Stuffing has always been my favourite part of a holiday dinner. I love the savoury flavour!
This plant based version uses any bread you like - so you can make it gluten free. It also contains a good amount of veggies and herbs but doesn't deviate too much from a classic stuffing recipe...some of the best things in life are simple!
Serves approximately 8
I like to use mulitgrain baguettes for my stuffing but you can use whatever bread you like. Its best if its a touch on the stale side.
You may need more broth as mentioned in the third step of the method depending on your bread. If so, add it in very small amounts until the bread is just damp - you don't want soupy stuffing!
The herbs in this add a very savoury flavour and are full of antioxidants - as is the onion and garlic.
Preheat the oven to 375 degrees.
In a large saute pan, cook 1/2 the onion, carrots, celery and garlic in olive oil on medium-low heat for 15 - 20 minutes or until all the vegetables are tender.
In a large mixing bowl combine the bread, vegetable broth, 1/2 of the diced raw onion, thyme, rosemary and a good amount of sea salt and pepper. Stir together until everything is well combined and the bread is soaked with the broth. If you find it a bit dry you can add more broth but do this 1/4 cup at a time as you do not want any excess liquid at the bottom of the bowl.
Add in the cooked vegetables and stir well.
Scoop the mixture into a large baking dish and cook in the oven covered with foil for 1 hour. Remove the foil and cook for another 10 -15 minutes uncovered to get a nice, crispy top.