Vegan Sourdough Stuffing With Wild Mushrooms And Walnuts Recipes

VEGAN SOURDOUGH STUFFING WITH WILD MUSHROOMS AND WALNUTS

Vegan Sourdough Stuffing with Wild Mushrooms and Walnuts image

With a crispy top and tender, fluffy interior, this stuffing is loaded with flavor and may become your new favorite Thanksgiving side dish. It also happens to be vegan, made hearty with mushrooms, crunchy walnuts and fresh herbs.

Provided by Megan Mitchell

Categories side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

One 9-inch sourdough boule
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 1/2 pounds mixed mushrooms, thinly sliced (cremini, shiitake, oyster and/or chanterelle)
4 celery ribs, cut into 1/2-inch dice
4 scallions, thinly sliced
1 1/2 cups toasted walnut halves and pieces, roughly chopped
1 tablespoon finely minced thyme
1 tablespoon finely minced rosemary
1 tablespoon finely minced oregano
3 1/2 cups vegetable broth, preferably organic

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
Tear the boule into 1-inch pieces and evenly divide between 2 medium sheet trays. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper. Toss to coat, then spread out into a flat, even layer.
Bake on the upper and lower racks for 15 minutes; remove and toss, then switch the position of the sheet trays and bake until golden brown and crunchy, about 15 minutes. Remove from the oven and reduce the oven temperature to 350 degrees F.
While the croutons bake, heat a medium nonstick skillet over medium. Drizzle in 2 tablespoons olive oil and add half of the mushrooms; spread into an even layer. Cook for 5 minutes, undisturbed. Stir and cook until golden brown, 2 to 3 minutes, then add the remaining mushrooms. Cook until golden brown and softened, about 10 minutes. Season with salt and pepper, then pour into a large bowl.
Heat the skillet again over medium heat. Drizzle in 1 to 2 tablespoons olive oil and add the celery and scallions. Cook, stirring often, until they begin to soften, 8 to 10 minutes. Season with salt and pepper. Remove from the heat and add to the large bowl.
Next, add the walnuts, thyme, rosemary, oregano and croutons; toss to combine. Add 2 cups of the broth, stir and let absorb for a few minutes, then add 1 cup. Stir and pour into a 9-by-13-inch baking dish; add the remaining 1/2 cup broth and finish with a drizzle of olive oil.
Bake until golden and crispy on top, 30 to 35 minutes.

VEGAN STUFFING WITH MUSHROOMS AND LEEKS

Vegan Stuffing with Mushrooms and Leeks image

Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 2h20m

Number Of Ingredients 11

Ingredients

1 pound sourdough bread, cut into 3/4-inch cubes (8 cups)
7 tablespoons extra-virgin olive oil, plus more for brushing
1 1/4 pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups)
Kosher salt and freshly ground pepper
2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups)
1 rib celery, thinly sliced (1/2 cup)
2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves
2 cloves garlic, minced (2 teaspoons)
1/4 teaspoon red-pepper flakes
2 cups low-sodium vegetable broth
1/2 cup chopped flat-leaf parsley, plus more for serving

Steps:

Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.

VEGAN MUSHROOM THANKSGIVING STUFFING

Vegan Mushroom Thanksgiving Stuffing image

I made this recipe about 5 years ago. After trying expensive croutons from a gourmet cooking store, I decided I could make them myself! This vegan mushroom stuffing immediately became a family (and friends) favorite. You can eliminate the mushrooms if you don't like them. You can make the homemade croutons days before and store them in zip-top bags or plastic containers, which makes the stuffing a whole lot easier. Try it for Thanksgiving!

Provided by Kathleenar

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 10h

Yield 12

Number Of Ingredients 15

Ingredients

1 crusty baguette, cut into 1/2-inch cubes
1 tablespoon olive oil, or as needed
1 tablespoon ground thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon garlic salt, or more to taste
1 teaspoon ground white pepper
½ cup vegan margarine
1 cup chopped celery
1 cup chopped onion
1 cup chopped fresh mushrooms
3 cloves garlic, chopped, or more to taste
1 (32 fluid ounce) container vegetable broth
½ teaspoon ground white pepper

Steps:

Spread cubed bread on a baking sheet. Cover with a paper towel and let sit at room temperature until slightly stale, at least 8 hours to overnight.
Preheat the oven to 300 degrees F (150 degrees C).
Toss stale bread cubes with olive oil and sprinkle with thyme, rosemary, oregano, parsley, garlic salt, and white pepper. Spread evenly on the baking pan.
Bake in the preheated oven for 20 minutes. Stir and continue baking until crispy, about 20 minutes more, checking frequently. Remove from the oven and set homemade croutons aside.
Increase oven temperature to 350 degrees F (175 degrees C). Grease a large baking pan.
Heat margarine in a large pan over medium heat. Add celery, onion, mushrooms, and garlic. Cook and stir until soft, about 5 minutes. Add broth and white pepper and simmer for 3 minutes more. Add homemade croutons and stir, transferring mixture to a large bowl if necessary. Pour stuffing mixture into the prepared baking pan.
Bake in the hot oven, uncovered, for about 40 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 20.6 g, Fat 9.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 572.7 mg, Sugar 2.6 g

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