I’ll be honest. I was never very fond of Thanksgiving dinner as a child. I didn’t really see what the big deal was, as most of the menu consisted of food I didn’t want to touch with a ten-foot fork. As I grew up, my taste buds changed, as did my diet, and Thanksgiving dinner is now of my favorite meals of the year. Stuffing was one of the dishes I used to loath, but I think that it’s because it always came out of a box when my mom made it. Over the years, as I’ve experimented with different ingredients, I’ve created a recipe that I now really love, and stuffing has become one of my favorite parts of the Thanksgiving meal.
I don’t always use fresh bread in this dish. If I have a lot of dishes to make or I’m short on time, I’ll use prepackaged stuffing. A lot of stuffing mixes aren’t vegan though, so if you’re going to use one, be sure to check the ingredients. Some have milk and eggs, and others have chicken broth. Whole Foods does have a vegan version, which is what I usually buy.
Vegan Spinach Mushroom Stuffing
Make room on your Thanksgiving table for this Spinach Mushroom Stuffing, because this traditional side just might be the star of the meal!
- 1 loaf day-old whole grain bread cut into 1" cubes
- 1 tablespoon neutral-flavored oil
- 16 ounces mushrooms sliced (try chanterelle, shitake, crimini, or white button)
- 1 large onion diced
- 2 or 3 celery stalks sliced
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 8 ounces baby spinach leaves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup vegetable stock plus more, if stuffing is too dry
Preheat oven to 350°F, and lightly oil a 13” x 9” baking dish.
Spread the bread out in a even layer over 2 baking sheets. Bake for 10-15 minutes, or until bread is crusty but not hard. Transfer to very large bowl and cool.
While the bread is cooking, heat the oil in large skillet over medium-high heat. Add onions and celery. Sauté until they're tender, about 5 minutes. Add the sliced mushroom, and sauté until they are tender and beginning to brown, about 5 more minutes. Add all of the fresh herbs and the spinach and toss until just wilted, about 1 minute.
Stir vegetable mixture into the bowl with the bread cubes. Add the stock, salt and pepper, tossing to combine even. Add more stock, ¼ cup at a time if the mixture seems to dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, about 50 minutes. Let stand 10 minutes and serve.