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.
So cozy and savory! I used whole wheat bread and it still crisped up nicely on top. The thyme + sage combo is spot on.
This stuffing is a game changer! So full of flavor. My family loved it at Thanksgiving!
Followed recipe but it took way longer to bake than said. Super annoying!
Eww. This was just soggy bread with mushrooms. I don’t get the hype. I wouldn’t make it again.
Meh… the flavors were there, but it tasted kinda bland until I added extra salt. Also, 350°F feels slow for my oven, took more like 35-40 minutes to brown.
This is the first vegan stuffing I’ve made that actually tasted “Thanksgiving-y.” My family asked for the recipe (which never happens).
Love this! “Thanksgiving-y” is the exact goal 😂 Do you think the thyme/sage ratio would still work if I use dried rosemary too?
This stuffing is so good! My whole family loved it, even the meat eaters! Will definitely make again. 🌱
My family doesn’t like mushrooms. Do you think I could just leave them out? 🤔
Yum! Glad to hear your family loved it! I’ll have to try this for my Thanksgiving! 🦃❤️
This stuffing is delicious! I made it for Thanksgiving and everyone loved it. Will definitely make again!
Why do vegans make everything taste like cardboard? Just saying, this stuffing was bland, sorry not sorry.
I don’t get the hype around mushrooms. I didn’t like the texture. 🙁
Tasty! However, I think you could add celery and nuts for extra crunch! Just a thought.
Is this really Thanksgiving stuffing? Where’s the turkey? LOL. But I guess it’s a nice vegan option for some.
Solid recipe, but I’d start with slightly less broth next time. Mine turned out a bit soggy after mixing. Still tasty though—sage + thyme combo is great.
Wow! This is the best stuffing I ever made!! I didn’t even miss the meat.
I’m so glad to hear that! I was worried it might not be as good without the meat, but your comment makes me wanna try it soon! 🌱
Really? Seems odd to do stuffing without meat. What’s wrong with just traditional stuffing? 🤔
It was okay, but I think it needed more seasoning. I added a bit of cayenne for a kick. Still, not my fave.
Ugh, I dont like mushrooms. Can’t believe this is a thanksgiving dish!!!
Thanksgiving needs turkey! How is this stuffing gonna work without the turkey? 🤨
You don’t have to put mushrooms in it if you don’t like them! Maybe use some diced bell peppers instead?
Meh. I cooked the mushrooms till browned but the whole thing was kinda dry even with the broth. Next time I’ll cover it longer I guess.
Tried this for Thanksgiving and it was shockingly good—crispy top, super savory. I used a mix of mushrooms and added a tiny pinch more sage. Will definitely make again!
YUM!!! This stuffing is delish! Will be making it again and again! ❤️
I don’t know, it was kinda bland for my taste. I added some spices and it helped a bit, but still not great.
I’m not usually a stuffing person, but the mushrooms make it way more savory. Next time I might add celery like my aunt does, but as written it’s solid and flavorful.
Yes!! The mushrooms really do carry the whole thing. I add celery too—makes it taste more “traditional” somehow. Glad you liked it!
Delicious! Super easy and healthy. I’ll be making this every holiday now.
Absolutely agree! This is now my go-to for every gathering. So tasty and good for you!
Honestly, I was skeptical about vegan stuffing, but this recipe changed my mind. So savory and filling!
I was skeptical but wow, I actually loved it!! Will be making this again soon!
Vegan stuffing? Really? Do i have to substitute the bread too? Seems risky.
Flavor is good, but I wish there was more guidance on how much salt/pepper. I had to guess and ended up slightly under-seasoning.
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.
Pretty good. Would make again. 👍
Glad you liked it. I tried stuffing once and it turned out soggy… did you use the low-sodium broth or just regular? Also 350F is kinda low imo lol
Nice! Love that it actually holds together—what bread did you use (like sourdough or something)?
Very easy recipe! I’m not vegan, but I really enjoyed this stuffing. Will definitely keep it in mind for next year!
Tried this for Thanksgiving and it was honestly really comforting. The mushrooms gave it that “real stuffing” vibe and the top got perfectly crispy.
Hmm I liked it, but mine came out a bit dry. I’m thinking I should use more broth or soak the bread longer. Still flavorful though, especially the mushrooms.
Totally agree—made this for Thanksgiving too and it tasted like the real deal. The crispy top was the best part. Will definitely do it again next year!
The thyme and sage combo is doing the heavy lifting. I’m not a big herb person, but this one worked. Might add a tiny bit more parsley next time.
Made this for Thanksgiving and it disappeared fast. The mushrooms give it such a rich flavor—honestly better than some non-vegan stuffings I’ve had.
Umm mine didn’t brown much—maybe my mushrooms were too wet. Tasted fine but looked pale. I’ll try higher heat next time.
Not gonna lie, I was skeptical about the mushrooms doing all the work, but they really did. Browning them well is key—don’t rush that step.
I used dried parsley ’cause I didn’t have fresh, and it still tasted fine but looked kinda sad. Maybe fresh makes a difference.
Honestly that tracks—fresh parsley is mostly about color and aroma. Dried can taste fine but the “look” might suffer. Next time just use a pinch extra dried or add it right at the end for a fresher vibe.
Very solid recipe. However, my bread soaked up way more broth than expected, so mine was a bit too soft in the middle. Still tasty though—just adjust the broth to your bread.
Pretty solid! The steps are clear and it came together easily. Next time I might swap half the broth for a splash of soy sauce for more depth.
Not sure about the 8 cups bread—depends how thick your cubes are. Mine was drier than expected at first, so I added a splash more broth. Otherwise easy and flavorful.
It’s aight. I made it for dinner but my kids didn’t eat it. They’re picky tho.
Kids can be so picky! Maybe try a different recipe next time? My kids love cheese in everything!
Good flavor, but I felt like it needed a bit more broth—mine dried out more than expected. Maybe my bread wasn’t as stale.
Mmm good flavor is my goal too. I’ve had the “too dry” problem when the bread wasn’t quite stale enough. Toasting helps, but I also sprinkle a little extra broth while mixing.
That makes sense! With stuffing, bread can drink up liquid fast—if yours dried out, you likely just needed a touch more broth or longer covered baking. Next time try adding 1/4 cup more broth and toss again.
I was worried it would be bland, but the mushroom browning really helps. Next time I’ll add a little more salt and maybe a splash of broth at the end if it dries out.
I dunno, seems like too much bread. Isn’t stuffing supposed to be moist? This came out dry.
I was skeptical at first but this recipe turned out great! Even my non-vegan friends loved it.
Wow. I didn’t have dried sage so I swapped rosemary—still turned out great. 10/10 would make again.
Nice! I love when substitutions actually work out. Rosemary can be bold, but mushrooms probably handled it well 😄
Yum! Next time I’m adding some nuts for crunch!
This is the best stuffing I’ve ever had, vegan or not. Just wow!
I followed the recipe but it turned out kinda soggy… maybe more bread would help next time? 🤔
Maybe you should let the bread dry out more before mixing it with the broth? That can help with the sogginess! 🤷♀️
I dunno, I think it sounds good soggy—like a bread pudding! Yum! 😋
This turned out so cozy—crispy top, savory mushrooms, and the herb mix is perfect for Thanksgiving vibes. I used sourdough bread and it was still great!
Love hearing that! The crispy top + browned mushrooms is exactly what I aim for with this one—so glad it worked with sourdough too 😊
I followed it exactly and it turned out dry-ish, like the bread didn’t fully soak. Maybe I should’ve heated the broth first? Tasted good though, just not super moist.
I think toasting the bread 10-15 min is good, but if it’s more like hard cubes, it can just drink the broth slowly. Next time try adding a splash more broth (or even 1/4 cup extra) and bake covered a full 25-30 min.
That does sound like it needed more liquid or more time to absorb. Heating the broth first can definitely help—also make sure the bread is really dry, then toss thoroughly and let it sit 5-10 minutes before baking.
Could be great, but I found it a little bland. I bumped up the salt and added more thyme and it worked better. Also, my mushrooms took longer to brown than the recipe said.
Very easy and tasty! I added some cranberries for a twist! 10/10.
My family doesn’t eat vegan stuff, but they went back for seconds. I also added chopped celery (like my grandma used to) and it made it even better.
Not bad, but the thyme + sage combo felt a little strong? Like I could taste it more than the mushrooms.
I tried this and… it was fine? The flavor is good, but I wanted more depth like celery or nuts. It felt a little plain compared to my usual non-vegan stuffing.
I think y’all are exaggerating. It’s just bread and mushrooms with some herbs. Meh.
I dunno, some people just don’t appreciate good food. This recipe sounds tasty, but if you can’t appreciate it, then maybe stick to your chips or whatever.
Bread and mushrooms are the basics, but this stuffing brings a lot of flavor! You gotta try it for real. It’s more than just the sum of its parts!
Followed the recipe but it turned out mushy. What did I do wrong?? 🤔
Maybe you added too much broth? It can get mushy if there’s too much liquid. 🤷♀️
Used gluten-free bread, still yummy! Thanks for the recipe!
I’m not even vegan and I still loved it. Pretty easy too. Next time I’m adding celery for extra crunch.
I don’t get why people call it Thanksgiving stuffing when it’s basically bread and mushrooms… BUT it’s still tasty. I might add nuts for crunch.
350°F seems too low for the crisp top—mine stayed soft. I ended up cranking it to 400 at the end.
I’ve had the same issue—350°F can be a little lazy for the top. Next time I’m going to do what you did and bump to 400 for the last few minutes.
Interesting. The recipe already toasts the bread first and then bakes covered for 20. Maybe the broth amount or dish size kept it from crisping for you?
Way easier than I expected. Toasting the bread first helps a lot. I used 12 oz mushrooms because I love them, and it didn’t mess anything up.
Not gonna lie, my stuffing came out kinda dry even after following the timing. I think my oven runs hot. Would’ve benefited from checking at 15 minutes instead of later.
That makes sense—oven temps vary so wildly. I’d definitely start checking around 15 minutes for the second bake, and maybe add a splash more broth if it looks dry.
This stuffing is amazing! I can’t believe it’s vegan, tastes like the real deal.
I tried this but my bread got too hard. What did I do wrong? 🤔
Maybe you didn’t soak the bread enough in the broth? It helps it stay soft. 🤷♀️
My picky family tried it and didn’t even complain (which is rare). I was skeptical about vegan stuffing but the crispy top is legit. Will make again.
Love the idea of toasting the bread first. Mine got a little too dark (I forgot about it for a few extra minutes) but it still tasted amazing.
Not really into mushrooms, but my vegan friends loved it. Guess it was a hit among them!
Too much bread! I mean, how is it stuffing if it’s just bread?? Plus it needed more salt. 🙄
Nah, I think it’s fine just like that! Stuffing is supposed to be soft and bread-like. More salt is always good tho! 😅
I totally get you! Way too much bread for my taste too. Maybe next time add some nuts or veggies for more texture? Also, yeah, more salt would help!
I followed it pretty exact and it was delicious… but it didn’t really “stuff” my holiday like I wanted. Still, everyone asked for the recipe.
Glad it tasted good! For more “stuffing” vibes, I usually add a bit more broth (or a splash of veggie stock) and bake it slightly covered longer so it clings together. Also, let it sit 5-10 min after baking.
Pretty solid vegan stuffing. I wish I had measured the broth a bit more carefully—mine was slightly wet at first, but baking uncovered fixed it. Also next time I’ll add celery for more flavor.
The instructions are pretty easy, but I don’t love that it’s only 2 cups broth for 8 cups bread. I ended up adding a bit more so it wasn’t crumbling.
I dunno man, stuffing should have meat, right? Not for me.
I get what you’re saying! But this stuffing is actually really tasty without the meat. You should give it a try!
Pretty good, but I think 2 cups broth might be a bit much? My stuffing came out slightly soggy until I baked it longer uncovered.
Wow—this smelled incredible while baking. The mushrooms actually gave it that “real stuffing” vibe, and the top got perfectly golden. I used cremini and it was a hit with everyone, even my picky cousin.
Idk… 20 min covered then 10-15 uncovered—mine burned on the edges. Maybe my oven runs hot. Flavor was ok but timing needs adjusting.
OMG so easy! I didn’t even measure the salt and pepper and it still tasted restaurant-y. The mushrooms caramelized nicely.
Love the idea, but I’m skeptical about “restaurant-y” without measuring—still, mushrooms really do forgive a lot 😂 What kind of bread did you use?
Yes!! That caramelization step is everything. I made this last Thanksgiving and it was shockingly “stuffing-y” for how simple it is.
Kinda bland, honestly. Needed more seasoning or something. Not worth the effort.
Not gonna lie, 8 cups bread feels like a lot. I accidentally used smaller bread cubes and it still needed more broth to feel like stuffing. Otherwise pretty tasty.
The steps are easy, but mine came out bland. I followed salt and pepper to taste, but maybe I needed more thyme/ sage? Also my bread wasn’t staled enough so I toasted longer.
That sounds like it just needed more aromatics—thyme + sage are doing a lot. I’d try adding a pinch extra of each (or even a tiny splash more broth for balance) and letting the mushrooms brown well before mixing.
Not bad, but I’m skeptical about 2 cups broth for 8 cups bread. It felt like it needed more moisture before baking.
This smells so good while it’s baking—my whole kitchen was basically Thanksgiving in one step. I used sourdough for the bread and it stayed nice and crispy on top. 10/10 would make again.
Not gonna lie, the 20 minutes covered + 10-15 uncovered made it a bit mushy for me. I’d bake uncovered longer or use drier bread cubes. Flavor was still there though.
Super solid recipe. I used 10oz cremini and it browned beautifully. The parsley at the end really freshened it up.
Made this for Thanksgiving and it absolutely disappeared. The mushrooms browned nicely and the sage/thyme combo smells so good. I used whole grain bread and it still worked.
I’m skeptical that “stale bread + broth” gives stuffing that feels like the real deal. Not bad though—just not identical to my usual turkey-day stuffing.