We’re obsessed with mushrooms, send help. We kid, don’t send help. Mushrooms are one of our favourite ingredients to work with. They’re delicious and add a lot of flavour to vegan food. They have a “meaty” texture that make them the perfect replacement for meat. Plus, they’re real ingredients – no fake meat in sight!
Neither of us haven’t strayed from a classic stuffing at any of our Thanksgivings previously. This year we took our mushroom obsession to a whole new level. Our stuffing recipe is packed full of all our favourite mushroom varieties. From white to portobello to shiitake to dehydrated! It’s a mushroom lovers dream.
For those hat are used to meat in their stuffing, the “meaty-ness” of mushrooms give that texture needed. This isn’t your boring Thanksgiving stuffing, it’s moist, delicious and flavourful. It’ll knock the socks off any non-vegan at your dinner table this holiday season.
Everything in this dish can be made ahead. Perfect for holiday dinner prep. Just prep everything ahead of time, and do the final bake the day of. It’s important for a holiday dinners, as they take a long ass time to prepare. Any dish that can decrease time needed in the kitchen is the best kind of dish. Now you can spend more time with your loved ones, and less in the kitchen.
Paired with Love Wild Live Free’s Potato Latkes, and holiday dinner has gone up a level. These latkes are one of the best potato dishes we’ve ever had. If you don’t already know Avra of Love Wild Live Free, give her a follow on social. She’s doing amazing things for the vegan community! 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.
How to make Vegan Mushroom Stuffing and Potato Latkes