Vegan Stuffing Recipe - Plant Based Pantry

Ingredients

• 1 can of Loma Linda Chik’n in Broth
• 8 cups of cubed bread (use a vegan or gluten-free variety if needed)
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 2-3 cloves of garlic, minced
• 3-4 celery stalks, chopped
• 2-3 carrots, diced
• 1 cup of mushrooms, sliced (optional)
• 1/2 cup of fresh parsley, chopped
• 2-3 sprigs of fresh thyme (or 1-2 teaspoons of dried thyme)
• 1-2 sprigs of fresh rosemary (or 1-2 teaspoons of dried rosemary)
• 1 teaspoon of sage (dried or fresh, minced)
• Salt and pepper to taste
• 4 cups of vegetable broth
• 1/2 cup of dried cranberries (optional)
• 1/2 cup of chopped pecans or walnuts (optional)