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Serves 8



    No holiday dinner is complete without stuffing, so we set about perfecting a recipe that we and our loved ones could enjoy year after year. This is it! When baked, it gets a decadent bread pudding texture at the bottom and becomes nice and crispy on top. We love it with mashed potatoes and Mushroom Gravy. We hope this becomes a staple on your holiday dinner table, just as it has at ours.


    recipe | Toni Okamoto & Michelle Cehn




    • 1 - 16 oz loaf French bread
    • 2 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
    • 1 Tbsp ground flaxseed meal
    • 1/2 cup vegan butter, plus extra for greasing baking dish
    • 3 medium ribs celery, diced
    • 1 medium yellow onion, diced
    • 1 medium Granny Smith apple, cored and finely diced
    • 1/3 cup finely chopped fresh parsley
    • 2 tsp poultry seasoning


    Per serving:

    • calories301
    • protein8g
    • fat13g
    • carbs39g
      • sugar5g
      • fiber3g
    • sodium551mg



    1. Cut bread loaf into small (bite-sized) cubes. Spread bread cubes across large baking sheet and leave them out overnight or for at least 12 hours. The next day, preheat oven to 250 F and bake for 30 minutes to fully dry out bread. Grease 9 x 13 inch baking dish with vegan butter. Transfer dried bread cubes to prepared baking dish and set aside.
    2. In medium bowl, whisk together broth and flaxseed meal. Set aside for at least 10 minutes.
    3. Preheat oven to 375 F.
    4. In medium pan over medium-high heat, melt vegan butter. Add celery, onion, and apple and sauté, mixing occasionally, for 5 minutes, or until tender.
    5. Pour sautéed veggie mixture and vegetable broth mixture evenly over bread in baking dish. Sprinkle evenly with parsley and poultry seasoning. Using your hands, mix to evenly coat.
    6. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for another 40 minutes. Allow to cool for 15 minutes before serving.


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