Vegan Stuffing with Balsamic Shallots

Ingredients

• Sourdough bread

  French or vienna

  16 oz or 454g

• Miso

  1 tbsp or 17g

• Vegetable Stock

  Freshdirect

  3 cup or 711g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Celery

  Raw

  ¾ cup chopped or 76g

• Garlic

  Raw

  6 cloves, minced or 18g

• Thyme

  Fresh

  1 tbsp or 2g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Rosemary

  Fresh

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  3 shallot (medium) or 128g

• Balsamic vinegar

  ⅓ cup or 85g

• Parsley

  Raw

  2 tbsp or 8g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

Directions

1. Dry out the bread by placing the torn pieces on a baking sheet and leaving them at room temperature for 12-24 hours, or dry in a 300°F oven for about 20 minutes without browning.
2. Preheat the oven to 350°F. Grease a 9x13 baking dish with olive oil.
3. In a measuring cup, dissolve miso in 2-3 tablespoons of vegetable stock. Add ground flaxseed and 2 cups of vegetable stock, stir to combine.
4. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Sauté celery and garlic until softened, about 5 minutes. Add thyme, sage, rosemary, and nutritional yeast, sauté for another minute. Season with salt and pepper.
5. Add remaining olive oil to the skillet, sauté shallots until golden and caramelized, about 10 minutes. Add balsamic vinegar, bring to a boil, and simmer until reduced by half, about 2 minutes.
6. Combine celery mixture, dried bread, and stock mixture in the skillet. Let the bread absorb the stock for about 5 minutes.
7. Transfer stuffing to the baking dish, spread evenly. If dry, add more stock. Cover with foil and bake for 20 minutes.
8. Remove foil, increase oven temperature to 400°F. Drizzle olive oil on top and bake until browned and crusty, about 20 more minutes. Serve hot with parsley.

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