Vegan Thanksgiving Stuffing

With its flavour and presentation, this vegan Thanksgiving stuffing will impress your holiday guests! This Wild Mushroom Stuffing is similar to traditional stuffing in that it is moist, delicate, and somewhat crispy. For a special holiday centrepiece, bake it in a conventional pan or make it into a festive Stuffing Wreath.

Ingredients

8 cups day-old bread cubes (use vegan bread)
2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster), chopped
1 cup onion, chopped
1 cup celery, chopped
1/4 cup vegan butter or oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
Salt and pepper to taste
2-3 cups vegetable broth
Chopped fresh parsley for garnish

Instructions

Preheat the oven to 350°F (175°C).
In a large skillet, melt vegan butter or heat oil over medium heat. Add chopped onion and celery. Sauté until they are softened and translucent.
Add the mixed wild mushrooms to the skillet and cook until they release their moisture and start to brown.
Stir in the minced garlic, dried thyme, dried sage, dried rosemary, dried parsley, salt, and pepper. Cook for an additional 1-2 minutes, allowing the flavors to meld.
Place the bread cubes in a large bowl. Add the cooked mushroom mixture and toss to combine.
Gradually pour vegetable broth over the mixture, starting with 2 cups, and mix until the bread is moistened but not soggy. Add more broth if needed.
Transfer the stuffing mixture to a baking dish and cover with aluminum foil.
Bake in the preheated oven for 20-25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Garnish with chopped fresh parsley before serving.