Vegan mushroom Thanksgiving stuffing is a rich, savory, and comforting dish that proves you don’t need meat or dairy to create incredible flavor. Loaded with sautéed mushrooms, aromatic herbs, onions, and celery, this stuffing delivers the cozy, satisfying taste of the holidays while being completely plant-based.
It starts with rustic bread — sourdough, whole grain, or a French loaf — cut into cubes and lightly dried out so it can soak up all the savory goodness. The mushrooms are the star here, adding a meaty texture and deep, earthy flavor. A mix of cremini, button, or shiitake mushrooms works beautifully. They’re sautéed until golden brown, releasing their juices and creating a flavorful base.
Along with the mushrooms, onions, celery, and garlic are sautéed until soft and fragrant, infusing the kitchen with the familiar aromas of Thanksgiving. Fresh herbs like sage, thyme, rosemary, and parsley bring warmth and brightness, giving the stuffing that classic holiday flavor.
Vegetable broth replaces the usual chicken stock, adding moisture and richness while keeping the dish fully vegan. Some recipes even use a splash of white wine or a touch of soy sauce to deepen the umami flavors. The mixture is tossed together until the bread is well coated but not soggy, then transferred to a baking dish.
Baked until golden and slightly crispy on top, with a soft, flavorful interior, this vegan mushroom stuffing is pure comfort. The combination of chewy bread, tender veggies, and the savory richness of mushrooms makes each bite incredibly satisfying.
This stuffing pairs perfectly with other Thanksgiving favorites like roasted vegetables, mashed potatoes, vegan gravy, or cranberry sauce. It’s a side dish that appeals to everyone at the table, whether vegan or not.
For drinks, pair it with a glass of Pinot Noir, sparkling cider, or herbal iced tea to complement the earthy flavors.
Vegan mushroom stuffing proves that plant-based holiday dishes can be just as hearty, flavorful, and beloved as the classics.
Ingredients
- 8 cups cubed bread preferably stale or dried
- 2 tablespoons olive oil extra virgin
- 1 cup onion diced
- 2 cloves garlic minced
- 10 ounces mushrooms sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 cups vegetable broth low-sodium
- Salt and pepper to taste salt and pepper
- 1/4 cup fresh parsley chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the cubed bread on a baking sheet and toast in the oven for 10-15 minutes, or until dry and lightly golden.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and tender.
- Stir in the dried thyme and sage, and season with salt and pepper to taste.
- In a large bowl, combine the toasted bread cubes, mushroom mixture, and vegetable broth. Toss gently until the bread is evenly moistened.
- Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
- Garnish with fresh parsley before serving.
Nutrition
This stuffing was a total hit at our Thanksgiving dinner! So flavorful and hearty. Everyone loved it!
I’m so glad to hear that! This stuffing is seriously the best and perfect for any occasion, not just Thanksgiving!
Really? I thought it might be too soggy. I usually like my stuffing more crunchy. Did you add anything special?
Hmm, not my favorite. I think the mushrooms were a bit too much for me. I prefer stuffing with sausage. Different taste.
Mushrooms are like, the main part though! Why would ya take them out? Just gotta get used to new flavors, ya know?
I totally get you! I’m not a big fan of mushrooms either. Sausage stuffing is the best! You should try this recipe with sausage instead!
Easy to make, but I added some nuts for crunch. Might try it with some dried cranberries next time. Yum!
I was skeptical about a vegan stuffing, but this actually turned out pretty good. Just needed a little more seasoning for my taste.
Glad to hear it turned out well! Adding some smoked paprika next time might kick it up a notch. 😊
I dunno… vegan stuffing? Sounds kinda weird. But if you liked it, more power to ya I guess.
Eww. This was just soggy bread with mushrooms. I don’t get the hype. I wouldn’t make it again.
Why do vegans make everything taste like cardboard? Just saying, this stuffing was bland, sorry not sorry.
Is this really Thanksgiving stuffing? Where’s the turkey? LOL. But I guess it’s a nice vegan option for some.
It was okay, but I think it needed more seasoning. I added a bit of cayenne for a kick. Still, not my fave.
I was skeptical but wow, I actually loved it!! Will be making this again soon!
Absolutely delicious! I made this for Thanksgiving and it was a hit! Even the meat eaters loved it.
So glad to hear it was a hit! I love that even the meat eaters enjoyed it. This recipe is a keeper!
Yummmm! Great flavor and textures! I might add some nuts next time for crunch.
Very easy recipe! I’m not vegan, but I really enjoyed this stuffing. Will definitely keep it in mind for next year!