Ingredients

The following ingredients have 4 Servings
  • 1 pound bread cut into 1-inch cubes (about 12 cups, see notes)
  • 2 tbsp melted vegan butter or oil
  • 1 onion (chopped)
  • 1 stalk of celery (chopped)
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cup vegetable stock

Instruction

  • I cube my bread 1 or 2 days in advance, transfer to a baking tray and let them sit on the counter covered to dry out. If you only have fresh bread or your bread is not very dry and you're in a hurry, just bake the bread cubes onto a baking tray at 400ºF or 200ºC for about 10-15 minutes.
  • Preheat the oven to 350ºF or 180ºC.
  • Add the butter or the oil to a skillet and when it's hot, add the onion, celery, oregano, thyme, sage, salt, and pepper. Stir and cook over medium-high heat for 5-10 minutes or until golden brown, stirring occasionally. Feel free to use some water or vegetable stock if you prefer your stuffing fat-free.
  • Add the bread cubes and the sautéed onion and celery to a large bowl. Stir until well combined.
  • Pour the vegetable stock into the large bowl and stir until well mixed. I prefer to add the stock hot, but it's up to you.
  • Transfer the stuffing to an 8×8 inch (20×20 cm) baking dish and bake for about 30 minutes or until golden brown.
  • Remove from the oven and allow to slightly cool before serving.
  • Keep leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.