Vegan Sweet and Savory Stuffing
1 Pound Sourdough or Rustic French Bread
1/2 Cup Vegan Butter
1 Large Yellow Onion, Diced
4 Stalks Celery, Diced
3 Cloves Garlic, Minced
2 Teaspoons Poultry Seasoning
1 1/2 Cups Vegetable Stock
1/2 Cup Unsweetened Applesauce
1/4 Cup MiSOgood Sweet & Savory White Miso
1/4 Cup Fresh Parsley, Minced
Spread the cubed bread pieces out a single layer on two baking sheets, making sure they don't overlap. Bake for 10 - 15 minutes, stirring halfway through, until evenly toasted. Set aside and increase the heat to 375 degrees.
Set a large saucepan over medium heat and add the butter. Once melted, the butter will begin to foam and sizzle around the edges. Continue stirring, gently but continuously, for about 5 - 8 minutes. The butter will turn golden brown and begin to smell nutty.
Add the onion, celery, and garlic. Cook, stirring often, until the vegetables have softened and become highly aromatic; 10 - 13 minutes. Add the poultry seasoning, cooking for 1 minute longer to incorporate.
Turn off the heat and toss in the toasted bread. Whisk together the vegetable stock, applesauce, and miso in a separate dish before pouring the liquid ingredients all over. Add the parsley last and mix well, making sure everything is thoroughly incorporated.
Transfer the mixture to a 13 x 9-inch baking dish, spreading it out in an even layer. Bake for 35 - 45 minutes, until golden brown all over. Let stand 10 minutes before serving.
Makes 8 - 10 Servings
Notes: To make ahead of time, the stuffing may be prepared up until the final baking stage 1 day in advance; cover and chill until ready to bake.
1/2 Cup Vegan Butter
1 Large Yellow Onion, Diced
4 Stalks Celery, Diced
3 Cloves Garlic, Minced
2 Teaspoons Poultry Seasoning
1 1/2 Cups Vegetable Stock
1/2 Cup Unsweetened Applesauce
1/4 Cup MiSOgood Sweet & Savory White Miso
1/4 Cup Fresh Parsley, Minced
Spread the cubed bread pieces out a single layer on two baking sheets, making sure they don't overlap. Bake for 10 - 15 minutes, stirring halfway through, until evenly toasted. Set aside and increase the heat to 375 degrees.
Set a large saucepan over medium heat and add the butter. Once melted, the butter will begin to foam and sizzle around the edges. Continue stirring, gently but continuously, for about 5 - 8 minutes. The butter will turn golden brown and begin to smell nutty.
Add the onion, celery, and garlic. Cook, stirring often, until the vegetables have softened and become highly aromatic; 10 - 13 minutes. Add the poultry seasoning, cooking for 1 minute longer to incorporate.
Turn off the heat and toss in the toasted bread. Whisk together the vegetable stock, applesauce, and miso in a separate dish before pouring the liquid ingredients all over. Add the parsley last and mix well, making sure everything is thoroughly incorporated.
Transfer the mixture to a 13 x 9-inch baking dish, spreading it out in an even layer. Bake for 35 - 45 minutes, until golden brown all over. Let stand 10 minutes before serving.
Makes 8 - 10 Servings
Notes: To make ahead of time, the stuffing may be prepared up until the final baking stage 1 day in advance; cover and chill until ready to bake.