Vegan Challah Stuffing - Vegan and Oil-free Recipes - ZardyPlants

Ingredients

• 1 ½ pounds challah, cubed and dried out or toasted (see note 1)
• 3 cups vegan chicken broth (see note 2)
• 1 medium sweet or yellow onion, diced
• 3 large ribs celery, diced
• 4 medium carrots, sliced thinly
• 1 pound mushrooms of choice (we used white button), diced
• 3-4 cloves garlic, minced
• 1-15 oz can (1 ½ cups) butter beans (or any white beans)
• 3 tbsp fresh herbs, chopped (we used sage & oregano) (see note 3)
• 1 tsp poultry seasoning
• Salt and fresh cracked black pepper, to taste
• ¾ cup dried cranberries, optional