This hearty vegan stuffing is full of savoury flavour from mushrooms, onions, celery, garlic, and fresh herbs. For the best texture, use dry, day-old bread. If possible, purchase or bake the bread one to three days before preparing the stuffing. Drier bread will absorb the flavourful broth and seasonings without becoming soggy.
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup coarsely chopped pearl onions or shallots
- 3 cups chopped, stemmed cremini or white button mushrooms
- 3 cloves garlic, minced
- 2 stalks celery, diced
- ¼ cup chopped fresh sage, plus 8 whole leaves for garnish
- 2 tablespoons minced fresh rosemary
- 1 tablespoons lemon juice
- 5 cups cubed crusty ciabatta and nine-grain bread
- 3 lacinato kale leaves, coarsely chopped or torn
- 2 cups vegetable broth, plus additional broth for reheating
- ¼ cup dried cranberries
- Sea salt, to taste
Instructions
Preheat the oven to 350°F. Lightly grease an 8 × 12-inch or 9 × 13-inch casserole dish.
Heat 2 tablespoons of the olive oil in a very large skillet over medium heat. Add the onions, mushrooms, and ½ teaspoon of salt. Cook for 5–8 minutes, stirring occasionally, until the mushrooms begin to soften.
Stir in the garlic, celery, chopped sage, and rosemary. Continue cooking for another 8–10 minutes, or until the vegetables are tender and the mushrooms have developed a golden-brown colour.
Add the lemon juice and stir well, scraping up any browned bits from the bottom of the skillet.
Add the cubed bread and the remaining ¼ cup olive oil. Toss everything together until the bread is evenly coated.
Add the chopped or torn kale and cook for about 1 minute, just until it begins to wilt.
Pour in 1 cup of the vegetable broth and stir gently to combine.
Transfer the stuffing mixture to the prepared casserole dish. Pour the remaining 1 cup of vegetable broth evenly over the top.
Sprinkle the dried cranberries over the stuffing and arrange the remaining whole sage leaves on top.
Bake uncovered for approximately 20 minutes, or until the top is lightly golden and crisp.
Allow the stuffing to rest for at least 15 minutes before serving.
Tips for the Best Stuffing
Use sturdy bread. Crusty bakery bread works especially well because it can absorb the broth and savoury flavours while retaining some texture. Soft sandwich bread is more likely to become overly moist and soggy.
Prepare the bread ahead of time. Using bread that has dried for one to three days gives the stuffing its best texture and allows it to soak up all those delicious flavours.
Reheating leftovers: Add a small amount of additional vegetable broth before reheating. Bake until the stuffing is heated through and the top has become slightly crisp again.
Using Regular Curly Kale Instead of Lacinato Kale: If using regular curly kale, make a few adjustments for the best texture:
- Remove the tough stems and ribs, using only the leaves.
- Chop the leaves finely so they blend evenly into the stuffing rather than forming large, chewy pieces.
- Sauté the kale for 3–5 minutes until completely wilted and tender before adding it to the bread mixture.