Easy Vegan Stuffing

• Meat

  • 1 Heart of celery, diced (about 5 stalks

• Produce

  • 3 Carrots
  • 10 cloves Garlic
  • 1 Onion, medium
  • 1 1/2 tsp Oregano
  • 3 tbsp Sage, ground
  • 1 1/2 tsp Thyme

• Canned Goods

  • 2 cups Veggie stock

• Condiments

  • 4 tbsp Vegan butter

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 1/2 tsp Sea salt

• Bread & Baked Goods

  • 1 Loaf of bread

Found on buildyourbite.com

Description

Ingredients

• 1 loaf of bread (14-16 slices) - I use either millet bread or Ezekiel brand
• 1 heart of celery, diced (about 5 stalks)
• 1 medium onion, diced
• 3 carrots, peeled and diced
• 10 cloves of garlic
• 1.5 teaspoons sea salt
• 3 tablespoons ground sage
• 1.5 teaspoons thyme
• 1.5 teaspoons oregano
• 2 tablespoons vegan butter
• ½ teaspoon pepper
• 2 cups veggie stock
• 2 tablespoons vegan butter for topping

Directions

• Cut bread into cubes and crisp in the oven until slightly crunchy, about 10-15 minutes on 400 degrees (roast dry on a baking sheet)
• Combine diced celery, onion, carrots, garlic, 2 tablespoons of vegan butter, salt, sage, thyme, oregano, and pepper in a skillet.
• sautee until cooked through (about 10 minutes on medium heat)
• Add bread to skillet and stir well, add in veggie stock
• Taste to adjust seasonings if necessary
• Pour stuffing into a large glass baking dish (grease with vegan butter first)
• Dot the top of the stuffing with 2 tablespoons of vegan butter, cut into small cubes
• Bake at 400 degrees for 30-40 minutes, or until desired texture (we prefer it more dry, but you could cook less for a more soft stuffing)