Stuffing with Kale and Mushrooms

Stuffing with Kale and Mushrooms

Ingredients (use vegan versions):

1 loaf sourdough bread, chopped
4 tablespoons vegan butter, divided
1/2 small white onion, chopped
1/4 cup leek, finely chopped (white part)
3 celery stalks, finely chopped
1 tablespoon dried sage
4 sprigs fresh thyme
1/3 cup cremini mushrooms, thinly sliced
1/2 cup kale, chopped
salt and pepper, to taste
1 1/2 cups vegetable broth
2 egg replacers (I use Ener-G)
2 tablespoons fresh parsley, chopped
1 tablespoon pine nuts, minced

Directions:

1. Preheat oven to 300 degrees F, and bake the pieces of bread for about 15 m…

Read full article at vegweb.com

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