Mushrooms and leeks add savory flavor to sourdough bread in this easy vegan stuffing recipe.

Carolyn Casner
Source:, November 2016


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat oil in a large skillet over medium heat. Add leeks and celery and cook, stirring, until softened, about 10 minutes. Add mushrooms and cook, stirring, until soft, 5 to 7 minutes. Sprinkle poultry seasoning, pepper and salt over the vegetables and stir to combine. Transfer to a large bowl. Add bread and broth; stir until all the bread is moistened. Transfer to the prepared baking dish. Coat a large piece of foil with cooking spray. Cover the baking dish with the foil, spray-side down.

  • Bake until hot and steaming, 30 to 40 minutes. Remove foil. Bake until lightly crisped on top, 18 to 20 minutes more.


Tips: If using fresh bread: Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool before using.

Nutrition Facts

155.9 calories; protein 5.3g 11% DV; carbohydrates 23.9g 8% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 3.5g; fat 4.6g 7% DV; saturated fat 0.7g 4% DV; vitamin a iu 331.7IU 7% DV; vitamin c 3mg 5% DV; folate 83.8mcg 21% DV; calcium 40.1mg 4% DV; iron 2.1mg 12% DV; magnesium 21mg 8% DV; potassium 194.4mg 5% DV; sodium 315.2mg 13% DV; thiamin 0.3mg 30% DV; added sugar 1g.