Low Fat Vegan Mushroom Stuffing is perfect holiday suppers.
I like how flexible this stuffing is as well.
Low Fat Vegan Mushroom Stuffing
A great idea for a stuffing that is vegan and also Mediterranean diet friendly.
This stuffing can be served any time of the year too!
Did you try my Vegan Spinach and Artichoke dip?
That vegan dip would go great as an appetizer to start your meal off with.
This recipe for stuffing is a perfect vegan side dish.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
Someone asked me what do leeks taste like.
I know that they kind of look like green onions.
Leeks also taste a bit like onions too.
People also like the versatility of leeks.
Because leeks taste a bit like onions, they are a good alternative especially when you are looking for a similar looks and taste. However, leeks also have some vitamins a and c in them.
You may also be wondering what are the benefits of eating mushrooms.
Mushrooms are low in fat and carbohydrates. They have also been associated with benefitting the cardiovascular system.
Here is how to prepare fresh mushrooms for this recipe.
Because mushrooms are rather porous, I suggest using a clean paper towel to wipe off the dirt. Then slice the mushrooms lengthwise into quarters.
Mushrooms, leeks and other ingredietns in skillet.
Tips for making stuffing.
I just mentions that the mushrooms should be cleaned by wiping them with a clean paper towel. Then slice the mushrooms lengthwise in half and those halves in half again (if possible),
Here are some more great tips for you.
- You can really use any bread that you like for this recipe. However, a more dense bread, such as sourdough, really works well in this recipe.
- Using old bread (sans mold of course) is also good in stuffing. I’m referring to the stale stuff. You can leave your bread sit out to get yours ‘stale’ or use up some old bread that may be sitting in your cupboard.
- The kind of mushroom that you use in this recipe is really up to you. You may find it easiest to use use canned mushrooms as there may be few worries about the quartering or slicing since they may already of good size. Or you may be wanting to impress someone by using a ‘fancier’ mushroom options such as cremini.
How to dry bread for stuffing.
Having the bread dried is seriously important for the stuffing.
This is because the dried bread gives texture, structure and flavor to the stuffing as a whole.
Preferably, use an old loaf of bread that does not have mold on it.
Cut the bread into ¾-1″ cubes and place them, spread out evenly, on a rimmed baking sheet.
Bake at 300 for 45-55 minutes, stirring them occasionally, until crisp.
You may be wondering what makes stuffing vegan.
Stuffing is usually made with ingredients such as butter, eggs, meat, or even beef stock.
In this recipe we will simply replace those ingredients with vegan friendly ones.
By the way, while you are here you may also be interested in these ideas.
- The best easy Italian Bruschetta.
- Easiest Greek Salad in Vinaigrette Dressing.
- Avocado and Chocolate Fudge recipe.
- Mediterranean Diet Style Chicken Piccata.
- Homemade Wine Gummie Candy.
- How to Follow the Mediterranean Diet.
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Low Fat Vegan Mushroom Stuffing
Low Fat Vegan Mushroom Stuffing
I mentioned above that this recipe calls for leeks as an alternative to green onions.
Feel free to use green onions instead if you prefer the stronger taste or if you simply have green onions and not leeks.
I also mentioned that this recipe calls for ‘stale’ or dried bread.
It is important to the structure of the stuffing that the bread is not soft or fresh. You can easily dry the bread in the oven if needed (instructions above).
Ingredients needed for Low Fat Stuffing .
- Bread- a one pound loaf. The bread should be dried and cut into ¾-1″ cubes. See above for directions.
- Olive Oil– 4 tablespoons.
- Mushrooms– 1 pound. You can use canned mushrooms or fresh (fresh is preferred). Large mushrooms can be quartered, medium mushrooms can be halved, and small ones can stay as they are.
- Garlic– 2 teaspoons minced.
- Leeks- 2 cups sliced. Lighter colored leek pieces work best as opposed to the dark green.
- Celery- ½ cup chopped.
- Vegetable Broth– 2 cups. Can use up to an additional cup if desired. Low sodium works great in this recipe.
- Seasonings as desired. This can include Italian Seasonings,Mediterranean Diet Seasoning Blend, Salt, and/or Pepper.
- Parsley as needed for serving.
Low Fat Vegan Mushroom Stuffing
- Prepare your bread if it has not been dried as of yet. Cut the bread into ¾-1″ cubes and place them, spread out evenly, on a rimmed baking sheet. Bake at 300 for 45-55 minutes, stirring them occasionally, until crisp. Transfer the bread to a large mixing bowl. Also, prep a large baking dish for nonstick. Preheat the oven to 350.
- Use a large skillet on medium heat to warm the oil. Then add the mushrooms and garlic to the skillet and cook until they both begin to appear tender and beginning to brown (5-6 minutes).
- Stir in the leeks and the celery and any optional seasonings and allow to cook for a few more minutes and then turn the heat off.
- Stir the ingredients from the skillet into the bowl with the bread. Then pour the broth over everything in the bowl. Allow the ingredients to set for a few minutes in the bowl and for the liquid to get absorbed. Then transfer it to the prepped baking dish.
- Bake for 40-45 minutes or until it begins to brown. Serve with the parsley sprinkled on top.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Low Fat Vegan Mushroom Stuffing, the perfect side to go with your holiday dinner, Mediterranean diet friendly
Low Fat Vegan Mushroom Stuffing
Low Fat Vegan Mushroom Stuffing, the perfect side to go with your holiday dinner, Mediterranean diet friendly
Ingredients
- Bread- a one pound loaf cut into ¾-1″ cubes.
- Olive Oil– 4 tablespoons.
- Mushrooms– 1 pound.
- Garlic– 2 teaspoons minced.
- Leeks- 2 cups sliced.
- Vegetable Broth– 2 cups.
- Seasonings as desired.
Instructions
- Prepare your bread if it has not been dried as of yet. Cut the bread into ¾-1" cubes and place them, spread out evenly, on a rimmed baking sheet. Bake at 300 for 45-55 minutes, stirring them occasionally, until crisp. Transfer the bread to a large mixing bowl. Also, prep a large baking dish for nonstick. Preheat the oven to 350.
- Use a large skillet on medium heat to warm the oil. Then add the mushrooms and garlic to the skillet and cook until they both begin to appear tender and beginning to brown (5-6 minutes).
- Stir in the leeks and the celery and any optional seasonings and allow to cook for a few more minutes and then turn the heat off.
- Stir the ingredients from the skillet into the bowl with the bread. Then pour the broth over everything in the bowl. Allow the ingredients to set for a few minutes in the bowl and for the liquid to get absorbed. Then transfer it to the prepped baking dish.
- Bake for 40-45 minutes or until it begins to brown. Serve with the parsley sprinkled on top.
Notes
I mentioned that this recipe calls for leeks as an alternative to green onions.
Feel free to use green onions instead if you prefer the stronger taste or if you simply have green onions and not leeks.
I also mentioned that this recipe calls for 'stale' or dried bread.
It is important to the structure of the stuffing that the bread is not soft or fresh. You can easily dry the bread in the oven if needed (instructions above).
See post for details
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 99Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 223mgCarbohydrates 8gFiber 2gSugar 3gProtein 2g
- see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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