Mushroom Pecan Stuffing – Vega (US)
My mother has always been ahead of her time when it comes to plant-based foods. Because of her, I’ve been eating tofu since I was a toddler and we had to
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Cooking tools:
- Saute pan
- Baking dish
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- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 6 cups dried gluten-free or whole grain bread, cut into 1 inch squares
- 2 tsp coconut oil
- 1 onion, diced
- 1 stalk celery, diced
- 1lb/453g mushrooms, sliced
- 2 tsp sage
- 2 tsp thyme
- Pinch of nutmeg
- Optional: splash of cooking sherry
- ¾ cups pecans, chopped
- 1½ to 2½ cups vegetable stock
- Salt
- pepper
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