Vegan Mushroom & Herb Stuffing

A good stuffing is crisp on top, tender inside and full of herbs. This vegan version builds flavor with mushrooms, celery, sage and thyme instead of sausage and butter. Most of the work is chopping, so the Götze Premium Stainless Steel Food Chopper helps with the onion, celery, mushrooms and herbs. You can assemble the whole dish a day ahead.

Serves 8 | Prep: 20 min | Cook: 40 min | Total: about 1 hr | Calories: about 215 kcal per serving (estimate)

Ingredients

• 400 g (14 oz) day-old crusty bread, cut into 2 cm (¾ in) cubes (check the label to make sure it is vegan)
• 3 tbsp olive oil
• 2 tbsp vegan butter
• 1 large onion
• 3 celery stalks
• 250 g (9 oz) mushrooms
• 3 garlic cloves
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 350–450 ml (1½–2 cups) vegetable broth
• ½ tsp salt and plenty of black pepper

Instructions

1. Heat the oven to 180°C (350°F). Spread the bread cubes on a baking sheet and toast for about 10 minutes, until dry and lightly golden. Move them to a large bowl.
2. Chop the onion, celery and mushrooms with the Götze Premium Stainless Steel Food Chopper, working in small batches so the pieces stay even. Chop the sage, thyme and parsley the same way.
3. Heat the olive oil and vegan butter in a large pan. Cook the onion and celery for 6–8 minutes, add the mushrooms and cook until the liquid has evaporated. Stir in the garlic and herbs for 1 minute.
4. Add the vegetables to the bread. Pour in 350 ml (1½ cups) of broth, season, and toss gently. Add more broth if the bread still feels dry.
5. Transfer to an oiled baking dish. Bake covered for 20 minutes, then uncovered for 15–20 minutes, until golden and crisp on top.

Pro tip: Use bread that is a day or two old, or dry it in the oven. Fresh bread turns mushy. To prep ahead, assemble the stuffing in the baking dish, cover and refrigerate overnight, then bake as written, adding a few extra minutes.

The Götze tools you need:

→ Götze Premium Stainless Steel Food Chopper

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