the plant (the part under the dirt stays white). Because of this, leeks tend to be quite dirty and need to be washed carefully. To clean leeks, trim both the root end and the top where the dark green leaves begin. Cut the remaining white section in half lengthwise to expose the layers. Rinse the layers thoroughly in a basin of water until no dirt remains. Transfer to a cutting board and slice thinly.
Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried.
French bread: Use any sturdy bread such as Italian, challah, or sourdough bread. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
Vegetable broth: I keep jars of homemade vegetable stock in the freezer, but store-bought is also good. Or, make broth from Better than Bouillon Roasted Vegetable Base.
Yield: This Vegan Stuffing Recipe makes about 8 cups, enough for 8 side-dish servings of about 1 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition