vegan thanksgiving stuffing

Instructions

1 BREAD. Purchase a French loaf a day or 2 ahead of time and cut into bite size
cubes with a serrated knife. Lay out on a baking sheet and place in the oven (no
heat) over night to dry out.
2 FLAX EGG. In a small bowl, combine 1 tablespoon ground flax seeds with 3
tablespoons water and set aside until it is congealed, about 15 minutes.
3 MELT. In a deep skillet combine grape seed oil and vegan butter and heat on
medium high heat until butter is melted.
4 SAUTE. Add onions, celery and a pinch of salt and saute until the onions become
translucent, about 4 minutes. Next add shiitake mushrooms and some fresh ground
pepper. Continue cooking until mushrooms have browned and their juices have
released, about 5 minutes.
5 COMBINE. Turn down heat to medium and add fresh herbs, vegetable broth, bread
squares, and flax egg and mix together until the bread has absorbed most of the
cooking liquid.
6 BAKE. Transfer the stuffing to a well-greased dutch oven or deep baking pan,
tightly cover with foil, and cook in a pre-heated oven at 350 degrees for 30
minutes. After 30 minutes remove foil and cook another 15 minutes until the top
becomes browned and crispy.
7 GARNISH. Sprinkle on some extra fresh herbs and red pepper flakes, if desired.
8 SERVE. Serve it with mushroom gravy, mashed potatoes, fresh veggies, and a vegan
holiday roast and you have yourself a perfect plant-based Thanksgiving dinner.
9 ENJOY!