Recipe Index

Ingredients

• 1 Large Loaf Baguette or Crusty French Bread (approximately 8-9 cups)
• 3/4 Cup Pecans (optional)
• 4 Tablespoons Vegan Butter
• 1 Yellow Onion (chopped)
• 4 Celery Stalks (chopped)
• 1 Cup Mushrooms (sliced)
• 5 Cloves Garlic (mashed)
• 3 Tablespoons Fresh Sage Leaves (finely chopped)
• 2 Tablespoons Fresh Thyme Leaves (finely chopped)
• 2 3/4 Cups Vegetable Broth
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Ground Black Pepper

Method

1. Cut the baguette into 1-inch cubes and leave them out overnight to dry until crisp, or spread them on a baking sheet and bake at 275°F for about 20 minutes. Grease a 9x13-inch casserole dish and heat the oven to 350°F.
2. Toast the pecans on a baking sheet in the oven for about 5 minutes, then let them cool, chop them finely and set them aside.
3. Melt the vegan butter in a large pot over medium-high heat, add the onion and celery and cook for about 5 minutes, until softened and the onion is translucent.
4. Add the mushrooms and garlic and stir for 2 to 3 minutes, then add the sage and thyme and sauté 2 to 3 minutes more before taking the pot off the heat.
5. Fold the bread cubes and pecans into the pot, pour over 2 cups of the vegetable broth and mix, seasoning with the sea salt and black pepper.
6. Transfer the stuffing to the casserole dish, pour the remaining 3/4 cup broth over the top, cover with foil and bake for 22 minutes, then uncover and bake 20 to 25 minutes more, until the top is golden brown.
7. Let the stuffing rest briefly and serve it hot, straight from the casserole dish.

Prep: 20 min · Cook: 25 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data