About five years ago, I prepared this dish. I made the decision to make my own croutons after experimenting with pricey ones from a gourmet food store. The family (and others) quickly adopted this vegan mushroom stuffing as a favorite. If you don’t like the mushrooms, remove them. Making the homemade croutons ahead of time and storing them in zip-top bags or plastic containers makes it much simpler to assemble the filling. For Thanksgiving, give it a try!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
- I like to use natural, organic, unsalted broth from the soup aisle.
- You can use butter in place of olive oil and margarine and chicken stock in place of vegetable stock, if you are ok with a vegetarian (but not vegan) stuffing.
- If you prefer a soggy stuffing, cover the baking dish with aluminum foil before baking.
Reviews
My family loved this side dish, it was very fragrant and the mushrooms add a welcome freshness to it.