Food & Cooking Recipes Healthy Recipes Vegan Recipes Vegan Stuffing with Mushrooms and Leeks 5.0 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 3, 2022 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 55 mins Total Time: 2 hrs 20 mins Servings: 8 Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing, while drizzling with vegetable broth keeps it perfectly moist. Cook Mode (Keep screen awake) Ingredients 1 pound sourdough bread, cut into ¾-inch cubes (8 cups) 7 tablespoons extra-virgin olive oil, plus more for brushing 1 ¼ pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups) Kosher salt and freshly ground pepper 2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups) 1 rib celery, thinly sliced (½ cup) 2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves 2 cloves garlic, minced (2 teaspoons) ¼ teaspoon red-pepper flakes 2 cups low-sodium vegetable broth ½ cup chopped flat-leaf parsley, plus more for serving Directions Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl. Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil. Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired. Rate It PRINT