Vegan Sourdough Stuffing With Wild Mushrooms And Walnuts Recipes

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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

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.

SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING



Sourdough, Wild Mushroom, and Bacon Dressing image

Provided by Bobby Flay

Categories     Mushroom     Side     Thanksgiving     Stuffing/Dressing     Bacon     Family Reunion     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

Unsalted butter, for the baking dish
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stemmed and coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
4 to 6 cups chicken stock, homemade or store-bought, as needed
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/2 cup chopped fresh flat-leaf parsley
2 large eggs

Steps:

  • 1. Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
  • 2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
  • 3. Raise the oven temperature to 375°F.
  • 4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
  • 5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
  • 6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
  • 7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

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

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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Top Asked Questions

What is the best vegan stuffing for Thanksgiving?
This Vegan Mushroom Stuffing is a definite must for your Thanksgiving table! Traditional bread stuffing with mushrooms, celery, and lots of herbs. Soft, moist, and fluffy. Preheat oven to 350°F. Cut the loaf of bread into small cubes and add to a large mixing bowl.
What is vegan stuffing made of?
Vegan Stuffing ingredients: bread, mushrooms, onion, celery, vegetable broth, dry white wine, dried herbs (thyme, sage, and rosemary), salt and pepper, and fresh parsley. You don’t need a lot of fancy ingredients to make a delicious stuffing. My grandma uses lots of celery and my mom uses lots of mushrooms. Since I love both, I use both!
What kind of mushrooms do you use to make stuffing?
I used Baby Bella Mushrooms and created a stuffing made from typical holiday ingredients – like celery, onion, sage, and rosemary. But instead of using nuts or even bread as a base for the dressing….I used a combination of white, wild, and black rice.
How to cook mushroom Parmesan with Veg broth?
Instructions Clean mushrooms and remove stems. Bake mushroom caps in 350 degree oven for 10 minutes. Bring Veg Broth to a boil and then turn off heat. Prepare parmesan topping using this VEGAN PARMESAN RECIPE. In a large skillet, saute onion and celery in 1-2 Tbs of Veg Broth or Water until softened, then stir in garlic.

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