Vegan Thanksgiving Stuffing
1 pound butternut squash, cubed
1 pound brussels sprouts, halved
1 medium gala apple, cut into a ½ inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tablespoon and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely.
1 ½ cups vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
⅓ cup dried cranberries
⅓ cup pecans or walnuts
Sea salt and pepper to taste
Cook's Note: Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
Heat your oven to 400F. Toss the squash, Brussels sprouts, apples, and shallots in 2 tablespoons of oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350F.
Heat other tablespoon of oil in a large pot. Sauté the onion and celery till translucent, about 5-8 minutes. Add the bread cubes and allow them to turn golden brown along with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.