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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I lost my Bread Dressing recipe but a friend of mine makes this one and I'm excited to see how it turns out. From the Best of Silver Hills cookbook. Sounds delicious! Update: We made this for Thanksgiving and it was nice and moist and very flavorful. Everyone was digging into it! I baked it for 20 minutes then covered it with tinfoil and baked it 20 more minutes to keep it moist. Ingredients:
3 cups whole wheat bread, cubed and slightly toasted |
1 1/2 teaspoons sage |
1 tablespoon vegan chicken seasoning (i use mckays vegan chicken style seasoning) |
1 tablespoon nutritional yeast |
2/3 cup cashews, raw |
2/3 cup water |
1/2 teaspoon salt |
1/2 cup celery, diced |
1/2 cup onion, diced raw |
1 teaspoon olive oil |
Directions:
1. Mix bread cubes, sage, 1/2 tbsp chicken style seasoning, and nutritional yeast together in a large bowl. Set aside.
2. Pour cashews, salt, and 1/2 tbsp chicken style seasoning into blender. Add water and blend until very smooth.
3. Add olive oil to fry pan and saute celery and onion pieces until soft.
4. Add blended mixture to pan with sauteed celery and onions and bring liquid to a boil.
5. Pour liquid over bread cubes. Mix thouroughly.
6. Preheat oven to 350°F.
7. Place bread cubes in an oiled 8x8 inch casserole dish and bake for 30 to 40 minutes.
8. Serve hot with canberries and gravy!
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