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Picture of Vegan Stuffing With Mushrooms & Nori
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2897 kcal 145 %
  • Fat 118 g 181 %
  • Saturated 12 g 61 %
  • Carbs 387 g 129 %
  • Fiber 50 g 198 %
  • Protein 104 g 209 %
  • Cholesterol 0 mg 0 %
  • Sodium 3103 mg 129 %
  • Calcium 856 mg 86 %
  • Magnesium 477 mg 113 %
  • Potassium 4119 mg 88 %
  • Iron 28 mg 154 %
  • Zinc 23 mg 206 %
  • Phosphorus 1498 mg 214 %
  • Vitamin A 56 µg 6 %
  • Vitamin C 38 mg 43 %
  • Thiamin (B1) 22 mg 1859 %
  • Riboflavin (B2) 24 mg 1849 %
  • Niacin (B3) 175 mg 1092 %
  • Vitamin B6 22 mg 1674 %
  • Folate equivalent (total) 848 µg 212 %
  • Vitamin B12 16 µg 657 %
  • Vitamin D 5 µg 32 %
  • Vitamin E 16 mg 109 %
  • Vitamin K 182 µg 152 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegan Stuffing With Mushrooms & Nori

Ingredients

  • 4 large sheets roasted nori
  • 1 loaf (20 ounces) crusty bread, torn into 1 to 1 ½-inch pieces (about 12 cups)
  • 5 tablespoons neutral oil (like safflower or grapeseed), divided
  • 2 tablespoons nutritional yeast
  • 3 teaspoons kosher salt, divided, plus more
  • 3 1/2 ounces (3 cups) whole dried shiitake mushrooms
  • 1 pound cremini or button mushrooms, washed, stems trimmed, and quartered
  • Freshly ground black pepper
  • 12 garlic cloves, smashed, peeled, and chopped
  • 3 scallions, thinly sliced on a bias
  • Good extra-virgin olive oil, to serve

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