Vegan Stuffing with Balsamic Shallots

Ingredients

• Sourdough bread

  French or vienna

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Miso

  1 tbsp or 17g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  6 clove or 18g

• Thyme

  Fresh

  1 tbsp or 2g

• Rosemary

  Fresh

  1 tbsp or 2g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  4 shallot (medium) or 170g

• Balsamic vinegar

  4 tbsp or 64g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Dry out the bread by placing the torn pieces on a baking sheet and leaving them at room temperature for 12-24 hours, or dry in a 300°F oven for about 20 minutes without browning.
2. Preheat the oven to 350°F. Grease a 9x13 baking dish with one-fourth of the olive oil.
3. In a measuring cup, dissolve miso in a couple tablespoons of vegetable stock. Add ground flaxseed and remaining vegetable stock, stir to combine.
4. Heat one-third of the remianing olive oil in a 12-inch skillet over medium heat. Sauté celery and garlic until softened, about 5 minutes. Add thyme, rosemary, sage, and nutritional yeast, sauté for another minute. Season with salt and pepper to taste.
5. Add half of the remaining olive oil to the skillet, sauté shallots until golden and caramelized, about 10 minutes. Add balsamic vinegar, bring to a boil, and simmer until reduced by half, about 2 minutes.
6. Combine celery mixture, dried bread, and stock mixture in the skillet. Let the bread absorb the stock for about 5 minutes.
7. Transfer stuffing to the baking dish, spread evenly. If dry, add more stock. Cover with foil and bake for 20 minutes.
8. Remove foil, increase oven temperature to 400°F. Drizzle remaining olive oil on top and bake until browned and crusty, about 20 more minutes. Serve hot, garnished with parsley.