This classic Vegan Gluten Free Stuffing with Mushrooms is sure to become a favorite. It's made with sourdough bread, mushrooms, fresh sage, and thyme.
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This Vegan Gluten Free Stuffing with Mushrooms has all the traditional flavors you'd expect in a stuffing: sourdough bread, mushrooms, celery, sage, and thyme. It serves about 5 people, but you could easily double the recipe.
If you don't have a group of people to feed on Thanksgiving, this recipe is for you. Even if you are only feeding two people, you'll only have leftovers for a day or two.
If you need to feed more people, you can double the recipe and use two baking dishes or an extra large baking dish.
Serve it with a Sangria recipe. Other Thanksgiving recipes to try are Apple Cranberry Jam and Easy No-Churn Cranberry Ice Cream (Vegan)
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❤️ Why You'll Love It
- It's the perfect amount for 3-5 people, but can easily be doubled or tripled.
- It is a simple flavorful side dish.
- It is vegan and gluten-free.
Is It Vegan Friendly?
Many stuffing recipes have eggs, but this one does not. It is 100% vegan.
Eggs aren't necessary in stuffing. The vegetable broth helps keep everything together and once you bake it, it sticks together in areas.
Are Stuffing and Dressing The Same Thing?
Technically stuffing is defined as an edible mixture that is stuffed into another food and cooked in it, whereas dressing is cooked in a separate dish.
Whether you cook it in another food or not, it depends on where you live as to what you call it.
I chose to call this recipe stuffing because that's what it's called where I live. (And even though this is a vegan recipe, it could be used to stuff a squash.)
🧾 Ingredients
- Sourdough bread: I used gluten-free sourdough bread. I love the flavor that sourdough bread imparts, but you could try this recipe with your favorite bread.
- Olive oil: For cooking the veggies.
- Onion: Adds a sweet pungent flavor. I used a yellow onion, but you could also use white onion.
- Celery: A classic stuffing ingredient that enhances flavors.
- Mushrooms: I used crimini mushrooms. You could use another variety of mushrooms. Another great way to use crimini mushrooms is my Vegan Stuffed Mushrooms recipe.
- Fresh thyme and fresh sage: Add the classic stuffing flavors.
- Garlic: Adds a pungent flavor.
- Salt and pepper: Enhances flavor and adds flavor. I like to use sea salt.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Cut bread into cubes and spread onto two baking sheets. Toast until thoroughly dry and crispy.
Step 2: Heat olive oil in a large skillet. Add diced celery and onions. Cook until tender.
Step 3: Add mushrooms, sage, thyme, and garlic. Cook until tender. Add salt and pepper.
Step 4: Add vegetable broth and bread cubes. Mix thoroughly so that all the bread is coated.
Step 5: Transfer the mixture to an oiled baking dish. I used 7 ½" x 9 ½". You can use a similar size. Just make sure it holds 2.75 quarts.
Step 6: Bake covered with aluminum foil for 30 minutes. Remove foil and bake for another 10 minutes or until golden brown.
What Bread Should I Use?
I used a vegan gluten-free sourdough for this recipe, but you could use whatever your favorite is. As long as it tastes good by itself, it should taste good in this recipe.
Can It Be Made Ahead of Time?
You can make this a day or two ahead of time if needed. Just follow all the steps in the recipe, but don't bake it.
Cover it and place it in the fridge. Then on Thanksgiving bake it as per instructions.
It also tastes great when reheated in the microwave.
🍽 Serving
- Vegan Pumpkin Pasta
- Vegan Lentil and Mushroom Shepherd's Pie
- Creamy Vegan Mac and Cheese
- Vegan Lentil Loaf
👩🏻🍳 Recipe FAQs
This vegan stuffing is made with gluten-free sourdough bread, celery, onion, mushrooms, garlic, vegetable broth, sage and thyme.
Classic stuffing is made with wheat bread, however, this recipe has gluten-free sourdough so it is safe for celiacs and those with gluten intolerance.
Other Vegan Thanksgiving Recipes
If you tried this Vegan Gluten Free Stuffing with Mushrooms Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This small batch stuffing recipe is the perfect amount for 3-5 people.
📋 Recipe
Vegan Gluten Free Stuffing with Mushrooms
Ingredients
- ½ loaf gluten free sour dough bread cut into ¾" cubes (5 cups)
- 1 tablespoon olive oil
- ½ large onion diced (1 cup)
- 2 celery stalks diced (1 cup)
- 8 ounces crimini mushrooms stems trimmed, sliced, and cut in ½ (3 ¼ cups)
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh sage
- 1 garlic clove minced
- ½ teaspoon salt
- Pepper to taste
- 1 cup low sodium vegetable broth
Instructions
- Preheat oven to 350°F.
- Spread bread cubes onto 2 sheet pans in a single layer. Toast at 350°F for 10-15 minutes or until crisp and dried all the way through.
- Increase oven temperature to 375°F.
- Heat olive oil in a large skillet over medium heat. Add diced celery and onions. Cook until starting to soften, about 5-6 minutes.
- Add mushrooms, thyme, sage, and garlic. Cook until tender, about 4-5 minutes. Add salt and pepper.
- Add low sodium vegetable broth. Fold in bread cubes making sure to coat all the cubes. Season with more salt and pepper, if needed.
- Transfer mixture to an oiled 7 ½" x 9 ½" baking dish (or similar size that holds 2.75 quarts). Cover with aluminum foil.
- Bake at 375°F for 30 minute. Remove aluminum foil and bake another 10 minutes, or until golden brown.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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