Stuffing has always been my favourite part of a holiday dinner.

This plant based version uses any bread you like – so you can make it gluten free if you like. It also contains a good amount of veggies and herbs but doesn’t deviate too much from a classic stuffing recipe…some of the best things in life are simple.

Enjoy 

INGREDIENTS

Serves approximately 8 

• 2 loaves of day old multigrain or gluten free bread or the bread of your choice, torn into 2″ pieces
• 2 Tbsp olive oil
• 1 onion, chopped and divided
• 4 carrots, diced
• 3 large celery stalks, diced
• 3 cloves garlic, minced
• 4 cups (1 tetra box) of vegetable broth
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh rosemary
• Fresh ground sea salt & pepper

METHOD

Preheat the oven to 375 degrees. 

In a large saute pan, cook 1/2 the onion, carrots, celery and garlic in olive oil on medium-low heat for 15 – 20 minutes or until all the vegetables are tender. 

In a large mixing bowl combine the bread, vegetable broth, 1/2 of the diced raw onion, thyme, rosemary and a good amount of sea salt and pepper. Stir together until everything is well combined and the bread is soaked with the broth. If you find it a bit dry you can add more broth but do this 1/4 cup at a time as you do not want any excess liquid at the bottom of the bowl.

Add in the cooked vegetables and stir well. 

Scoop the mixture into a large baking dish and cook in the oven covered with foil for 1 hour. Remove the foil and cook for another 10 -15 minutes uncovered to get a nice, crispy top.