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–+ servings
This stove top stuffing saves you oven space during Christmas cooking. Plus, it's completely plant-based and has a great texture thanks to the mushrooms, lentils, and cubed bread.
a bowl of vegan savory stove top stuffing with mushrooms, lentils, and bread cubes
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Servings8 cups

Ingredients

Spice mix
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • ¾ teaspoon salt
  • ½ teaspoon dried rosemary crushed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper about 10 turns
  • 1 pinch cayenne powder optional
Everything else
  • 8 slices bread cut into ½-inch cubes (we like 100% whole grain or sprouted)
  • 2½ cups mushrooms diced (175 g / any variety)
  • 1 cup celery diced (100 g)
  • 1 cup yellow onion diced (160 g)
  • ¼ cup shallot diced (35 g)
  • ¾ cup carrot diced (100 g)
  • 1 tablespoon garlic minced (8 g)
  • 1½ cups canned black lentils drained and rinsed (275 g / about 1 15-oz. can / sub green or brown cooked or canned lentils if necessary)
  • 1 teaspoon white or yellow miso
  • 2 cups low-sodium vegetable broth or stock
  • ¼ cup parsley chopped (5 g / any variety)

Instructions

  • Heat oven to 375 °F (190 °C).
  • Place the cubed bread onto your baking sheet(s) and spread in a single layer. Bake for 10–13 minutes, stirring once midway through baking, so the bread pieces get evenly toasted. You want the cubes to be completely dry and crunchy. Keep an eye on them so they don’t burn.
  • While your bread is baking, add all of the spice mix ingredients to a small jar or container with a tight fitting lid. Place the lid on and give it a few shakes, then set aside for now.
  • When your bread cubes are done toasting, remove them from the oven and set them aside to cool.
  • Heat a pot over medium heat for 2 minutes. Once hot, add the mushrooms, celery, onion, shallot, carrot, and garlic and sauté for about 10 minutes or until the veggies are tender.
  • Add all of the spice mix, lentils, and miso. Stir until well combined, about 1 minute.
  • Add the vegetable stock and bring just to a boil, then remove from heat and add the toasted bread cubes and parsley. Quickly and gently stir and toss the bread cubes a few times to coat them with the mixture, then place a lid on the pot and set your timer for 8 minutes.
  • After 8 minutes, remove the lid, gently fluff your stuffing with a fork. Do not place the lid back on your pot at this point or your stuffing may become mushy.
  • Serve.