Homemade Oven-baked Stuffing GF Vegan

This recipe is a slightly modified version of homemade from scratch Thanksgiving stuffing.  I used BFree brown bread which is gluten-free and vegan. It is found in the frozen section in the deli of my local Safeway.  You don’t have to stick it in the oven, but I thought I would to give it authenticity for a potluck at work, as well as to practice for Thanksgiving, which is coming up soon.  

 

 

 

Ingredients 

1 loaf BFree brown gluten free vegan bread

1 onion chopped

1/2 heart of celery chopped 

1 package 32oz. vegetable broth 

Bell’s Seasoning 

Real Salt

White Pepper

Rubbed Sage

Onion powder

Preheat oven to 350°F. Toast the entire loaf of frozen bread, let set on a cookie tray in the oven at 350° for about 10 minutes. Meanwhile coarsely chop celery and onion. Sauté the onion in a hot pan until clear and softened in about 1 tablespoon of coconut oil. Add the celery and continue to sauté on the health the salary is cooked through but still slightly crunchy. Remove from heat. Chop the toast into bite-size pieces about 1 to 3 cm. Add broth and bring to a boil. Add chopped toast and remove from heat. Season generously to taste. Toss gently, cover and let sit until bread has soaked up all broth. 

Optional: Transfer to greased baking dish and bake for 20 minutes at 350°F, or until browned on top. 

Serve hot, with vegan oil-free gravy (see recipe on this blog here http://www.jumpernickel.com/2016/11/aip-pre-thanksgiving-dinner.html )