Ingredients
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6 cup cubed whole-wheat Bread
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11⁄2 tsp dried Oregano
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11⁄2 tsp dried Thyme
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11⁄2 tsp dried Parsley
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11⁄2 tsp dried Basil
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11⁄2 tsp powdered Sage
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1 large Onion
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4 Celery
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1 cup Vegetable Broth
Directions
This dish is for the two men in my life who live and die for stuffing. Serve it alongside steamed green beans, Dirty Mashed Potatoes, Cornbread, Cranberry Sauce, and Torkey (Tofu Turkey) at Thanksvegan, err… Thanksgiving.
Steps
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1
Done
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Leave bread cubes out overnight so they become hard and stale. |
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2
Done
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Preheat oven 350°F and lightly grease a 9-inch square baking pan; set aside. |
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3
Done
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Transfer bread cubes to a plastic bag, spray once or twice with cooking spray, add herbs, and toss for a minute. |
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4
Done
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Open bag and re-spray once or twice, then seal it and shake again until cubes are evenly coated and set aside. |
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5
Done
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Cook celery and onion in 1⁄2 cup of water over medium heat until celery is soft, onion is translucent and most of the water has evaporated, about 5 minutes. |
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6
Done
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Transfer to a large bowl and combine with bread cubes. |
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7
Done
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Stir to combine, then transfer to prepared pan. |
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8
Done
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Drizzle with 1⁄4 cup of broth or less. |
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9
Done
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Bake for 30 minutes, checking every 10 minutes, and adding more No-Chicken Broth as necessary, to prevent stuffing from drying out. |
