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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


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.


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


  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 minutesĀ  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.


  • 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


  • 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