Thanksgiving Veggie Stuffing

Author: Heather Leno
Servings 15-20 Cook Time 50-60 minutes
Ingredients:

 

6 cups dried whole-wheat bread cubes* –-roughly 2 loaves of bread

2 tbsp olive oil or vegetable stock

1 1/2 cups onion, finely diced

2 cups celery, finely diced

1 cup mushrooms, sliced or diced

1 cup vegetable stock or broth

1/2 cup water

1/2 cup raw cashew pieces

1 tbsp McKay’s Vegan Chicken-Style Seas —to make your own see Chick Like Seasoning

1 tbsp nutritional yeast flakes

1 1/2 teas parsley

1 teas butter-flavored salt or regular salt

1 teas onion powder

1/2 teas sage and marjoram

1/4 teas thyme, savory, and garlic

Optional Ingredients:

1 cup raw cashew pieces

1 cup diced soy or gluten pieces

1/2 cup dried cranberries
Instructions:
  1. Put bread cubes in a large mixing bowl.
  2. Sauté the onion, celery, and mushrooms just until tender crisp, not limp, and set aside. Use a large fry pan so the extra moisture will evaporate–you don’t want soggy stuffing.
  3. Combine broth, water, cashews, and seasonings in blender and blend until smooth.
  4. Combine the bread cubes, sautéed vegetables, and if using, the cashew pieces and diced soy — they add a lot to this dish in substance and texture, but they are not necessary.
  5. Add blended liquids and mix it well so everything is moistened.
  6. Prepare your casserole dish with nonstick spray and fill with the stuffing. Do not pack down, just spoon in and pat down lightly.
  7. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 20-30 minutes as needed to brown and firm up.
Notes:

*I really like more rustic-type bread for this.  If you cannot find any nice dried whole-wheat bread cubes, just get two loaves of whole-wheat bread. Bread with added seeds and wheat berries are not the best for drying. Remove the crusts if you wish, cut into cubes, spread on a cookie sheet or two and dry in a 275° oven.