Vegan mushroom and leek stuffing

On a turkey-centric holiday, vegans deserve some love.

Los Angeles’ go-to party-maker Annie Campbell (whose client list includes Hillary Clinton whenever she’s out west) offers her tasty and healthy take on Thanksgiving and suggests baking the stuffing in a hollowed-out squash or pumpkin for some extra tabletop flair.

4 tbsp extra virgin olive oil or plant-based butter spread, more as needed
4 leeks, white and light green parts only, cut in half and sliced
1 ½ cups sliced celery
1 cup diced onion
3/4 pound of wild mushrooms, sliced
2 apples, peeled and diced
1-2 tsp fresh thyme, chopped
1 tbsp fresh sage, chopped
10 cups of day-old gluten-free cornbread, or bread of choice, cut into one-inch cubes
1 cup diced parsley
2-3 cups of vegetable stock, more or less depending on texture
Salt & pepper


To prepare vegetables: Heat a large sauté pan over medium-high heat and add extra virgin olive oil or plant-based butter spread. Once hot, add leeks, celery and onion. Season aggressively with salt and pepper. Reduce heat to medium-low and sauté for 10 minutes, until softened. Once vegetables are soft, add mushroom, apples, thyme and sage and cook for an additional 7-8 minutes, until mushrooms are soft. Add olive oil, salt and pepper as needed.

To assemble stuffing: Combine cornbread, cooked vegetables and parsley in a bowl. Add vegetable stock until moistened but not soggy. Place everything in a greased 9x13’’ baking dish or in a hollowed pumpkin or squash.

To bake stuffing: Bake dish in a 350-degree oven for 25-30 minutes until golden brown, or until desired doneness.

Tips: Cornbread can be made 1-2 days in advance. All vegetables and herbs can be chopped 2 days in advance. Vegetables can be sautéed 1 day in advance. Stuffing can be cooked 1 day in advance and reheated in a 350-degree oven, covered with tinfoil, for 20 minutes or until warm.

Also in this series: a quinoa stuffing and gluten-free one with cornbread