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overhead view of leek and mushroom stuffing in white casserole dish
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5 from 1 vote

Herbed Leek and Mushroom Stuffing (Vegan)

This herbed leek and mushroom stuffing is full of those cozy holiday flavors: herbs, walnuts, savory aromatics and bites of meaty mushrooms. Simple to prepare, this vegan stuffing is slightly crunchy on the outside and soft and tender on the inside!
Prep Time1 d 20 mins
Cook Time1 hr 15 mins
Total Time1 d 1 hr 35 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 195kcal


  • 8 cups sourdough bread cut or torn into 1 inch cubes; see note 1
  • ¼ cup vegan butter note 2
  • 1 lb mushrooms cremini, button, or a mix of wild mushrooms; washed, dried and sliced
  • 1 leek finely chopped; note 3
  • 2 ribs celery sliced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 6 cloves garlic minced
  • 2 cups vegetable stock
  • 1 ½ teaspoons salt
  • ½ cup walnuts note 4


  • Dry the bread overnight- slice or tear the bread into 1 inch cubes of relatively equal size. Spread the bread cubes out on a sheet pan and cover with a clean kitchen towel. Allow to sit at room temperature for at least 24 hours.
    drying bread cubes out on a sheet pan
  • Day 2- preheat the oven to 400°F.
  • Sauté the mushrooms- add 2 tablespoons of vegan butter to a large frying pan heated to medium heat. Once the butter is melted, add the mushrooms. Cook the mushrooms, stirring occasionally, for 10-12 minutes, until the mushrooms develop a deep brown color. Remove from heat and transfer to a clean bowl.
    cooking mushrooms in frying pan
  • Sauté the leeks- add 2 more tablespoons of vegan butter to the frying pan. Once the butter is melted, add the leeks and celery. Cook for 3-4 minutes, then add the chopped rosemary and thyme leaves, and the minced garlic. Cook for a total of 5-7 minutes, until leeks and celery are softened.
    cooking leeks in a frying pan
  • Mix up the stuffing- in a large bowl, add the dried breadcrumbs, sautéed mushrooms, leek/celery/herb mixture and half a cup of chopped walnuts. Mix together the vegetable broth and salt in a measuring cup or bowl, then pour half of this mixture over the stuffing ingredients. Mix the stuffing up well.
    mixing the stuffing ingredients together in a bowl
  • Transfer to the baking dish- grease a 9 x 13 inch baking dish with spray oil or vegan butter. Scrape the stuffing into the baking dish, then pour the rest of the vegetable stock evenly over top. Press the stuffing firmly down into the pan.
    leek and mushroom stuffing in casserole dish before baking
  • Bake- cover the baking dish with a reusable silicone lid or aluminum foil. Bake in the oven for 30 minutes. Remove the cover and return to the oven. Bake for an additional 20-25 minutes, until the top of the stuffing is golden brown and slightly crispy to the touch.
    overhead view of leek and mushroom stuffing in white casserole dish
  • Serve- once stuffing is baked through, allow it to sit for 10 minutes before serving.



1- you may use french bread, sourdough, challah, or baguette
2- I used Earth Balance brand; olive oil is not a great substitute for vegan butter
3- see the blog post for details on washing and chopping leeks
4- for extra flavor, consider toasting your walnuts first
Allow stuffing to cool completely before covering and storing in the fridge for up to 4 days.
Reheat uncovered in the oven at 350°F for 25-30 minutes, or until warmed through.
  • swap leeks for onions
  • celery may be omitted
  • consider adding some chopped fresh sage leaves with the other herbs
  • add some dried or fresh cranberries when baking
  • swap the walnuts for almonds, pumpkin seeds, or your favorite nut


Serving: 1cup | Calories: 195kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 866mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg