This Lentil Mushroom Vegan Stuffing is about to be your new holiday staple recipe! It’s so simple to make and more balanced than your average stuffing recipe since it uses lentils and mushrooms. A total crowd-pleaser, whether you’re vegan or not!

Stuffing in a pan with a wooden spoon scooping it out.

In my books, a holiday meal isn’t complete without a good vegan stuffing. Since going vegetarian over ten years ago I’ve tried to find my perfect holiday vegan stuffing recipe, but haven’t really had any luck. Most recipes I’ve tried are usually dry, lacking in flavour, or just too bland- Until now.

While most stuffing recipes need at least 40-60 minutes of cooking time, this vegan stuffing has a pretty short active time, meaning you can whip it up and throw it in the oven while you’re making other components of your meal. I relied on canned lentils to make the recipe even quicker, but you could totally use dried if that’s what you have on hand. I also recommend using stale bread for this recipe since it’ll soak up more of the flavor. You can leave your bread unwrapped on your counter overnight to dry out, or place it in the oven at 350 F for 10 minutes while you’re prepping the other ingredients.

Honestly, this is one of the best vegan stuffing recipes I’ve ever had. Not only is it packed with flavor from both fresh and dried herbs, but it has a great balance of nutrients from the lentils and mushrooms, along with sprouted bread as the base. I added lentils and mushrooms to this recipe because I wanted to make it a little bit more well-rounded and balanced. I also added mushrooms to this recipe since they give an amazing, meaty depth of flavor.

Bag of bread, onion, sage, celery and bread on a table.

Why sprouted bread?

The main ingredient in this vegan stuffing is the Silver Hills Organic Sprouted Bread. Their organic range is made with a blend of organic sprouted whole grains and organic wheat flour, which delivers a light, fluffy texture.

This light texture is great for this vegan stuffing recipe, but because the bread is sprouted it still packs a ton of nutrition. Sprouting means that the grains have been soaked before being made into bread, which helps make nutrients like iron, zinc and magnesium more bioavailable (easier for us to absorb!).

Silver Hills sprouted breads are also higher in protein and fiber than most other traditional bread, with 4 grams of protein and 3 grams of fiber per slice. If you usually have trouble digesting bread, Silver Hills sprouted bread might be the answer for you since soaking the grains makes the bread easier to digest.

I chose the Silver Hills Organic Multigrain Sprouted Wheat Bread for this recipe, but their Organic Soft Wheat would also work great! These are perfect option other sprouted whole wheat breads.

Bread on a sheet pan in small cubes.

Mushrooms, onion and celery being cooked in a pan.

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Celery and onion in a pan.

Lentils, mushrooms and celery in a pan.

Uncooked vegan stuffing in a pan.

Vegan stuffing in a pan.

Vegan stuffing in a cast iron pan and a plate of it off to the side.

Recipe Notes

  • This recipe calls for slightly stale bread. If you only have fresh, bake the torn cubes of bread ahead of time at 350 F for about 10-minutes, until slightly dried out.
  • I used pre-cooked, drained and rinsed canned lentils for this vegan stuffing, but feel free to use dried instead! Just make sure to cook them ahead of time. Use about 1 cup of dried lentils to yield 2 cups of cooked lentils.
  • While I don’t think this recipe needs gravy, feel free to make one to accompany it!
Vegan stuffing in a pan with a wooden spoon.

Wooden table with a blue and white cloth and a cast iron dish with lentil mushroom vegan stuffing inside and fresh sage as garnish.
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Lentil Mushroom Vegan Stuffing

Servings: 8 side servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Lauren McNeill, RD
This Lentil Mushroom Vegan Stuffing is about to be your new vegan holiday staple recipe! It's so simple to make and more balanced than your average stuffing recipe since it uses lentils and mushrooms. A total crowd-pleaser, whether you're vegan or not!
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Ingredients
 

  • 1 loaf Silver Hills Sprouted Organic Bread, I used the Organic Multigrain loaf
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup vegan butter
  • 3 stalks celery, chopped
  • 350 g cremini mushrooms, sliced
  • 2 cups cooked lentils, I used canned
  • 2 tbsp fresh rosemary
  • 1 tbsp fresh sage
  • 2 cups low sodium veggie stock
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1/2 tsp pepper

Equipment

  • 2 quart baking dish

Instructions
 

  • Start by preheating your oven to 350 F and greasing a baking dish with oil or vegan butter. I used my 12-inch cast iron pan for this recipe, but a 2-Quart baking dish would work well.
  • Tear your Silver Hills sprouted bread into 1-inch squares. I did this roughly with my hands, but you can also cut the bread if you prefer a more uniform shape.If your bread isn't stale, place on a baking sheet and bake at 350 F for ~10 minutes, or until dried out but not toasted.Add vegan butter to a large pan over medium heat. Sauté the onions and celery for 4-5 minutes, until the onion is translucent.
  • Add all remaining ingredients besides the bread and veggie stock. Sauté for another 4-5 minutes, or until water has been released and evaporated from the mushrooms.
  • Place torn bread in a large bowl. Add the sautéed ingredients to the bowl, along with the veggie stock, adding 1/2 cup at a time. Mix together until everything is well combined. The bread should be moist, but there shouldn't be excess veggie stock at the bottom of the bowl. You may need slightly more or less veggie stock.
  • Add contents of the bowl to your baking dish, and bake for 40-50 minutes, or until edges are golden brown and stuffing is cooked through the middle. Let cool slightly, serve and enjoy!
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!

This recipe is kindly in collaboration with Silver Hills.