Vegan Mushroom Sage Pecan Stuffing

Time 45 Minutes  |  Yields 8 Servings

Our team made this vegan stuffing recipe on the fly for a client this past weekend and it turned out AMAZING! This is the perfect dish to make for your non-vegan family members during the holidays, its absolutely delicious and they won't even know they've crossed over to the "vegan" side. Once you try this, you'll never go back to Stove Top again!


  • 1/2 loaf of rustic wheat bread, corn bread, or any bread you prefer
  • 1 white onion
  • 1/4 cup of olive oil
  • 8 ounces of Cremini mushrooms
  • 3 medium carrots
  • 5 stems of celery
  • 1 cup of white wine
  • 10 cloves of garlic
  • 1/2 bunch of chopped sage
  • 2 tablespoons of dried thyme
  • 2 tablespoons of dried rosemary
  • 2 tablespoons of dried oregano
  • 1/2 a bunch of chopped green onions
  • 1/2 a box of veggie broth
  • 1 cup of dry roasted pecans
  • Salt and pepper to taste


  1. Chop the white onions to the size of your pinky nail
  2. Heat a frying pan to medium heat, then add the onions with the olive oil and a pinch of salt
  3. Chop the carrots and celery to about fingernail size
  4. Once the onions cook down to a nice light brown, add the carrots, celery, veggie broth, and a pinch of salt and pepper
  5. Cook until carrots soften slightly, and add 2/3 of the chopped sage and 2/3 of the dried herbs
  6. Let cook for 1-2 more minutes, then remove from heat
  7. Cube the loaf of bread and toast to golden brown
  8. Slice the mushrooms, and add them to a new pan with 5 minced garlic cloves, 2 tablespoons of olive oil, salt and pepper
  9. Cook on medium heat until the water from the mushrooms nearly evaporates, then add 5 more minced garlic cloves
  10. Once everything is nice and toasty, add the remaining chopped sage and dried herbs with the white wine
  11. Cook until the alcohol evaporates
  12. Then mix the bread, mushrooms, veggies, pecans, green onions, and white wine in a baking dish
  13. Broil on high until crispy on top and voila, vegan stuffing!