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Sweet Potato and Mushroom Herbed Stuffing

Sweet Potato and Mushroom Herbed Stuffing

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 8

A buttery, chunky stuffing of pieces of french bread mixed with sweet potatoes, mushrooms, herbs, and walnuts. This stuffing has a savory, deep, and complex flavor profile that can accompany any main dish for Thanksgiving.

Author Recipe Magik
by Recipe Magik
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Stuffing (8 Servings)
Needed Kitchenware: Large deep dish skillet, cooking pan, large baking dish with cover, oven
  • 8 ounces (224 grams) button mushrooms
  • 1 medium sweet potato, chopped into ½ inch cubes
  • 2 carrots, shredded
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 3 celery stalks, diced
  • 2-3 fresh green beans, diced
  • ¼ cup fresh parsley, minced
  • 8 tbsp vegan butter, divided
  • 1 tsp dried thyme, ½ tbsp if fresh
  • 1 tsp dried sage, ½ tbsp if fresh
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 cups vegetable broth or stock
  • ½ cup walnut pieces
  • ½ tsp lemon juice
  • 1 stale loaf French bread 18-24 inches long
Recipe Directions


  • Prepare the veggies. Wipe the mushrooms with a wet kitchen towel. Slice the mushrooms. Peel and Shred Carrot. Peel and chop the sweet potatoes into ½ inch cubes. Wash and dice the celery. Finely chop the green beans. Dice the onions and mince the garlic. Chop the parsley.
  • Heat 2 tablespoons of butter in a deep dish skillet over medium heat. Add sliced mushrooms. Sauté until the Mushrooms release all of its moisture get caramelized on the edges. As it begins to brown from the edges, after 4-5 minutes, add other veggies.
  • Now, add your diced onions, minced garlic, diced celery, chopped sweet potatoes, diced green beans, and shredded carrot into the skillet. Add dried sage, dried thyme, ground black pepper, and salt. Sauté until the onions are translucent and the carrots have softened, 4-5 minutes. Meanwhile, in a separate pan toast the chopped walnuts on medium heat until you get a nutty fragrance. Set aside.
  • Add additional 2 tablespoons of butter with the chopped parsley, lemon juice, and chopped walnuts.
  • Preheat the oven to 375°F or 190°C. Cut the bread into ½ inch cubes. Add the bread to your vegetable mixture, stir well to coat the bread with the vegetable mixture.
  • Finally, pour the vegetable broth and mix well. While you mix, your bread might break down and that's completely okay. The bread will absorb only half of the broth. Do not over-mix. It will absorb the rest of the moisture while it gets baked.
  • Grease a 9x13 inch or similar size casserole dish. Add the stuffing to your casserole dish. Spread it out and slightly compress it. Cover and bake for 30 minutes.
  • After 30 minutes, get the stuffing out of the oven. Remove the cover and top with the remaining 4 tablespoons of butter in chunks on top. Put the dish back into the oven uncovered and bake for additional 15 minutes or until the top is browned. Garnish with more parsley and serve.

You can use any type of onion you would like.

If your bread is not stale, then you can put it in a baking dish with some oil and pop it in the oven only for the duration during which the oven is getting preheated.

If your stuffing feels dry, add an additional ¼ cup vegetable broth.

You can make it ahead overnight and pop it in the refrigerator. Allow it to get to room temperature on the counter for about 2 hours prior to reheating in the oven to serve.

If you want to add apples and cranberries, you can dice the apples and sauté it with other veggies. Then, later on, you can add them as a topping.

Recipe video

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Recipe nutrition

Nutritional Information

Yield: Stuffing
Servings: 8
Information per serving:
Energy: 356.6 kcal
Carbohydrate: 41.8 g
Protein: 9.8 g
Fiber: 3.7 g
Sugar: 6 g
Fat: 17.5 g
Monounsaturated Fat: 5.9 g
Polyunsatured Fat: 6.6 g
Omega-3: 1.1 g
Omega-6: 3.3 g
Saturated Fat: 3.8 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 19 mg 4% DV
Folate: 133.9 µg 33% DV
A: 5129.6 IU 220% DV
B1: 0.5 mg 48% DV
B2: 0.4 mg 39% DV
B3: 4.5 mg 32% DV
B5: 1 mg 20% DV
B6: 0.2 mg 19% DV
B12: 0 mg 0% DV
C: 7.6 mg 10% DV
D: 2 IU 0% DV
E: 1.7 mg 11% DV
K: 41.9 µg 47% DV
Calcium: 74.9 mg 7% DV
Copper: 0.4 mg 40% DV
Iron: 3.3 mg 18% DV
Magnesium: 45.7 mg 14% DV
Manganese: 0.8 mg 44% DV
Phosphorus: 140.7 mg 20% DV
Potassium: 385 mg 8% DV
Selenium: 21.2 µg 39% DV
Sodium: 833.1 mg 56% DV
Zinc: 1.2 mg 15% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

healthy plantbased meal sweet potatoes recipe thanksgiving stuffing

Plant-Based Meal with Sweet Potato Mushroom Stuffing at Your Side

A delicious, wholesome, savory, and satisfying Thanksgiving stuffing recipe. This recipe has it all - savory, sweet, complex! Full of nutrition in each serving, this side dish will go alongside any of your other dishes at Thanksgiving, during the Holidays, or your next potluck.

You can make it ahead overnight and pop it in the refrigerator. Allow it to get to room temperature on the counter for about 2 hours prior to reheating in the oven to serve.

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