I think we may be obsessed with mushrooms. Send help. We kid, don’t send help. Mushrooms are without a doubt one of our favourite ingredients to work with, not only because they are delicious, but because they add so much to vegan food. They have an amazing “meaty” texture that make them the perfect addition to dishes where there are supposed to be meat and they are real ingredients, no fake meat in sight!
Last year we made a classic stuffing and I don’t think either of us haven’t had a classic stuffing at any of our Thanksgivings. This year is different, we took our mushroom obsession to a whole new level and made stuffing packed full of all our favourite mushrooms. From white to portobello to shiitake to dehydrated! This dish is a mushroom lovers dream.
For those of you that are used to having meat in their stuffing (we are not those people), the “meaty-ness” of mushrooms give that texture that you may be missing from vegan stuffing in the past. This is not your boring Thanksgiving stuffing, this is moist and delicious and flavourful. This will knock the socks off any non-vegan at your dinner table this holiday season.
We love this dish, because you can make each aspect of it ahead of time and do the final bake on the day of. Dishes like this are so important because we know that holiday dinners take a long ass time to prepare and cook. Any dish that can decrease the amount of time you need to be in the kitchen on the actual day and can spend more time with your loved ones, is the best kind of dish to make.
We paired this dish with Love Wild Live Free’s Potato Latkes because these things are seriously one of the best potato dishes ever. If you don’t already know Avra of Love Wild Live Free be sure to give her a follow on her social, she is doing so many amazing things for the vegan community! Be sure to check out her blog to get the recipe for these amazing Potato Latkes.
- 1 cup dehydrated mushrooms (shiitake or flower)
- 1 cup white mushrooms
- 1 large portobello mushroom
- 1 cup shiitake mushrooms
- 2 tbsp avocado oil, divided
- 1 clove garlic
- 1/4 white onion
- 1 tbsp thyme
- 1 small baguette, stale
- 1 1/2 cups boiling water
- 1 tbsp sage
- salt and pepper, to taste
- 2 tbsp nutritional yeast
- Add your dehydrated mushrooms to your boiling water to re-hydrate. This will also create a delicious mushroom broth in the water, do not throw this out!
- Slice your white mushrooms and portobello mushroom and set aside in a large bowl, along with your whole shiitake mushrooms. Once your mushrooms are re-hydrated slice those and add them to the mushroom bowl. Set aside the mushroom broth to be used later.
- Mince your garlic and dice your white onion and add to a pan along with 1 tbsp of avocado oil. Sautee for about 3-5 minutes.
- Once the garlic begins to brown add in your mushroom mixture and 1 tbsp of fresh thyme and toss until coated in oil. Sautee until all your mushrooms are tender, about 7-10 minutes.
- Set your mushroom mixture aside and allow to cool.
- Preheat oven to 350F.
- Slice your stale baguette into cubes your desired size and add to a large bowl. Add in your mushroom mixture, sage, 1 cup of your mushroom broth, nutritional yeast and salt and pepper to taste. Mix until all the ingredients are evenly distributed.
- Add your remaining avocado oil to a cast iron pan and using a paper towel coat all around the pan.
- Add your stuffing to the cast iron pan and bake for 25-30 minutes. Broil your stuffing on medium for about 5 minutes. Watch carefully, because every oven is different and your food can burn very quickly.