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Vegan Stuffing with Mushrooms, Kale, and Cranberries Recipe

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4 from 40 reviews

  • Author: Sky
  • Total Time: 55 minutes
  • Yield: Serves 8
  • Diet: Vegan

Description

This vegan stuffing recipe is a savory, herb-packed side dish perfect for holidays or any comforting meal. Made with dry, day-old bread and cooked with cipollini onions, mushrooms, kale, and fragrant herbs like sage and rosemary, it offers a deliciously moist and flavorful alternative to traditional stuffing. The addition of balsamic vinegar and dried cranberries adds a subtle tang and sweetness, making it a well-balanced vegan classic.

Ingredients

Vegetables and Herbs

  • 1 cup coarsely chopped cipollini onions
  • 3 cups chopped & stemmed mushrooms (mix of shiitakes & creminis)
  • 3 garlic cloves, minced
  • 2 stalks celery, diced
  • 1/4 cup chopped sage, plus 8 whole sage leaves for garnish
  • 2 tablespoons minced rosemary
  • 3 lacinato kale leaves, coarsely chopped or torn

Bread and Liquids

  • 5 cups cubed crusty ciabatta and nine-grain bread (best if dry and day-old)
  • 2 cups vegetable broth, plus more for reheating if needed
  • 2 tablespoons balsamic vinegar

Oils and Seasoning

  • 6 tablespoons extra-virgin olive oil, divided
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)

Other

  • 1/4 cup dried cranberries

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8x12 or 9x13-inch casserole dish to prevent sticking and ensure an easy cleanup.
  2. Sauté Aromatics and Mushrooms: In a very large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped cipollini onions, mushrooms, 1/2 teaspoon salt, and several grinds of black pepper. Cook, stirring occasionally, until mushrooms begin to soften, about 5 to 8 minutes.
  3. Add Garlic, Celery, and Herbs: To the skillet, add minced garlic, diced celery, chopped sage, and minced rosemary. Continue cooking until all vegetables are soft and mushrooms turn golden brown, about 8 to 10 minutes.
  4. Deglaze and Combine Bread: Stir in the balsamic vinegar, scraping any browned bits off the bottom of the pan. Add the cubed bread along with the remaining 1/4 cup of olive oil, tossing to coat the bread evenly in the flavorful mixture.
  5. Add Kale and Broth: Add the torn kale leaves to the skillet and cook until they begin to wilt, about 1 minute. Pour in 1 cup of vegetable broth and stir to combine the ingredients well.
  6. Assemble in Casserole Dish: Transfer the stuffing mixture to the prepared casserole dish. Pour the remaining 1 cup of vegetable broth evenly over the mixture to keep it moist while baking.
  7. Garnish and Bake: Sprinkle the dried cranberries and the remaining whole sage leaves on top for added flavor and visual appeal. Bake in the preheated oven for 20 minutes, or until the stuffing is golden brown on top.
  8. Rest and Serve: Remove from oven and let the stuffing sit for at least 15 minutes before serving to allow the flavors to meld and the stuffing to set.

Notes

  • Use dry, day-old bread for best texture—it soaks up flavors better and becomes perfectly moist.
  • If you can't find cipollini onions, sweet or shallot onions are good substitutes.
  • This stuffing can be prepared a day ahead and refrigerated; bake just before serving.
  • Vegetable broth amount can be adjusted slightly depending on bread dryness to achieve desired moisture.
  • For a nutty crunch, consider adding toasted walnuts or pecans.
  • Ensure mushrooms are well cooked to enhance umami flavor without excess moisture.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/vegan-stuffing-with-mushrooms-kale-and-cranberries-recipe/