Vegan Cranberry Pecan Stuffing
Ingredients
- 1 large loaf of bread, about 8-9 cups cubed
- 1 tbsp ground flax seeds
- 3 tbsp water
- 3 stalks celery, diced
- 1/2 medium yellow onion, diced
- 1 apple, diced
- 4 cloves garlic, minced
- 2 cups or more of vegetable broth
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 1 tsp dried fresh thyme
- 4 sage leaves, minced
- 1/2 tsp fresh rosemary, minced
- Salt to taste
Preparation
Preheat the oven to 350°F (175°C).
Cut the bread into cubes and spread them on a baking sheet. Toast in the oven until they are dry and slightly crisp, about 15 minutes. Remove and set aside.
In a small bowl, mix the ground flax seeds with water and let it sit for a few minutes to form a gel-like consistency (this acts as a vegan egg substitute).
In a large skillet, heat some oil over medium heat. Add the diced celery, onion, and apple. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for an additional 1 minute.
Pour in the vegetable broth and bring to a simmer.
Stir in the chopped pecans, dried cranberries, dried thyme, minced sage leaves, and minced rosemary. Cook for another 2-3 minutes until the flavors meld together.
In a large mixing bowl, combine the toasted bread cubes with the vegetable mixture. Mix well.
Add the flax seed mixture (vegan egg substitute) to the bowl and gently toss to evenly coat the bread and ingredients.
Transfer the mixture to a greased baking dish.
Cover the baking dish with foil and bake in the preheated oven for about 30 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and crisp.
Remove from the oven and let it cool slightly before serving.
