Vegan Bread Stuffing with cranberries and celery.



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 fatĀ  – 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.

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