1 large loaf whole-grain bread (1 large loaf yields ~9 cups loosely packed cubes)
4 Tbsp butter
1/2 cup white onions (diced)
3/4 cup celery (diced)
3 cloves garlic (minced)
2.5 - 3.5 cups vegetable broth
1 Tbsp flaxseed meal mixed with 2 Tbsp water (to make flax egg)
1T Sage, 2T rosemary, and 2T thyme
Directions
The night before, cube your bread and set it on a cookie sheet (or in a large bowl) to dry out.
The night before, cube your bread and set it on a cookie sheet (or in a large bowl) to dry out.
Prepare flax egg by mixing flaxseed meal and water and set aside.
Preheat oven to 350 F and line a 9×13 pan with foil or spray with nonstick spray.
Sauté onion, celery, and garlic in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent, about 10 minutes.
Add herbs and veggie broth to saucepan, bring to a simmer for 5 minutes.
With bread in a large bowl, add veggie and broth mixture, and flax egg. Mix.
Transfer to the prepared pan and cover with foil. Bake for 30-45 minutes.
Remove the foil (so the top can brown) and bake for another 10-20 minutes (or until the top is well browned and crisp).
Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
Adapted From
https://minimalistbaker.com/simple-vegan-stuffing/#wprm-recipe-container-35759