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.
Why You Should Make This Vegan Stuffing
- Savory & Deep Umami: Mushrooms, nutritional yeast, and nori make it rich and flavorful.
- Textural Delight: Chewy dried shiitakes, tender creminis, and crisp croutons build incredible contrast.
- Prep-Friendly: Make croutons up to a week ahead to ease holiday stress.
- Versatile & Memorable: Works as a side, stuffing, or even meatless main.
Ingredients & Easy Swaps
| Ingredient | Purpose/Tips | Substitutions |
|---|---|---|
| Roasted nori, ground | Adds sea-like saltiness and umami | Omit or replace with kelp powder |
| Crusty bread (20 oz) | Base for croutons; thirsty and chewy | Sourdough, miche, or country loaf |
| Neutral oil | Helps crisp croutons | Avocado oil, light olive oil |
| Nutritional yeast | Cheesy, umami flavor | Vegan parmesan or miso powder |
| Dried shiitakes + water | Creates broth & bite | Any dried mushrooms |
| Cremini or button mushrooms | Adds meatiness and texture | Portobello or oyster mushrooms |
| Garlic, scallions, salt, pepper | Aromatics and seasoning | Herbs like thyme, sage |
How to Make It
- Prep Nori & Croutons
- Grind nori into flakes. Toss bread with oil, nutritional yeast, half the nori, and salt. Bake at 325 °F until crisp (~40–45 min).
- Make Shiitake Broth
- Simmer dried shiitakes in water with salt for 30 min. Slice caps after cooling and reserve broth.
- Sauté Creminis & Aromatics
- Cook mushrooms in oil until browned, then add garlic and shiitake broth to deglaze. Season to taste.
- Combine & Bake
- Mix croutons, cremini mix, sliced shiitakes, remaining nori, and enough broth to moisten—no sogginess! Transfer to a dish and bake at 375 °F until golden (~40–45 min).
- Finish
- Garnish with scallions and a drizzle of quality olive oil before serving.
Serving Ideas & Variations
- Herbaceous Mix: Stir in fresh sage, thyme, or rosemary before baking.
- Crunch Factor: Add toasted nuts like pecans or walnuts.
- Flavor Twists: Toss in roasted chestnuts, cranberries, or sautéed greens for added depth.
- Make It Ahead: Fully assemble and refrigerate for up to one day—bake just before serving for convenience.
This vegan stuffing delivers bold flavor and enchanting textures making it a standout dish, even alongside traditional favorites. Whether you’re catering to vegan or omnivore guests, it thrives as a centerpiece of comfort and creativity on your table.
Vegan Stuffing With Mushrooms and Nori
Course: Appetizer, Side DishCuisine: Vegan, Contemporary American, FusionDifficulty: Intermediate4
servings25
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!
