 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This recipe was a Betty Crocker favorite from our Standard American Diet days. We veganized and substituted gluten-free bread. It's is pretty tasty (especially topped with a little Easy Gravy...see that recipe), but next time we'll reduce the fat by half and include a half-cup (maybe more) of Kitchen Basics brand vegetable broth, which we'll sprinkle over the bread cubes to soften them up a little. Ingredients:
3/4 cup minced onion |
1 1/2 cups chopped celery |
1 cup vegan margarine (use 1/2 cup next time) |
9 cups gluten-free vegan bread cubes |
2 teaspoons salt |
1 1/2 teaspoons crushed sage leaves |
1 teaspoon thyme leaves |
1/2 teaspoon pepper |
1/2 cup vegetable broth (next time add to bread cubes) |
Directions:
1. In a large skillet, cook and stir onion and celery in vegan margarine until onion is tender. (Next time, sprinkle 1/2 or more of Kitchen Basics brand vegetable broth to soften bread crumbs.)
2. Stir in about 1/3 of the bread cubes. Turn into a deep bowl.
3. Add remaining ingredients and toss.
4. Bake covered at 325 for 25 minutes.
5. Uncover and bake for 5 minutes.
|
|