1 loaf of white bread or stuffing bread, cut into 1-in. cubes
8 oz mushrooms (any kind), sliced
1 pound some kind of vegan sausage-- Lightlife Gimmie Lean Sausage Style, for example
2 stalks celery, diced
1/2 cup vegan butter-- I like Earth Balance, melted
1/2 of a large onion or 1 small onion, diced
1 clove of garlic, minced
14-15 ounces (about 1 3/4c) Imagine No-Chicken broth- veg. broth would probably be fine
1 egg substitute, with dashes of salt and pepper added to it
a pinch of sage
large baking dish, greased
This is my Mom's traditional recipe, veganized
I should mention that according to my mother's recipe, the bread should be left out for 1 week in a paper bag to get a little stale, however, she has made this without leaving the bread out and it tastes the same. I surely don't do it.
Preheat oven to 350 degrees.
Cook the mushrooms in a little water or vegetable oil until tender, approximately 5 minutes. Add 'sausage' (crumbled or chunked) until heated through.
In another pan cook the celery in a bit of oil, then add the onion and garlic. Saute until tender.
In a large bowl, add the cubed bread and all the other ingredients. Mix together.
Add the stuffing to the baking dish and bake at 350 for 50-60 minutes, until the stuffing is not watery. Don't cook too long or it may dry out.
This can also be prepared a day or two ahead. Just bake it for 45 minutes and refrigerate. Bake for 20 more minutes or so when ready to serve.
Enjoy with the vegan gravy of your choice.