My dad’s famous accidentally vegan stuffing is the star on the table at every holiday. It’s so hearty, sweet and savoury, and filled with veggies and fresh herb.
- 1 french baguette + 1/3 french baguette, diced into large chunks
- 1 tbsp coconut oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 stalks celery, diced into small pieces
- 3 cups mushrooms, diced into small chunks
- 1/2 red pepper, finely chopped
- 1/2 yellow pepper, finely chopped
- 1/2 green pepper, finely chopped
- 3/4 cup dried natural cranberries, unsweetened and unsulphured
- 2 cups vegetable stock
- 1 tbsp fresh sage, minced
- 1 tbsp fresh rosemary, minced
- salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Spread the baguette chunks evenly onto 2 baking sheets and bake for approximately 15 minutes to dry the bread, until the cubes are golden brown. Ensure that you stir them around every 3 minutes or so, so that they bake evenly and do not burn.
- In a large pot, heat the coconut oil and add in the diced onion, garlic, celery, and bell peppers. Sautee for 10-15 minutes, or until the veggies are soft.
- Add the dried bread, cranberries, vegetable stock, herbs, and spices. Add the vegetable stock a little bit at a time. You want the stuffing to be moist, but not wet, so you may not need a full 2 cups of stock. Mix until combined.
- Add the stuffing into a large casserole dish at 350 degrees F and bake for 20-30 minutes. Keep warm until serving. Enjoy!