1 loaf sourdough bread, chopped
4 tablespoons vegan butter, divided
1/2 small white onion, chopped
1/4 cup leek, finely chopped (white part)
3 celery stalks, finely chopped
1 tablespoon dried sage
4 sprigs fresh thyme
1/3 cup cremini mushrooms, thinly sliced
1/2 cup kale, chopped
salt and pepper, to taste
1 1/2 cups vegetable broth
2 egg replacers (I use Ener-G)
2 tablespoons fresh parsley, chopped
1 tablespoon pine nuts, minced
1. Preheat oven to 300 degrees F, and bake the pieces of bread for about 15 minutes, until toasted. In a medium skillet, combine 3 tablespoons butter, onions, and leeks. Cook until onions are translucent.
2. To skillet, add celery, sage, thyme, mushrooms, kale, salt, and pepper. Cook until kale is wilted and mushrooms are tender. Add the vegetable broth and simmer.
3. In a large bowl, combine the egg replacer, bread pieces, parsley, and pine nuts. Add the vegetable-broth mixture from the skillet. Mix well. Preheat the oven to 375 degrees F, and grease a baking dish with 1 tablespoon butter.
4. Add the bread mixture. Use the remaining butter from greasing to spread over the top of the stuffing. Cover and bake for 30 minutes. Uncover, and bake for another 15 minutes or until top is golden.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-two....