#plantbasedstuffing

This Vegan mushroom stuffing is almost a meal on its own! It's got a great savory flavor. It's also packed with nutrition from the mushrooms, veggies, and bread (especially if you use whole wheat bread like we did). We truly loved this stuffing with our mushroom gravy. It even goes well with our cranberry mango sauce!

Vegan Mushroom Stuffing

Savory Vegan mushroom stuffing. Perfect for the holidays. 1 loaf bread (We used whole wheat bread, but it will work with white too.)4 stalks celery (chopped)2 cups carrots (chopped (~9 oz))1/2 cup non-dairy butter1 tbsp olive or grapeseed oil16 oz mushrooms (sliced)2 replacers egg (We used Bobs Red Mill Egg Replacer)1 & 1/4 cup vegetable broth5 oz fresh spinach1 tsp ground sage1/2 tsp dried thyme1/2 tsp onion powder1/4 tsp garlic powder1 tsp dried marjoramsalt & pepper (to taste) Preheat oven to 350 degrees. Peel apart bread slices into small chunks. We didn't use the end slices. Place bread chunks on 2 separate shallow baking pans. Bake for 3 minutes, then swap baking pans (move lower to top, and top to lower), and then bake for 3 more minutes. Remove from heat.In a large pan or skillet heat 1/2 cup butter on medium heat. Add 16 oz. sliced mushrooms, 4 chopped celery stalks, and 2 cups chopped carrots. Cook for about 10 minutes stirring often. Then add spinach and cook for another 2 minutes until it's wilted. Set aside.In a medium-large bowl add 1 & 1/4 cups vegetable broth, replacements for 2 eggs, 1 tsp ground sage, 1/2 tsp dried thyme, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1 tsp dried marjoram. Stir well. Put bread chunks in large baking dish, and top with broth mixture. Season with salt & pepper if you desire. Stir well with a wooden spoon. Bake at 350 degrees for 50 minutes. Every 15-20 minutes you can take the stuffing out of the oven and give it a stir.

Vegan Mushroom Stuffing Shopping List