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Mushroom Stuffing with Cranberries

So this was supposed to be a "loaf." It's clearly stuffing. We had stuffing for dinner. I'm not complaining.

Mushroom Stuffing with Cranberries

Source: A Virtual Vegan | Serves: 6-8 | Time: 1+ hr


1 small onion, chopped finely

2 cloves garlic, chopped finely

1 cup cooked red #lentils (1/4 cup, uncooked)

1 cup cooked green lentils (1/4 cup, uncooked)

3 cups finely chopped #mushrooms

½ cup chopped #walnuts

8 tbsp flax meal

½ cup all purpose flour

1 very packed cup breadcrumbs

½ cup dried cranberries

½ large #apple, grated (no need to peel)

1 tsp salt

1 tsp pepper

1 tsp dried sage

1 tsp dried thyme

1 tsp dried rosemary

1 tbsp coconut aminos

Cranberry Topping

2 cup #cranberries, fresh or frozen (I used frozen)

4 tbsp sugar


Preheat oven to 375°F

Add all of the ingredients (except the fresh/frozen cranberries and sugar) to a very large bowl and stir really well until combined.

Put the cranberries and the sugar in a small pan over a medium heat and just cook until the sugar is mostly dissolved and some juice is appearing in the bottom of the pan. It only takes 5 - 6 minutes. Then remove from the heat.

Grease a square casserole dish and line it with a strip of baking parchment or a silpat going along the middle. Leave some paper overhanging as it will make turning it out easier.

Spoon in the cranberries and even them out a bit with a spoon.

Pack the lentil mixture on the top. Really push it down all over and make sure it is even on the top.

Place the dish on a baking tray (just in case the cranberry liquid spills over) and bake for 1hr - 1 hr 10 minutes. It should be golden and crusty looking on the top and coming away from the edges. There will probably be a little jammy red liquid oozing over the edge too.

Once done, leave to rest in the dish for 15-30 minutes (it will stay warm for up to an hour if you wrap it in some tin foil) before turning out and slicing.

To turn it out, pull the stuffing out by pulling at the parchment paper. Cut up and enjoy!

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