Vegan Stuffing using day-old bread, vegan parmesan cheese, mushrooms, artichokes, faux chicken broth, and seasonings. This plant-based stuffing recipe is a hit!
Course Side Dish
Keyword vegan stuffing, vegan stuffing recipe
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
8ozbaby bella mushrooms
1heaping teaspoonpoultry seasoning
4ozvegan parmesan cheese
2cupsvegan no chicken broth
14ozartichoke heartsquartered, cut in half (we use frozen and defrost)
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.
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.