Plant-Based Holiday Stuffing with Mushrooms, Cranberries, and Herbs

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2. 2

   Spread the bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and lightly golden, about 10 minutes. Remove from the oven, leaving it on. Let the bread cool, then transfer it to a large bowl.

3. 3

   While the bread toasts, melt 2 tablespoons margarine in a large saucepan over medium heat. Add the mushrooms and onions. Cook until the onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth if moisture is needed. Add the sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.

4. 4

   Pour the mushroom mixture into the bowl with the toasted bread. Toss to distribute evenly. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add the cranberries, apple, and parsley. Mix thoroughly but gently. Spread the stuffing into a casserole dish and cover with aluminum foil.

5. 5

   Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until the top is browned, about 15 minutes more. Allow to cool slightly before serving.

• Calories 66.16 kcal Low Source
• Protein 1.03 g Low Source
• Carbs 10.36 g Moderate
• Total Fat 2.54 g Low Source
• Saturated Fat 0.63 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 141.04 mg Moderate
• Fiber 3.31 g Moderate
• Sugar 2.97 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 22.93 mg Low Source
• Iron 1.7 mg Low Source
• Potassium 258.01 mg Low Source
• Vitamin A 17.56 mcg_rae Low Source
• Vitamin C 6.48 mg Low Source
• Vitamin D 1.84 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Onions 🧅