Kristen's Recipes


Title:   Vegan Stuffing *****
Category:   Side Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Other
10 c 1/2-inch bread cubes
2 T plus 1 T olive oil
1 T minced fresh garlic
1 c finely chopped onion
1 1/2 c finely chopped celery
1/2 c minced fresh parsley
1 t dried rubbed sage leaf
1 t dried thyme leaf
1/2 t sea salt - optional
1/2 t black pepper
2 to 3 c vegetable stock
Directions:   Preheat oven to 400F. Oil a large shallow casserole dish. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl. Turn oven down to 350F. Heat 2 T olive oil in a large skillet on medium heat. Saute onions, garlic, and celery until soft. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs. Add parsley, sage, thyme, salt and pepper. Optional: drizzle 1 T olive oil into the mixture. Stir until every is well mixed. Add 2 c 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. Bake in a covered shallow casserole or baking dish for 25 minutes. Optional: uncover and bake another 15 minutes to form a crusty top.