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Bread Stuffing Casserole
Bread Stuffing Casserole

4 cups whole grain bread cubes

cup minced fresh parsley

2 Tb nutritional yeast flakes

tsp salt

1 tsp poultry seasoning

cup coarsely chopped walnuts

cup chopped onions

1/2-1 cup of mushrooms, soy “chicken”, or tofu, etc.

cup finely diced celery

cup craisins, dried cherries, raisins, or other dried fruit

-1 cup boiling vegetable broth or water

2 Tb lite soy sauce

1-2 Tb olive oil


Preheat oven to 350 degrees. Spray a 2-quart casserole and set aside. In large bowl combine bread cubes, parsley, yeast flakes, salt, and poultry seasoning. Stir well to mix. Add walnuts, onions, mushrooms/soy chicken, celery, and craisins and toss again gently but thoroughly.

Stir the soy sauce and olive oil into the boiling broth and pour over bread cube mixture to moisten it. Again toss gently but thoroughly. Add a little additional broth or water if it appears too dry (bread should be moist but not saturated). Transfer mixture to casserole, cover, and bake for 20-25 minutes. Uncover and bake for another 10 minutes. (adapted from Vegan Vittles)