120 minutes
A hearty and flavorful vegan stuffing made with mushrooms, pecans, and a medley of aromatic vegetables and herbs.
Hearty Vegan White Bread, crusts removed, cut into 3/4-inch pieces
0 lb
Button Mushrooms, roughly chopped
0 lb
Toasted Pecan Halves
0 oz
cups
Fresh Sage Leaves, minced
cups
Large Onion, finely chopped
each
Large Leek, white part only, finely chopped
each
Large Ribs Celery, finely chopped
each
Garlic Clove, minced or grated
each
Hearty Vegetable Stock
cups
Fresh Parsley Leaves, minced
cups
to taste
to taste
1. Dry the Bread Cubes
Preheat the oven to 350°F (177°C). Spread the bread cubes on two rimmed baking sheets and place them in the oven for about 50 minutes until they are hard and crunchy.
2. Prepare the Mushrooms
Roughly chop the mushrooms using a food processor with about 8 short pulses per batch. Then chop the pecan halves in the same processor using 12 short pulses.
3. Cook the Mushrooms
Heat 0.5 cup of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chopped mushrooms and cook for about 8 minutes until well-browned and aromatic. Halfway through cooking, add half of the minced sage leaves.
4. Add Aromatics
Add the finely chopped onion, leek, celery, garlic, and the remaining sage to the mushrooms. Cook for about 10 minutes until the vegetables are softened and fragrant.
5. Combine Ingredients
Pour in the vegetable stock and add half of the minced parsley. Stir in the chopped pecans and dried bread cubes. Gently fold the mixture to combine everything evenly. Season generously with kosher salt and freshly ground black pepper.
6. Bake the Stuffing
Transfer the stuffing mixture to a 9- by 13-inch rectangular baking dish or a 10- by 14-inch oval dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to get a golden crust.
7. Garnish and Serve
Sprinkle the remaining parsley over the stuffing before serving.
Use a variety of mushrooms like cremini, shiitake, and oyster and brown them well in stages for deep umami flavor.
Start with the recommended amount of broth and adjust if necessary to achieve a stuffing that's moist but not soggy.
Choose high-quality sourdough bread with a robust flavor and dense crumb. Cube it and dry it out in a low oven if it's too fresh to improve texture without becoming mushy.
Cook onion, celery, and garlic until soft and translucent, then toast the pecans until fragrant to enhance their nuttiness.
Grease the baking dish with olive oil and bake the stuffing uncovered for a golden crust and moist interior.
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