2 cups of diced dried bread
2 tbsp vegan magarine (watch out for vitamin D3 – Earth Balance or Vegan Becel work)
6 stalks chopped celery
2 cloves garlic, pressed
1/2 tsp dried rosemary
1/2 tsp sage
0.5 tbsp dried thyme
sliced cranberries (I use about .5 cup)
salt and pepper to taste
1.5 cup vegetable stock
1/4 cup non-dairy milk
This works best with an older loaf of bread, but you can always dry out a fresh loaf in the oven for a little while.
Preheat oven to 350 F
Toss the bread, celery, garlic, cranberries and spices together in a large bowl.
Mix the soy/coconut/non-dairy milk of your choice, with a vegan fat – I used melted vegan margarine. Add soy milk/ margarine mixture to the bread and mix again.
Put in a casserole dish.
I usually wait until some of the bread has browned, or approximately 30 minutes.
It’s even better the next day.