Gluten-Free Vegan Mushroom Stuffing
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Bakerita · by Bakerita | Rachel Conners★ 5.0 (2)

Gluten-Free Vegan Mushroom Stuffing

NUTRITION · PER SERVING75M COOK
CAL 12%·PRO 11%
CARBS 33G56% OF CAL
5G FIBER24G OTHER4G TOTAL SUGAR
FAT 10G39% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free, vegan mushroom stuffing loaded with wild mushrooms, sage, and thyme. Savory and herbaceous, it's a plant-based alternative to traditional holiday stuffing.

sideamericangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • ¼ cup olive oil (or melted vegan butter)
  • 1 pound mushrooms
  • 1 small white onion (diced)
  • 1 cup diced celery (2-3 stalks)
  • 1½ teaspoons sea salt (divided, or to taste (the exact amount can vary based on the saltiness of the broth))
  • 3 garlic cloves (minced)
  • 2 tablespoons finely chopped fresh sage (or 1 teaspoon dried sage)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 tablespoon white miso paste (optional, but adds wonderful savory flavor, so recommended)
  • 2 flax eggs
  • 8-10 cups cubed bread (from one loaf (I use gluten-free sourdough))
  • ¼ cup finely chopped fresh parsley
  • 2 to 3 cups vegetable broth or mushroom broth (I used 2½ cups)
PREP
30M
SODIUM
388MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.