Mushroom Vegetable Stuffing (Vegan and Gluten Free)

It’s stuffing season! And with Thanksgiving coming up I wanted to create a vegan and gluten-free option because no one puts vegan baby in the corner. Stuffing has always been a favorite dish in my family for Thanksgiving. My mom has a family recipe we make every year that’s so delicious I literally eat it for every meal! Over the years with my food allergies I’ve had to stop eating it, so I created a “Taylor friendly” version as my family likes to call it so I could still enjoy my favorite holiday dish. This mushroom vegetable stuffing (vegan and gluten free) is so delicious even my non vegan family members love to eat it!

This Mushroom Vegetable Stuffing (Vegan and Gluten Free) can be more than just a side dish, I actually eat it as my main dish. It’s loaded with a harmonious blend of hearty mushrooms and colorful vegetables. You can also prepare it ahead of time by storing it covered in the refrigerator, saving you time and stress for Thanksgiving. It’s seriously the best vegan and gluten free stuffing!

Ingredients for Mushroom Vegetable Stuffing (Vegan and Gluten Free)

  • Olive Oil (use code: TAYLOR10 for 10% off)
  • Mushrooms
  • Small White Onion
  • Celery
  • OR Trader Joe’s Holiday Vegetable Hash (sub for onion and celery)
  • Salt
  • Garlic
  • Sage (fresh or dried)
  • Thyme (fresh or dried)
  • Flax Egg
  • Gluten-Free Bread (can be made non gluten-free too)
  • Vegetable Broth
  • Parsley

How to make Mushroom Vegetable Stuffing (Vegan and Gluten Free)

  1. Prep the bread cubes.

    Cut bread into small cubes or tear it apart if you prefer it more rustic. To toast the bread, preheat oven to 350 degrees Fahrenheit and place the bread pieces onto a large sheet pan and spread into an even layer. Bake for about 10 minutes  or until completely dried out.pan of toasted bread cubes for stuffing

  2. Make flax egg.

    Combine 1 tbsp flax meal with 2 1/2 tbsp water. Stir, then let sit for about 10 minutes to thicken.

  3. Prepare baking pan.

    Lightly grease a 8×8 baking pan with oil or vegan butter.

  4. Cook mushrooms.

    Heat a deep saucepan over medium heat. Once hot, add the olive oil. Then, add the mushrooms and cook until mushrooms are lightly browned and the moisture has evaporated (takes about 10 minutes).pan of cooked mushrooms for mushroom stuffing

  5. Add onion and celery OR holiday hash (if using).

    Add onion and celery OR Holiday Vegetable Hash (if using instead), garlic, chopped sage, chopped thyme. Cook for 3-5 minutes, stirring occasionally to prevent burning or until vegetables turn golden. Add 1/2 tsp salt and pepper to taste.pan of cooked holiday hash for mushroom vegetable stuffing

  6. Pour in broth.

    Pour in 1/4 cup of vegetable broth, stir to deglaze pan. Transfer mushroom mixture into a large bowl.

  7. Transfer mixture to a large bowl.

    Add the flax egg, dry bread cubes, and chopped parsley to the mushroom mixture. Toss well to combine. Pour in 1/2 cup vegetable broth (for less wet OR 3/4 cup for more wet stuffing) over the mixture to moistened. Stir well, let sit for a few minutes to absorb the liquid.bowl of mushroom vegetable stuffing mixed together

  8. Transfer stuffing to prepared baking pan and bake.

    Transfer stuffing into prepared baking pan. Can brush aluminum foil with oil to prevent sticking. Cover the pan tightly with the foil. Once oven is preheated to 350 degrees Fahrenheit, place covered stuffing in oven. Bake for 20-25 minutes, until warmed through.

  9. Remove foil and continue baking.

    Then increase oven temperature to 425 degrees Fahrenheit and remove foil. Continue baking until golden brown and crispy on top, about 15-20 minutes.pan with baked mushroom vegetable stuffing that's vegan and gluten free

Tips for mushroom vegetable stuffing (vegan and gluten free)

  • Can be made non gluten-free by swapping bread.
  • Can double the recipe and bake in 9×13 pan for larger serving size.
  • I like to use Trader Joe’s Holiday Vegetable Hash in place of onion and celery.
  • Can be prepared ahead of time by storing covered in the refrigerator until you’re ready to bake.
pan of Mushroom Vegetable Stuffing (vegan and gluten free) with spoon

Looking for more holiday recipes? Here are a few ideas:

@aconsciouskitchen

The BEST vegan & gf stuffing because nobody puts vegan baby in the corner!! This can also be made non gf by swapping the bread. INGREDIENTS: – 2 Tbsp olive oil – 1/2 lb. Mushrooms (sliced) – 1/2 small white onion (diced) – 1/2 cup celery (diced) – OR 1 cup @traderjoes Holiday Vegetable Hash (I sub this for onion & celery) – 3/4 tsp sea salt – 1 garlic clove (minced) – 1 Tbsp finely chopped sage OR 1/2 tsp dried sage – 1/2 Tbsp fresh thyme OR 1/2 tsp dried thyme – 1 flax egg – 4-6 cups cubed bread – 2 Tbsp finely chopped fresh parsley – 3/4 cup vegetable broth INSTRUCTIONS: 1. Start by preparing the bread. Cut bread into small cubes or tear it apart. Place pieces on large baking pan, spread into an even layer. Preheat oven to 350°F. Toast bread pieces for about 15 minutes. 2. Grease 8 inch glass baking pan. And make flax egg (1 Tbsp flax seed w/ 2 1/2 Tbsp water). Set aside. 3. Heat deep saucepan over medium heat. Once hot, add olive oil. Then add mushrooms, cook until they are lightly brown & moisture has evaporated. 4. Add Holiday Hash OR onion & celery if using, garlic, sage, thyme. Cook for 3-5 minutes, stirring occasionally or until vegetables turn golden. Add 1/2 tsp salt & pepper to taste. 5. Pour 1/4 cup vegetable broth, stir to deglaze pan. Then transfer mushroom mixture into large bowl. 6. Add flax egg, bread cubes, & parsley to mushroom mixture. Toss well to combine. Pour 1/2 cup vegetable broth over mixture to moistened. Stir well & let sit for a few minutes to absorb liquid. 7. Transfer stuffing to prepared dish. Cover pan tightly with foil. Preheat oven to 350°F. Place covered stuffing in oven for 20-25 minutes, until heated through. 8. Then increase oven temp to 425°F & remove the foil. Continue baking 15-20 minutes, until golden brown & crispy on top. Enjoy! #glutenfree #vegan #thanksgiving #veganstuffing #glutenfreestuffing #veganthanksgiving #veganrecipes #glutenfreerecipes #veganstuffing #glutenfreevegan #fallrecipes #foodtiktok #traderjoes #vegantraderjoes

♬ Otra Vez – ProdMarvin
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Mushroom Vegetable Stuffing (Vegan and Gluten Free)

  • Author: Taylor – A Conscious Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

This mushroom vegetable stuffing is the best vegan and gluten free stuffing! It’s loaded with a harmonious blend of hearty mushrooms and colorful vegetables for a delicious holiday side dish that everyone will love.


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1/2 lb. mushrooms (chopped)
  • 1/2 small white onion (diced)
  • 1/2 cup diced celery
  • OR 1 cup Trader Joe’s Holiday Vegetable Hash (seasonal item) OR 1 cup butternut squash or preferred vegetables (optional)
  • 3/4 teaspoon sea salt (divided or to taste)
  • 1 large garlic clove (minced)
  • 1 tablespoon finely chopped fresh sage OR 1/2 teaspoon dried sage
  • 1/2 tablespoon fresh thyme OR 1/2 teaspoon dried thyme
  • 1 flax egg (1 tbsp flax with 2 1/2 tbsp water)
  • 46 cups cubed bread (I use gluten-free bread)
  • 2 tablespoons finely chopped fresh parsley
  • 1 cup vegetable broth

Instructions

  1. Start by preparing the bread. Cut bread into small cubes or tear it apart if you prefer it more rustic. To toast the bread, preheat oven to 350 degrees Fahrenheit and place the bread pieces onto a large sheet pan and spread into an even layer. Bake for about 10 minutes  or until completely dried out.
  2. Prepare the flax egg (Combine 1 tbsp flax meal with 2 1/2 tbsp water. Stir, then let sit for about 10 minutes to thicken).
  3. Lightly grease a 8×8 baking pan with oil or vegan butter.
  4. Heat a deep saucepan over medium heat. Once hot, add the olive oil. Then, add the mushrooms and cook until mushrooms are lightly browned and the moisture has evaporated (takes about 10 minutes).
  5. Add onion and celery OR Holiday Hash (if using instead), garlic, chopped sage, chopped thyme. Cook for 3-5 minutes, stirring occasionally to prevent burning or until vegetables turn golden. Add 1/2 tsp salt and pepper to taste.
  6. Pour in 1/4 cup of vegetable broth, stir to deglaze pan. Transfer mushroom mixture into a large bowl.
  7. Add the flax egg, dry bread cubes, and chopped parsley to the mushroom mixture. Toss well to combine. Pour in 1/2 cup vegetable broth (for less wet OR 3/4 cup for more wet stuffing) over the mixture to moistened. Stir well, let sit for a few minutes to absorb the liquid.
  8. Transfer stuffing into prepared baking pan. Can brush aluminum foil with oil to prevent sticking. Cover the pan tightly with the foil. Once oven is preheated to 350 degrees Fahrenheit, place covered stuffing in oven. Bake for 20-25 minutes, until warmed through.
  9. Then increase oven temperature to 425 degrees Fahrenheit and remove foil. Continue baking until golden brown and crispy on top, about 15-20 minutes.

Notes

  • Can use regular bread for non gluten-free stuffing.
  • Can be prepared ahead of time by storing covered in the refrigerator until you’re ready to bake.
  • Use code: TAYLOR10 for 10% off olive oil

Nutrition

  • Serving Size: 1 cup
  • Calories: 146
  • Sugar: 3.5 g
  • Sodium: 513.5 mg
  • Fat: 6.6 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.5 g
  • Fiber: 3.4 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

Keywords: stuffing, mushroom stuffing, vegetables, healthy, vegan, gluten free, side dish, thanksgiving, vegan stuffing, gluten free stuffing