Vegan Stuffing With Mushrooms and Nori
This vegan stuffing is packed with meaty texture and deep umami—thanks to shiitake and cremini mushrooms, cheesy nutritional yeast, and briny ground nori. Crisp croutons made from crusty bread soak up flavorful mushroom broth, creating a stuffing that’s both hearty and unforgettable.
Mushrooms and Nori: The Perfect Vegan Stuffing Combination
This vegan stuffing with Mushrooms and Nori brings deep umami, rich texture, and unforgettable flavor to your holiday table. By combining cremini mushrooms, dried shiitakes, nutritional yeast, and briny nori, this recipe creates a plant-based stuffing that tastes surprisingly hearty—comforting even for non-vegans.
Why You Should Make Vegan Stuffing With Mushrooms and Nori
1. Deep Umami Flavor (H2 With FK)
Mushrooms and nori build layers of savory depth that rival traditional stuffing. Shiitakes create an earthy broth, creminis add meatiness, and ground nori brings a briny, sea-salt finish.
2. Incredible Texture (H2 With FK)
Crisp croutons, chewy shiitakes, and tender sautéed creminis create a stuffing that feels rich, balanced, and deeply satisfying.
3. Nutritious & Vegan (H2 With FK)
The combination of mushrooms, nori, and nutritional yeast delivers B-vitamins, plant protein, and minerals.
4. Prep-Friendly For Holidays
The croutons can be made a week in advance—perfect for stress-free cooking days.
5. Versatile & Crowd-Pleasant
Serve it as a side dish, stuffing, or even a vegan main course.
Ingredients for Vegan Stuffing With Mushrooms and Nori
| Ingredient | Purpose / Tips | Substitutions |
|---|---|---|
| Roasted nori, ground | Adds briny umami | Kelp powder |
| Crusty bread | Base for croutons | Sourdough, country loaf |
| Neutral oil | Helps crisp | Light olive or avocado oil |
| Nutritional yeast | Cheesy flavor | Vegan parmesan |
| Dried shiitakes + water | Broth + chew | Any dried mushrooms |
| Cremini mushrooms | Texture & meatiness | Oyster or portobello |
| Garlic, scallions | Aromatics | Herbs like thyme, sage |
How to Make Vegan Stuffing With Mushrooms and Nori
1. Prep Croutons With Mushrooms and Nori
Grind the nori. Toss bread cubes with oil, nutritional yeast, salt, and half the nori. Bake at 325°F / 165°C for 40–45 minutes.
2. Make Shiitake Broth
Simmer dried shiitakes in water for 30 minutes. Remove mushrooms, slice caps, and reserve the broth.
3. Cook Creminis & Aromatics
Sauté creminis until browned. Add garlic and deglaze with shiitake broth.
4. Combine & Bake
Mix croutons, mushrooms, sliced shiitakes, remaining nori, and broth just until moistened. Bake at 375°F / 190°C until golden.
5. Finish & Serve
Top with scallions and a drizzle of olive oil.
Serving Ideas & Garnishing Options
Stir in sautéed greens for extra nutrients
Add fresh sage, thyme, or rosemary
Mix in toasted walnuts or pecans
Add roasted chestnuts for holiday richness
Vegan Stuffing With Mushrooms and Nori
Course: Appetizer, Side DishCuisine: Vegan, Contemporary American, FusionDifficulty: Intermediate4
servings25
minutes1
hour25
minutes600
kcal25
g85
g20
g1
hour50
minutesThis vegan stuffing is packed with meaty texture and deep umami—thanks to shiitake and cremini mushrooms, cheesy nutritional yeast, and briny ground nori. Crisp croutons made from crusty bread soak up flavorful mushroom broth, creating a stuffing that’s both hearty and unforgettable.
Ingredients
1 pound mixed mushrooms, roughly chopped.
6 tablespoons vegan margarine, divided, plus more for greasing the pan.
2 tablespoons ground flaxseed.
5 tablespoons room temperature water.
2 tablespoons olive oil.
1 cup finely chopped yellow onion.
3 scallions, thinly sliced.
1 cup chopped celery.
2 cloves garlic, thinly sliced.
1 tablespoon dried sage or 3 tablespoons fresh, chopped sage leaves.
1 1/2 teaspoons dried thyme or 1 1/2 tablespoons fresh thyme leaves.
4 cups vegetable stock.
4 ounces toasted, finely chopped walnuts.
1/2 cup fresh, finely chopped parsley, divided.
2 1/2 pounds (40 ounces) stale sourdough bread, cubed or torn into bite-size pieces.
Salt and pepper for taste.
How to Make Vegan Stuffing with Mushrooms & Nori
- Preheat oven to 325°F (165°C).
Grind the nori: Tear the roasted seaweed sheets into small pieces and blend or spice-grind until they resemble fine flakes (like nutritional yeast).
Prepare the bread: Tear your crusty loaf into rustic 1–1½ inch pieces. Spread on a baking sheet.
Toss the croutons with:
4 tbsp neutral oil
2 tbsp nutritional yeast
Half the ground nori
½ tsp kosher salt
Optional: a few grinds of black pepper
Bake for 40–45 minutes, flipping once halfway through, until the croutons are toasty and crunchy.
Increase oven temp to 375°F (190°C) after baking.
- Make the Shiitake Mushroom Broth:
In a medium pot, add:
3 cups dried shiitake mushrooms
8 cups water
2 tsp kosher salt
Bring to a simmer over high heat, then reduce to medium-low. Cover and simmer for 30 minutes.
Strain the broth, reserving liquid in a measuring cup.
Trim and slice the tender shiitake caps (discard stems).
- Sauté the Cremini Mushrooms:
In a large skillet, heat 1 tbsp oil over medium-high heat.
Add 1 lb cremini mushrooms (quartered) and season with salt and pepper.
Cook for 8–10 minutes, stirring occasionally, until browned and shrunken.
Add 12 chopped garlic cloves and cook 3–5 minutes more.
Deglaze the pan with ½ cup of shiitake broth, scraping up any browned bits.
Adjust seasoning with salt and pepper.
- Assemble the Stuffing:
In a large mixing bowl, combine:
Baked croutons
Cooked cremini mushroom mixture
Sliced shiitakes
Remaining ground nori
Pour in shiitake broth, a little at a time, tossing gently until the bread is moist (but not soggy).
You may not need all the broth, add water if you run out.
Taste and adjust seasoning with salt and pepper. - Bake the Stuffing:
Transfer mixture to a 3–4 qt baking dish.
Bake at 375°F for 40–45 minutes, until the top is golden and the stuffing is steamy.
If desired, broil for 2 minutes at the end for extra crisp edges. - Finish & Serve
Just before serving, sprinkle sliced scallions over the top.
Drizzle with high-quality extra-virgin olive oil for richness.
Serve warm or hot.
Notes
- Kid-Friendly Adaptation
If you’re serving picky eaters or little ones who might shy away from strong umami or seaweed flavors, try these tweaks:
Skip the Nori: Omit the ground nori or reduce it by half to soften the ocean-like flavor.
Use Familiar Bread: Opt for soft sourdough or white country bread instead of rustic miche or ultra-crusty loaves.
Add Mild Veggies: Mix in sweet corn, peas, or sautéed carrots for pops of sweetness and color.
Cheesy Twist: Add a sprinkle of vegan cheddar-style shreds for melty appeal.
Make Mini Portions: Bake the stuffing in muffin tins for fun, hand-held servings great for lunchboxes or little hands.
📝 Tip: Let kids help tear the bread or mix the croutons, it’s a fun way to get them involved!
