Okay, gather 'round foodies, because we're about to dive headfirst into a culinary adventure that's both heartwarming and downright delicious! Forget the same old, same old side dishes. We're talking about a vegan mushroom stuffing that's so good, it'll make you question everything you thought you knew about holiday meals.
Now, I know what you might be thinking: 'Stuffing? Vegan? Can that even be tasty?' Oh, my friends, it's not just tasty; it's a flavor explosion! We're ditching the usual suspects and embracing the mighty mushroom in all its glory. This isn't your grandma's stuffing, unless your grandma was a secret culinary genius with a penchant for plant-based magic.
We’re not just throwing in any old mushrooms here, oh no. We're going for a full-on fungi fiesta! We're talking chestnut mushrooms for that classic earthy note, shiitake for a bit of that umami punch, and oyster mushrooms for a delicate, almost floral texture. When these beauties get together with shallots, a mountain of garlic (because, let's be honest, garlic makes everything better), white wine, and a bouquet of winter herbs, it's like a flavor symphony in your mouth. Trust me, your taste buds will be begging for an encore.
And the best part? This stuffing is not only delicious but also incredibly versatile and healthy! It's packed with fibre from the mushrooms and bread, and the herbs add a nutritional boost. No dead birds needed here, just pure plant-based goodness that's both kind to animals and kind to your body. Serve it as a side dish or make it the star of your festive feast – either way, you won't be disappointed. So, let's get cooking and make some magic happen!
Ingredients:
- 400g (14 oz) of a good quality crusty bread like sourdough, French baguette, or Turkish pide.
- 10g (0.35 oz) of dried porcini mushrooms (optional, but highly recommended for an extra depth of flavor).
- 1 vegan stock cube (we’re all about those flavour boosts!).
- 500g (17.5 oz) of a variety of mushrooms (chestnut, shiitake, and oyster are the perfect trio).
- 6 tbsp (90 ml) of olive oil, plus extra for greasing your baking dish. Don't be shy; oil is your friend.
- 6 shallots, finely diced (about 1 heaped cup, or as much as your heart desires).
- 5 garlic cloves, 4 finely diced + 1 minced and raw (for an extra kick).
- 4 celery ribs, diced small (because crunch is key).
- 1 tbsp each of chopped sage, rosemary, and thyme (fresh is best, but dried will work in a pinch).
- ½-¾ tsp of fine salt (depending on your stock, start small and add more to taste).
- ½ tsp of pepper (because why not?).
- 120ml (½ cup) of vegan white wine (or more stock if you’re not feeling boozy).
- 1 heaped tbsp of white/shiro miso paste (this is the secret to that umami magic!).
- 2 tbsp of nutritional yeast (for a cheesy, nutty flavour).
- 75g (⅓ cup) of pecans or walnuts, toasted (because nuts make everything better).
Method:
- Let's get the oven fired up to 150°C (300°F) and grab those baking trays. Cut the bread into a uniform dice (about 1.35 cm or ½”). Spread half the cubes on each tray, and bake for about 20 minutes (or less if using stale bread). You want them dry and hard, not toasted. Let them cool down.
- While the bread is baking, pour about 480ml (2 cups) of hot water over the porcini. Let that sit and infuse. If you don't have porcini, just dissolve a stock cube in hot water.
- Now, let's get chopping! Finely chop half your mushrooms and tear the rest into larger pieces. This mix of textures is what makes this stuffing a joy to eat.
- Heat 45ml (3 tbsp) of olive oil in a big frying pan. Once it’s warm, add in the shallots and diced garlic. Fry on a low heat until they're translucent, stirring them from time to time to stop them sticking to the pan.
- Add the celery, chopped mushrooms, herbs, salt, and pepper. Sauté it all until the mushrooms are browned and the excess moisture is gone.
- Next, in goes the whole mushrooms and wine. Let it simmer gently until the wine has cooked out.
- In a large bowl, combine porcini stock (chop up the soaked porcini and add to the bowl too), a stock cube (unless you used one instead of porcini already), miso paste, nutritional yeast, and the remaining 3 tbsp of olive oil. Whisk it all up like a pro.
- Increase your oven temp to 175°C (350°F). Grab a baking dish and brush it with oil.
- Add your crispy bread croutons into the mixing bowl with that delicious porcini stock. Make sure all that bread gets a good soak. Then, add in the cooked vegetable mixture and toasted nuts (but save some for the top!).
- Transfer the mixture into your baking dish, making sure the pieces of bread are interspersed among the mushrooms. Decorate with extra pecans, cover with foil, and bake for 30 minutes.
- After 30 minutes, remove the foil, and continue baking for another 20-25 minutes until the top is golden and crispy and the dish is moist, not soggy.
- Store leftovers in an air-tight container in the fridge (if there are any!).
Tips and Tricks:
- Feel free to experiment with different types of mushrooms.
- For a lower fat version, use more stock instead of olive oil.
- This recipe was inspired by a couple of awesome recipes that you should check out. ( links to recipes not provided)
Enjoy the deliciousness that you have just created! Don’t forget to tag us in your culinary creations on social media - we love to see your versions of our recipes. Happy cooking!