Stuffing is hands down my favorite thanksgiving side, probably because I like food that includes salt, sweet, savory, and sour…..duh. If you want to save yourself from whatever box prepped stuffing your aunt usually makes, make this vegan mushroom stuffing. The meat eating vegan food haters at your holiday table will be completely fooled by the mushrooms meaty rich flavor contribution. I very loosely adapted this recipe from My Bacon Wrapped Life’s Sausage and Apple Pretzel Bread Stuffing recipe, check it out her blog is adorable.
6 cups whole wheat sourdough bread, cubed
¼ cup olive oil
large yellow onion, medium-diced
5 cups assorted mushrooms sliced (I used Portobello, shiitake, button, and crimini)
4 stalks celery, medium-diced
1 Asian pear, unpeeled, cored, and medium-diced
¼ cup chopped flat-leaf parsley
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. sumac
½ cup fresh cranberries cut in half
1 1/2 cups vegetable broth
Preheat your oven to 300°F. Place the sourdough bread cubes in a single layer on a large rimmed baking sheet and bake for about 15 minutes, until starting to get a little crusty and dried out. Transfer the bread cubes to a very large bowl and bump the oven temp up to 350°F. oil a large baking pan and set aside.
In a very large sauté pan, heat olive oil over medium heat. Add the mushrooms, onions, cranberries, veggie broth, sumac, salt, and pepper and cook for about 10 minutes, until all softened. Pour over the bread cubes in the large bowl.
Add parsley, Asian pear, and celery to large bowl
Bake for 30 minutes, until cooked through.
Top hot stuffing with fresh parsley before serving