PCOS Friendly Vegan Herb Bread Stuffing

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

8 servings

1 lb vegan bread, cut into ¾-inch cubes (about 10 cups)
Dimpflmeier Organic 100% Spelt Bread with Wild Rice
Pacha Multi-Seed Sourdough Buckwheat Organic & Gluten Free Bread Loaf
Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
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4 tbsp vegan butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped
½ tsp salt
¼ tsp black pepper
2 to 2 ½ cups vegetable broth

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large rimmed sheet pan and bake for 20 to 25 minutes, stirring once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and set aside. Raise the oven temperature to 375°F (190°C).
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 8 to 10 minutes.

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