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.
Love vegan food and cooking
Get the BEST, editor-tested recipes inside every issue of