Vegan Stuffing with Mushrooms and Artichokes

Delicious Vegan Stuffing using day-old bread, vegan parmesan cheese, mushrooms, artichokes, faux chicken broth, and seasonings. This plant-based stuffing recipe is a hit and everyone will be asking for the recipe!

This vegan stuffing is a family favorite recipe we have always loved for Thanksgiving Dinner, you won’t miss the chicken broth or the parm with our favorite recommendations for comparable swaps.

The one thing we haven’t changed is using fresh bread and poultry seasoning. Don’t worry, there’s no poultry in the seasoning mix. Poultry seasoning is a blend of sage, thyme, marjoram, rosemary, black pepper, and nutmeg. We also keep the classic veggies like onion and celery but also add in mushrooms and artichokes.

WHAT’S IN OUR VEGAN STUFFING RECIPE

• Old Bread – we use 1-day old bread.
• Vegan Butter – The top two of the vegan butter brands we have tested are Soy-Free Earth Balance Spread and Miyoko’s Kitchen.
• Baby Bella Mushrooms
• Onion
• Celery
• Poultry Seasoning
• Pepper
• Vegan Parmesan Cheese – Follow Your Heart parmesan cheese is by far our favorite vegan parmesan cheese for this recipe.
• Imagine Organic Vegetarian No-Chicken Broth. It is so close to the chicken broth flavor that your friends and family won’t even know that you use vegetable stock.

HOW TO MAKE VEGAN STUFFING

1. Preheat your oven to 300 degrees F.
2. Slice day-old bread into bite-size cubes and place onto a baking sheet. Bake the bread for about 15-20 minutes, until it’s crunchy and can be crumbled between your fingers.
3. In a large skillet combine the butter, celery, onion, mushrooms, artichokes, and seasonings. Stir occasionally and cook until the vegetables are tender.
4. Once the bread is done pour it into a large bowl. Pour the vegetable mixture and broth over the bread.
5. Add in the vegan parmesan cheese and mix well.
6. Dump the stuffing mix into a large baking dish.
7. Bake in the oven for 30 minutes covered and 10 minutes uncovered.

more vegan recipes for the holiday

• Our Roasted Broccolini makes for a delicious side dish. This recipe is gluten-free, vegan, and low carb.
• Make our Roasted Purple Sweet Potatoes for the show-stopping side dish in just 30 minutes! Purple Sweet potatoes are rich in antioxidants, make this easy recipe to try out this healthy root vegetable.
• Roasted Brussels Sprouts with Garlic is such a simple sheet pan side that cooks up in 30-45 minutes and makes a great green vegetable for meal prep.
• Roasted Beets and Sweet Potatoes make for a healthy and delicious side dish for the whole family. Add to salad, even great in vegetable wraps!
• These Vegan Mashed Potatoes with Fried Onions are the perfect side dish that everyone can enjoy. We make our dairy-free mashed potatoes with coconut oil and lightly fried onions. It’s an excellent recipe if you want to know how to make mashed potatoes without milk.

RECIPE NOTES:

• Add in your favorite veggies, love Brussels sprouts or asparagus? go ahead and add it in. The same goes for not liking an ingredient, for example not a fan of mushrooms? You can leave them out and swap for your favorite mild-flavored vegetable.
• Not a fan of parmesan cheese? Leave it out. This recipe is just as delicious without it as it is with it.
• If you don’t want the hassle of chopping and baking the bread you can find already bread cubed at more supermarkets, be sure to get one without seasonings and flavorings.

Print Recipe

Vegan Stuffing

Vegan Stuffing using day-old bread, vegan parmesan cheese, mushrooms, artichokes, faux chicken broth, and seasonings. This plant-based stuffing recipe is a hit!

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Course: Side Dish

Cuisine: American

Keyword: vegan stuffing, vegan stuffing recipe

Servings: 10

Calories: 367kcal

Author: Courtney

Ingredients

• 1 loaf bread
• 1/2 cup vegan butter
• 8 oz baby bella mushrooms
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1 heaping teaspoon poultry seasoning
• 1 pinch pepper
• 4 oz vegan parmesan cheese
• 2 cups vegan no chicken broth
• 14 oz artichoke hearts quartered, cut in half (we use frozen and defrost)

Instructions

• Preheat oven to 300 degrees F.
• Slice the bread into bite-size cubes and place onto a baking sheet. Bake the bread for about 15-20 minutes, until it's crunchy and can just about be crumbled between your fingers.
• While the bread is roasting in the oven start prepping the other ingredients.
• In a large skillet combine the butter, celery, onion, mushrooms, artichokes, and seasonings. Stir occasionally and cook until the vegetables are tender.
• Once the bread is done pour it into a large bowl. Pour the vegetable mixture and broth over the bread. Add in the vegan parmesan cheese and mix well.
• Dump the stuffing mix into a large baking dish.
• Bake in the oven for 30 minutes covered and 10 minutes uncovered.

Notes

• Add in your favorite veggies, love Brussels sprouts or asparagus? go ahead and add it in. The same goes for not liking an ingredient, for example not a fan of mushrooms? You can leave them out and swap for your favorite mild-flavored vegetable.
• Not a fan of parmesan cheese? Leave it out. This recipe is just as delicious without it as it is with it.
• If you don't want the hassle of chopping and baking the bread you can find already bread cubed at more supermarkets, be sure to get one without seasonings and flavorings.

Nutrition

Calories: 367kcal | Carbohydrates: 39g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Sodium: 724mg | Potassium: 256mg | Fiber: 3g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 0.9mg | Calcium: 132mg | Iron: 2.6mg

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