Name: Vegan Mushroom Stuffing
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 2 tablespoons ground flaxseed -; 5 tablespoons room temperature water -; 2 tablespoons olive oil -; 6 tablespoons vegan margarine, divided, plus more for greasing the pan -; 1 pound mixed mushrooms, roughly chopped -; 1 cup finely chopped yellow onion -; 3 scallions, thinly sliced -; 1 cup chopped celery -; 2 cloves garlic, thinly sliced -; 1 tablespoon dried sage or 3 tablespoons fresh, chopped sage leaves -; 1 1/2 teaspoons dried thyme or 1 1/2 tablespoons fresh thyme leaves -; 4 cups vegetable stock -; 4 ounces toasted, finely chopped walnuts -; 1/2 cup fresh, finely chopped parsley, divided -; 2 1/2 pounds (40 ounces) stale sourdough bread, cubed or torn into bite-size pieces -; Salt and pepper, to taste -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Mushroom Stuffing

1. 2 tablespoons ground flaxseed -

2. 5 tablespoons room temperature water -

3. 2 tablespoons olive oil -

4. 6 tablespoons vegan margarine, divided, plus more for greasing the pan -

5. 1 pound mixed mushrooms, roughly chopped -

6. 1 cup finely chopped yellow onion -

7. 3 scallions, thinly sliced -

8. 1 cup chopped celery -

9. 2 cloves garlic, thinly sliced -

10. 1 tablespoon dried sage or 3 tablespoons fresh, chopped sage leaves -

11. 1 1/2 teaspoons dried thyme or 1 1/2 tablespoons fresh thyme leaves -

12. 4 cups vegetable stock -

13. 4 ounces toasted, finely chopped walnuts -

14. 1/2 cup fresh, finely chopped parsley, divided -

15. 2 1/2 pounds (40 ounces) stale sourdough bread, cubed or torn into bite-size pieces -

16. Salt and pepper, to taste -

How to cook deliciously - Vegan Mushroom Stuffing

1. Stage

Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch pan with margarine.

2. Stage

Make the flax egg: In a small bowl, add the ground flaxseed and room temperature water. Mix together and set aside.

3. Stage

Sauté the vegetables: Add 4 tablespoons of margarine and the olive oil to a large Dutch oven or stock pot set over medium-high heat. Once the butter has melted, add the mushrooms and sauté until most of the moisture has evaporated and the mushrooms are starting to brown, about 8 minutes. Add the onion, scallions, celery, garlic, sage, and thyme and let cook, stirring often, until the celery has softened, 10 to 15 minutes.

4. Stage

Assemble the stuffing: Add the vegetable stock, walnuts, and half of the chopped parsley and stir. Once the stock is boiling, remove from the heat. Add the bread, flax egg, and stock to the vegetable mixture and gently fold everything together until well combined. Taste, seasoning with salt and pepper as needed.

5. Stage

Bake the stuffing: Transfer the stuffing to the greased pan and dot with the remaining 2 tablespoons of margarine. Cover with foil and bake until heated through and the bread has absorbed the liquid, about 35 minutes. Remove the foil and turn up the oven temperature to 400°F. Bake, uncovered, for another 10 to 15 minutes, or until the top is well browned and crisp. Let the stuffing rest for at least 5 minutes before serving. Top with remaining parsley. Love the recipe? Leave us stars below!