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–+ servings
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

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!
Course dinner, Main Course, Side Dish, supper
Cuisine American
Keyword healthy side dish, holiday recipe, holiday side dish, lentil mushrooms vegan stuffing, sprouted bread, stuffing, vegan holiday recipe, vegan side dish, vegan stuffing, vegetarian holiday recipe, vegetarian side dish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 side servings
Author Lauren McNeill, RD

Equipment

  • 2 quart baking dish

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

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!
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