This beloved Thanksgiving side dish is getting a plant-based makeover and not going anywhere near a turkey. The sourdough bread gives a little extra edge to an already deeply savory and satisfying flavor profile. Add this essential delicious dish to your plant-based Thanksgiving spread to complete your festive menu.
- ½ boule sourdough bread cut into cubes
- 1 tablespoon olive oil
- 1 yellow onion halved and sliced
- 2 cups sliced cremini mushrooms (or any mushroom of your choice)
- 3 stalks celery washed and chopped
- 1 tsp salt
- 3 cloves fresh garlic minced
- 1 tbsp fresh sage minced
- 1 tbsp fresh rosemary minced
- 2 cups vegetable broth
- ¼ cup Unflavored Complement Unflavored Protein
- fresh pepper to taste
- Prepare the bread by cutting it into large bite-sized cubes. This recipe works best if the cubes are dry. To dry them out, leave them out on a countertop overnight or toast them in a low-temp oven.
Preheat your oven to 350º.
- Add olive oil to a pan with high sides over medium-low heat.
- Add the onions and stir until caramelized (10-15 minutes).
- Add the celery and cook until translucent.
- Add the mushrooms and cook until tender and browned and all liquid has evaporated.
- Add the garlic, sage and rosemary and cook for 2-3 minutes more.
- Add the vegetable broth and stir in Complement Unflavored Protein, increase the heat and bring to a low simmer.
- Lightly grease a casserole dish with a small amount of extra virgin olive oil (or another plant-based oil).
- Fill the casserole dish with the bread cubes. Pour the broth and veggies over the bread cubes and gently toss to coat the bread cubes.
- Bake at 350º for 45-50 minutes on the middle rack until the stuffing is golden brown. Serve immediately!