Vegan Stuffing
- 2 loaves of hearty white bread
- 1 large onion
- 3-4 celery stalks
- 2 large carrots
- 1 1/2 cups vegetable stock
- 1 cup gravy
- 2 teaspoons fresh sage
- 2 teaspoons fresh thyme
- 2 teaspoons salt
The day before – even two days before – take a hearty white bread and slice it into chunky 1-inch cubes. Leave it out, uncovered. The desired result is stiff but not rock-hard. Two loaves should give you about the 12 cups you need for this recipe.
Preheat the oven to 350 degrees Fahrenheit.
In a large pan, saute onion, celery, carrot, all small diced.
When the onions are translucent, add diced sage, thyme, and salt and cook on low for about five minutes.
Remove from heat. Mix with dried bread crumbs, vegetable stock and gravy.
Transfer to a lightly oiled baking dish. Cover with aluminum foil, bake for 20 minutes. Remove foil and back for 10-15 minutes more, until the top of the stuffing starts to get crispy.
Read the story this recipe was originally published in: Six recipes for the vegan at your Thanksgiving table
