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!
Ingredients
- 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
- ¼ 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
Instructions
- 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.