With toasted sourdough bread, shallots and fresh thyme, this vegan sweet potato mushroom stuffing is the perfect veggie-filled side for any big meal.
- 1 loaf sourdough bread (1 pound), torn into cubes
- 2 tablespoons olive oil plus more for baking dish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds sweet potatoes, peeled and diced
- 1 shallot, minced
- 1 celery stalk, diced
- 1 pound cremini mushrooms, sliced
- 1 garlic clove minced
- 1–1/2 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 400 degrees F
- Place the bread on sheet pan and toast in the oven for 10-12 minutes, until the bread is dry and crusty.
- Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan. Roast for 25-30 minutes until the sweet potatoes are tender and browned at the edges.
- Reduce the oven temperature to 350 degrees F.
- In a large skillet over medium high heat, heat 1 tablespoon olive oil. Sauté the shallots and celery for 2 minutes. Add the mushrooms and continue cooking for 5 minutes until the mushrooms start to brown. Stir in the garlic and sauté for a few minutes until the mushrooms are caramelized and fragrant.
- Gently fold together the bread, sweet potatoes, mushrooms, vegetable broth and thyme in a large bowl. Spoon the mixture in a 13-inch by 9-inch oiled baking dish.
- Baked the stuffing for 35-40 minutes until the top is golden brown. Sprinkle with fresh parsley before serving.