Savory Vegan Stuffing with Mushrooms, Cranberries & Cashew Parmesan
Vegan stuffing with mushrooms, cranberries & NOOCH IT! Cashew Parmesan. Herby, hearty, and baked to golden perfection—a holiday side worth savoring.
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Cooking tools:
- Oven
- Baking sheet
- Pan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking dish
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Pastry brush
- Aluminum foil
Ingredients
- 1 loaf of Rosemary Focaccia or French bread (About 4 cups in 1/2 inch cubes)
- 3/4 cup vegan ground beef crumbles
- 4 celery stalks, finely chopped
- 1 cup finely diced onion
- 8 oz sliced mushrooms (8-10)
- 1/4 tsp salt
- 1 tbsp finely chopped fresh sage
- 1/2 cup dried cranberries
- 4 tbsp NOOCH IT! Cashew Parmesan
- 1 1/4 cup vegetable broth (Salted)
- 1 tbsp vegan butter
- 1 tbsp olive oil
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