Classic Sourdough and Herb Stuffing
Stuffing has always been one of my favorite thanksgiving foods. All the flavors come together and really just embody fall. It gives you that cozy feeling and you get to enjoy it surrounded by loved ones. Making a vegan version of it this thanksgiving was a no brainer for me.
1 Loaf Sourdough Bread
1 Medium Onion
1 Cup Celery
1 Cup Mushrooms
2 Garlic Cloves
1-2 Tbsp Olive or Coconut Oil
1 Tbsp Dried Thyme
1 Tbsp Sage
2 Tsp Fresh Rosemary
1/4 Cup Chopped Parsley
Salt and Pepper to Taste
3-4 Cups Veggie Broth (Low Sodium if possible)
Start by preheating your oven to 350°F and lightly grease a glass casserole dish
You can either but your bread into bite sized cubes the day before and leave them out to dry or spread them on a baking sheet and bake until they toasted and firm. This will take about 20 minutes but make sure they don’t burn!
Next dice up all the veggies and toss them in a skillet over medium heat with the olive oil. Saute until the onions are transparent and the celery is soft.
Now add all the spices and seasonings as well as the veggie broth. Start with 3 cups of veggie broth because you can add more later if needed. Bring everything to a simmer and allow all the flavors to combine for about 10 minutes.
Next in a large bowl add the dried bread and the veggie broth mixture. Stir it up until all the bread is covered. They should be wet but not completely soggy. If you need to add more veggie broth you can do that now.
Then add everything into the casserole dish and bake for about 40 minutes. If it starts to get burnt on top you can cover it with foil or a reusable silicone baking sheet.
Allow to cool for a little bit before serving and enjoy!