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Savory Vegan Mushroom-Pecan Stuffing

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Pixicook editorial team

A hearty and flavorful vegan stuffing made with mushrooms, pecans, and a medley of aromatic vegetables and herbs.

Ingredients for Savory Vegan Mushroom-Pecan Stuffing

units in
USchevron
serves
14 peoplechevron

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

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

Kosher Salt

to taste

How to Make Savory Vegan Mushroom-Pecan Stuffing

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.

Pitfalls and tips

Mushroom Selection and Sautéing

Use a variety of mushrooms like cremini, shiitake, and oyster and brown them well in stages for deep umami flavor.

Moisture Balance

Start with the recommended amount of broth and adjust if necessary to achieve a stuffing that's moist but not soggy.

Bread Quality and Prep

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.

Aromatics and Toasting Nuts

Cook onion, celery, and garlic until soft and translucent, then toast the pecans until fragrant to enhance their nuttiness.

Baking Technique

Grease the baking dish with olive oil and bake the stuffing uncovered for a golden crust and moist interior.

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