Ingredients:
1 loaf Bread (Gluten Free) – Cubed
4 cups Vegetable Broth
1 Onion – small dice
3 Celery stalks – small dice
1 Leek – cut into thin rings
1 Fennel Bulb- cubed
3 Garlic cloves, or more! Chopped
1 cup Pecans
2 TB each, Sage, Thyme, Oregano, Italian Parsley
Salt & Pepper
Preheat oven to 400 degrees. Spread cubed bread on baking sheet and bake for 20-25 minutes. You want your bread to be pretty dry and crusty so the finished stuffing will absorb all the yummy liquid without becoming too soggy.
While the bread is toasting, put 4 TB coconut oil into a dutch oven. Add onions and saute for about 5 min to caramelize them. Once onions are nice and brown, add celery, leek, fennel, pecans and all herbs. Add a generous amount of salt and pepper. Remember, the bread is not seasoned, so you want your vegetable mixture to be on the salty side. It will all balance out. Stir all your ingredients together to combine. Turn off the heat.
Once the bread has toasted, remove it from oven and add to vegetable mixture. Leave the oven on at 400 degrees. Stir bread into veggie mixture to combine the best you can. Pour in the vegetable broth and stir to together. Transfer stuffing to standard baking dish. Bake at 400 degrees for 30 minutes. Serve.
-VEGAN FOOD IS HAPPY FOOD-
NoPoBoho 