Savory Walnut-Mushroom Stuffing

This vegan stuffing can be baked on its own for a crispy exterior, or makes the perfect filling for roasted squash.

Stuffing, a must-have for every holiday meal, is made hearty through the addition of baby portabellas and chopped walnuts.

Serves 4 to 6

What You Need:

8 slices whole-grain bread, diced
1 teaspoon Italian seasoning
1/4 teaspoon dried sage (optional)
1/2 teaspoon sea salt
1 tablespoon olive oil
1 sweet onion, chopped
2 stalks celery, with leaves, diced
2 cups diced baby bella mushrooms
1 teaspoon reduced-sodium tamari
1/4 cup vegan margarine
1/2 to 1 cup vegetable broth
1 cup finely chopped walnuts
Sea salt and freshly ground pepper, to taste

What You Do:

1. Preheat oven to 375 degrees. Grease an 11x7-inch baking pan. In a medium bowl, place the bread, Italian seasoning, sage, and salt and toss to combine. Transfer to a large baking sheet and bake for 8 to 10 minutes, until bread is slightly crisp.

2. In a large skillet over medium heat, heat oil. Add onion and celery and cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add mushrooms and tamari and cook, stirring occasionally until mushrooms are tender, adding water as needed to prevent sticking.

3. In a small saucepan over medium heat, melt margarine. In a large bowl, place bread and walnuts and toss until well-combined. Add mushroom mixture, margarine, and 1/4 cup of broth and stir gently until thoroughly combined. Add remaining broth until mixture is moist but not soupy. Add sea salt and pepper. Transfer to a prepared pan. With a spatula, spread in an even layer and smooth the top.

4. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes. Serve immediately.

 Comments

More Recipes

Barbecue Baked Beans with Tempeh

Three beans and tempeh offer a tangy twist on this Fourth of July staple.
Read More »

Plum Basil Jam

This sweet summer jam will brighten any piece of toast or morning bun.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

A Vegan Cinco de Mayo Brunch

Celebrate May 5th with Mexi-spired twists on classic brunch fare—mimosas included.
Read More »

Dijon Macaroni Salad

Spice up your springtime barbecues with the perfect macaroni salad.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »