Vegan “Oyster” Stuffing!!! With just a few dollars worth of easy-to-find ingredients, you’re less than an hour away from one of the best holiday side dishes you’ve ever tasted.
Oyster Stuffing wasn’t something that I grew up with, but this veganized version is definitely something that will be a holiday tradition in my home for years to come. Sauteed mushrooms and caramelized onions are sandwiched between buttery layers of cracker crumbs, and then baked to fluffy, creamy, and crunchy perfection.
Scroll down to me prepare this quick and easy autumn dish on my YouTube channel, and then continue onto the full written and printable recipe.
And don’t forget to check out my other Holiday Side Dish videos and recipes:
- Vegan Funeral Potatoes (Cheesy Hash Brown Casserole)
- Vegan Pecan Crusted Sweet Potato Stuffing
- Vegan Wild Rice and Butternut Squash Salad
- Vegan “Oyster” Stuffing (Scalloped Mushrooms)
- Caramelized Brussels Sprout Casserole
A vegan version of your favorite holiday side dish!
- 1 3 inch (roughly) piece of kombu *
- 2 cups water
- 1 tablespoon vegan butter or olive oil
- 8 ounces thinly sliced button mushrooms
- 1 cup onions, diced
- 2 cloves garlic, minced
- 1/2 cup cashews, soaked for a few hours
- 1 cup water
- 1 sleeve saltine crackers, crushed (about 1 ½ cups)
- 1/3 cup vegan butter, melted
- 2 tablespoons fresh parsley, roughly chopped
- Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit.
In a small saucepan, bring 1 cup of water to a simmer. Turn off the heat, add the kombu, and cover. Let steep for about 15 minutes.
To a large pan, add the olive oil and sliced mushrooms, saute for about 5 minutes on medium to medium-high heat until the mushroom start to wilt. Add the diced onion and continue to cook for another 7 to 10 minute, until the onions and mushrooms are lightly browned. Add the minced garlic, and saute for one more minute.
Remove the kombu from the water, and pour 1 cup of the "liquor" into the pan with the mushrooms, onions and garlic. Remove any browned bits of fond from the bottom of the pan. Set aside.
To a high speed blender, add the soaked and drained cashews along with a 1 cup water. Blend until creamy. Set aside.
Melt the vegan butter in a microwave-safe dish. Add your crushed crackers and melted butter to a large bowl, and stir until combined.
Add about a 1/2 cup of buttered cracker crumbs to the bottom of an 8×8 or equivalent volume baking dish. Top with half of the mushrooms mixture as well as half of the "liquor". Top with a bit of fresh parsley. Add another 1/2 cup of cracker crumbs on top, and then another layer of mushrooms, broth, and fresh fresh parsley. Add the remaining cracker crumbs on top.
Slowly pour about 3/4 of the cashew cream mixture over the top, making sure to cover the entire surface, and the edges. Gently shake and tap the baking dish to further distribute the cashew cream throughout the dish.
Bake uncovered at 350 for 40 to 45 minutes, or until golden brown on top and bubbly. If after 45 minutes it’s still a bit light in color, broil it for a minute or two until it gets perfectly golden. Allow to cool for at least 10 minutes before serving, although it’s best served at room temperature.
* If you can’t find kombu, or you don’t want to mess with it, just use a cup of veggie broth instead. It won’t taste exactly the same, but it will still be delicious.