1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 - 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
1/2 cup white wine
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent for an egg (Ener-G Egg Replacer)
salt if you need it
Sautee all the veggies in vegan white wine, I do it in batches, too much for my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies are tender but not limp and mushies have let go of their juice.
Mix veggies with vegan bread cubes. Add egg and enough broth tomake it all quite moist but not soupy, you know, just right. Bake covered about 30 minutes, uncover and bake 15 minutes more.
Serve with mushroom gravy.