This Vegan Stuffing with Wild Mushrooms finally convinced me—after more than 30 years—that I truly love stuffing. The combination of deeply savory mushrooms, soft interior, and a slightly crisp top changed my mind entirely.
I used to think stuffing was dull and often dry. Much of that impression came from boxed mixes or dry, overbaked versions I tried growing up. This recipe is different: it’s moist, flavorful, and full of rich mushroom and herb notes that make it an excellent holiday side.
Make this for Thanksgiving or Christmas and expect your guests to come back for seconds. You can bake it in a traditional 9×13 dish or make a festive Stuffing Wreath in a Bundt pan for a beautiful presentation.
In this post:
- A happy (and festive) accident
- Ingredient Notes
- Tips for making this recipe
- Frequently Asked Questions
- More Holiday Resources
- Vegan Stuffing with Wild Mushrooms Recipe
A happy (and festive) accident
You might notice the stuffing shaped like a wreath in some photos. I call it a Stuffing Wreath. That presentation began by accident when I grabbed a 12-cup Bundt pan as a substitute for a 9×13 pan and discovered it creates a lovely centerpiece. The recipe works equally well in a standard 13×9 pan or a Bundt pan—use whatever you have.
Ingredient Notes
Mushrooms
This recipe uses a mix of wild mushrooms and ordinary mushrooms for depth of flavor. If wild mushrooms are expensive or hard to find where you live, reduce the quantity or use cremini/button mushrooms instead. Wild varieties such as oyster, maitake, or chanterelles bring a richer, woodsy flavor, but cremini or button mushrooms still produce a tasty dish.
Tips for buying: Choose the freshest mushrooms you can find. Farmers markets, Asian groceries, and well-stocked supermarkets usually carry several varieties. Clean them gently and remove tough stems before cutting.
Substitute: If you use only button mushrooms, expect a bit more liquid during cooking. Allow extra time for that moisture to evaporate so the mushrooms brown nicely.
Fresh Herbs
Fresh thyme, rosemary, and sage are called for here because their bright, aromatic flavors complement the mushrooms. If you can’t get one of those, thyme and oregano make a nice alternative. For best results, use fresh rather than dried herbs: the aroma and flavor will be more vibrant.
Bread
Use a sturdy rustic bread such as a good-quality baguette, French loaf, or ciabatta. Tear the bread into 1½–2-inch pieces by hand for a rustic texture, then dry the pieces before assembling the stuffing.
Vegan Butter and Olive Oil
A combination of vegan butter and olive oil gives the stuffing both richness and protection against burning. If you prefer, you can use only olive oil.
Leeks
Leeks add a sweet, mild onion flavor that pairs beautifully with mushrooms. If leeks aren’t available, substitute two medium yellow onions.
Dry white wine
Dry white wine deglazes the pan and deepens the overall flavor. If you don’t want to use wine, substitute vegetable broth with a splash of white wine vinegar to add brightness.
Tips for making this recipe
Bread tips
Tear the bread into pieces rather than cutting uniform cubes for a rustic, homemade feel. Dry the torn pieces either by leaving them uncovered at room temperature overnight or toasting them in a 300ºF (150ºC) oven for 25–40 minutes until dry and lightly crisp. Dry bread soaks up liquid without becoming mushy.
Herb tips
If you have leftover fresh herbs, consider preserving them by chopping and freezing in small olive oil cubes or wrapping and freezing for later use. Fresh herbs retain much more aroma than dried ones, especially during holiday cooking.
How to wash leeks
Leeks can hide a lot of dirt. Remove the outer layers and dice the white and light-green parts. Place the pieces in a large bowl of cold water, agitate to release trapped dirt, then lift the leeks out with a slotted spoon or your hands so the grit stays behind in the water. Pat dry before cooking.
Frequently Asked Questions
No. Wild mushrooms add more complexity, but you can make the recipe with all cremini or button mushrooms. If you use only button mushrooms, give them a few extra minutes to cook so their additional moisture can evaporate and they can brown.
No. The Bundt pan creates a festive wreath shape, but a standard 13×9-inch or 3-quart baking dish works perfectly and will yield the same flavors.
The wreath holds its shape until you cut into it. The stuffing should remain soft and moist inside with some crisped, golden-brown bits on top—precisely the texture you want.
More Holiday Resources
If you’re planning vegan holiday dishes, consider pairing this stuffing with other favorites like roasted potatoes, mushroom gravy, or cornbread. Choose sides that complement the deep mushroom and herb flavors.
Vegan Stuffing with Wild Mushrooms
Ingredients
- 1 large baguette or loaf of French bread (about 16 oz/454g, or 8 to 10 cups cubed)
- 1 tablespoon ground flaxseed meal
- 2 large leeks
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 1 pound (454g) wild mushrooms, trimmed and cut into 1-inch pieces
- 8 oz (227g) button or cremini mushrooms, cut into 1-inch pieces
- 1 ½ teaspoons kosher salt, divided
- Freshly cracked black pepper
- 4 large garlic cloves, minced
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons thyme leaves, roughly chopped
- 1 tablespoon finely chopped rosemary leaves
- 1 cup (240 mL) dry white wine (or vegetable broth plus splash of vinegar)
- 1 tablespoon white miso paste
- 1/4 cup finely chopped fresh parsley
- 1 to 2 cups (240 to 480 mL) vegetable broth
- 1/2 cup (50g) vegan parmesan (optional)
Instructions
- Dry the bread. Tear the bread into 1½–2-inch pieces. To dry the same day, preheat oven to 300ºF (150ºC) and bake pieces on a rimmed sheet pan for 25–40 minutes until fully dried and lightly crisp. To prepare the day before, spread bread pieces on a pan and leave uncovered at room temperature overnight.
- Make the flax egg. Combine 1 tablespoon flaxseed meal with 2½ tablespoons (37 mL) water. Whisk and set aside for 15 minutes to gel.
- Prep the leeks. Remove tough green tops and any papery outer layers, then chop the white and light-green parts. Rinse in a bowl of cold water, agitate to remove dirt, lift leeks out with a slotted spoon, and pat dry.
- Preheat the oven to 350ºF (175ºC). Grease a 9×13-inch baking dish or a 12-cup Bundt pan if making a wreath.
- Cook the mushrooms. Heat a Dutch oven or large skillet over medium heat and add olive oil and vegan butter. When shimmering, add both types of mushrooms and cook without stirring too often so they brown, about 8–9 minutes, until most of the liquid has evaporated. Season with 1 teaspoon kosher salt and some black pepper and cook 1 more minute.
- Add the leeks, garlic, and chopped herbs (sage, rosemary, thyme). Cook 3–5 minutes, stirring occasionally, until the leeks soften.
- Pour in the white wine and deglaze the pan, stirring and allowing most of the wine to evaporate, 5–7 minutes. Stir in the miso paste until incorporated. Transfer the mixture to a very large bowl.
- Assemble the stuffing. Add the flax egg, dried bread pieces, and parsley to the mushroom mixture. Toss to combine, then season with the remaining ½ teaspoon kosher salt and more pepper to taste. Pour 1 cup (240 mL) vegetable broth over the mixture, toss, and let sit 1–2 minutes to absorb. Add more broth if needed. If using vegan parmesan, fold it in gently.
- Bake. Transfer to the prepared baking dish. Cover tightly with foil and bake until warmed through, about 25 minutes. Increase oven temperature to 425ºF (220ºC), uncover, and bake until the top is golden-brown and crisp, 15–20 minutes.
- Allow to cool slightly before serving. If baked in a Bundt pan, cool 20–25 minutes before inverting onto a serving platter.
Notes
- Any sturdy bread works, but a rustic baguette, French loaf, or ciabatta is preferred for texture.
- If you don’t have vegan butter, use more olive oil instead.
- Wild mushrooms are optional if cost or availability is an issue. Button mushrooms hold more water, so allow extra time for them to cook down.
Nutrition
Nutrition information is an approximation and should be used as a guide only.