Mold Detox Friendly Vegan Apple Sage Stuffing
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Learn more →Ingredients
8 servings
- 1 loaf (about 16 oz) vegan bread, cut into ¾-inch cubes (about 10 cups)
Chef's tipGluten-free breads hold together best when warmed or toasted. - 4 tbsp vegan butter
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 2 medium apples (such as honeycrisp or granny smith), peeled, cored, and diced
- 4 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 to 2 ½ cups vegetable broth
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 15–18 minutes, tossing once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
- 2
Melt the vegan butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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