Vegan Stuffing

Name: Vegan Stuffing
Ingredients: 10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread; 2 Tbsp + 1 Tbsp olive oil; 1 Tbsp minced fresh garlic (2 - 3 cloves); 1 cup finely chopped onion; 1 1/2 cups finely chopped celery; 1/2 cup minced fresh parsley; 1 tsp dried rubbed sage leaf; 1 tsp dried thyme leaf; Optional: 1/2 tsp salt; 1/2 tsp black pepper; 2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes

11 ingredients

11 steps

Ingredients

10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
2 Tbsp + 1 Tbsp olive oil
1 Tbsp minced fresh garlic (2 - 3 cloves)
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1/2 cup minced fresh parsley
1 tsp dried rubbed sage leaf
1 tsp dried thyme leaf
Optional: 1/2 tsp salt
1/2 tsp black pepper
2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes

Directions

1

Preheat oven to 400 degrees. Oil a large shallow casserole dish
2

Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
3

Turn oven down to 350 degrees F
4

Heat 2 Tbsp olive oil in a large skillet on medium heat. Saute onions, garlic, and celery until soft
5

Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
6

Add parsley, sage, thyme, optional salt, and pepper
7

Optional: Drizzle 1 Tbsp olive oil into the mixture
8

Stir until until everything is well mixed
9

Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
10

Bake in a covered shallow casserole or baking dish for 25 minutes
11

Optional: Uncover and bake another 15 minutes to form a crusty top