Ingredients

• 16 ounces vegan , gluten-free bread, cubed
• 0.5 cups vegan butter , such as Earth Balance®
• 1 cup diced celery
• 1 cup diced onion
• 1 tablespoon dried parsley
• 1 teaspoon dried sage
• 1 teaspoon ground thyme
• 0.75 teaspoons garlic powder
• 0.75 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons dried rosemary
• 0.25 teaspoons dried marjoram
• 2 cups vegetable broth
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
2. 2 Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
3. 3 Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
4. 4 Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

Nutrition per serving