Vegetarian Stuffing Even Meat Eaters Will Love (Recipe)


It seems like every vegetarian I know misses bacon the most. Not me. For me, it was all about the stuffing. Every Thanksgiving, I’d longingly eye the meaty version, and turn back to the sad, bland vegetarian stuffing on my plate. They’re just never the same! Luckily, though, I’ve finally filled that void. This stuffing attributes is rich, full flavor to loads and loads of umami-packed mushrooms. Really, you’d never know that it was vegetarian. Seriously, it’s that good!

Porcini-Onion Stuffing


  • 1 1/2 Pullman Loaves, roughly torn into 1-inch pieces
  • 1/2 Cup unsalted butter, plus more for greasing
  • 2 Ounces dried porcini mushrooms
  • 10 Ounces fresh white mushrooms, cut into 1/2-inch wedges
  • 1 Large yellow onion, halved lengthwise then sliced crosswise into 1/2-inch thick pieces
  • 4 Large shallots, quartered
  • 2 Ribs celery, sliced into 1/4-inch pieces
  • 2 Medium carrots, halved lengthwise then sliced crosswise into 1/4-inch thick pieces
  • 3 Cloves garlic, minced
  • 1 1/2 Teaspoons chopped fresh thyme
  • 1 1/2 Teaspoons chopped fresh sage
  • 2 Tablespoons fresh flat-leaf parsley
  • 2 1/4 Teaspoons salt
  • 1/2 Teaspoon freshly ground black pepper

1. Arrange oven so that racks are in the lower 1/3 and upper 1/3 positions. Preheat to 350 degrees F.
2. Arrange bread over 2 large baking sheets in a single layer. Bake for 20-25 minutes, until the bread is dry. Stir bread occasionally and switch the position of the two baking sheets halfway through. Transfer dried bread to a large bowl and set aside. Increase the oven temperature to 450 degrees F.
4. While the bread is in the oven, bring about 5 cups of water to a boil. Place dried porcinis in a heat-withstanding bowl, and carefully pour boiling water over mushrooms. Let the mushrooms soak for about 20 minutes. Place a fine-meshed sieve into another bowl, and drain porcini mushrooms in that, reserving the liquid. Rinse the mushrooms under cold water to remove any grit, then squeeze any excess water out. Chop mushrooms coarsely.
4. While the mushrooms are soaking, melt butter in a large, heavy-bottomed skillet over medium-high heat. When the butter’s foam subsides, stir in white mushrooms, onions and shallots and cook, stirring occasionally, for 15-20 minutes, until the vegetables are golden brown. Stir in celery, carrots, garlic and coarsely chopped porcini mushrooms and continue cooking for another 5 minutes, stirring regularly. Season with thyme, sage, parsley and salt and pepper. Pour vegetable mixture over dried bread and toss to combine well.
5. Deglaze the skillet with about 1 cup of reserved porcini water. Turn the heat to high, and scrape the brown bits off the bottom of the pan for about 1 minute. Pour the rest of the reserved mushroom water and season with salt and pepper to taste. Pour the mixture over the bread and toss again so the stuffing is evenly coated.
6. Transfer stuffing to a greased 13×9 inch baking dish, spreading evenly. Grease one side of a piece of foil with butter, and place it over the stuffing, greased side down. Bake on upper 1/3 rack of oven for about 20 minutes, or until the stuffing is heat through. Take the foil off and continue baking, uncovered for another 10-15 minutes.

Recipe Credit: Epicurious.

More Thanksgiving Recipes:
Better Green Bean Casserole
Sweet Potato Gratin


Christine J.
Christine J2 years ago

Thanks for sharing. There's not many vegan stuffing recipes out there, but just because we aren't serving a turkey, doesn't mean we can't enjoy the stuffing either in veges or on its own.

C R.
Chloe R5 years ago


Tammy D.
Tammy D5 years ago

Why must people continue to advertise brands in their recipes? It irritates me. Case in point: Pullman Loaves. What the heck are those? Please remember you are writing for not only an audience outside of your city/state, but also your country. The internet is a pretty big world....
If it's just bread, or rye bread, say so! If the recipe really does require a certain brand or type, please tell us why and explain the product.

On that note, can't we all just start using weights instead of volume? It's much more accurate. With metric, for the other 98 percent of the world. ;)

Cheers, though, for what sounds like a tasty bread stuffing. Happy Thanksgiving!

Roxana Saez
Roxana Saez5 years ago


Lynn C.
Past Member 5 years ago


Debbie Williamson
Solitary Eagle5 years ago

Thanks for the recipe. I've been trying to come up with a vegan "stuffing", and you've helped me out.

Borg Drone
Past Member 5 years ago

your making me hungry.. :)

Autumn S.
Autumn S5 years ago


Maureen Leibich
Maureen Leibich5 years ago

Dianne D.--I never saw anything in the Bible about Christians not eating pork. The dietary laws in the Bible, as far as I recall, are all in the Old Testament and are meant for the Jewish people. Since Jesus Christ is Jewish and did not come to earth in order to start a new religion, He didn't make any new dietary laws for His followers. If I were to make this recipe, I would have to replace the butter with either olive oil or Smart Balance Light margarine, since my oldest grandson is a vegan and uses no animal products at all. Also, I make a great pea soup. I used to make it with ham, but I haven't since I was put on an extremely low sodium diet a couple of years ago. I use a couple of slices of the Morning Star Farms fake bacon for the flavor. It's great.

Rita delfing
Rita Delfing5 years ago

yummy!! That looks a good recipe for the Christmas meal.