This recipe was a Betty Crocker favorite from our Standard American Diet days. We veganized and substituted gluten-free bread. It’s is pretty tasty (especially topped with a little Easy Gravy…see that recipe), but next time we’ll reduce the fat by half and include a half-cup (maybe more) of Kitchen Basics brand vegetable broth, which we’ll sprinkle over the bread cubes to soften them up a little.
Ingredients: [‘onion’, ‘celery’, ‘vegan margarine’, ‘bread cubes’, ‘salt’, ‘sage leaves’, ‘thyme leaves’, ‘pepper’, ‘vegetable broth’]
Quantity of Ingredients: [“3/4 cup minced onion”,”1 1/2 cups chopped celery”,”1 cup vegan margarine (use 1/2 cup next time)”,”9 cups gluten-free vegan bread cubes”,”2 teaspoons salt”,”1 1/2 teaspoons crushed sage leaves”,”1 teaspoon thyme leaves”,”1/2 teaspoon pepper”,”1/2 cup vegetable broth (next time add to bread cubes)”]
Number of Servings: 1
Steps: [‘In a large skillet, cook and stir onion and celery in vegan margarine until onion is tender. (Next time, sprinkle 1/2 or more of Kitchen Basics brand vegetable broth to soften bread crumbs.)’, ‘Stir in about 1/3 of the bread cubes. Turn into a deep bowl.’, ‘Add remaining ingredients and toss.’, ‘Bake covered at 325 for 25 minutes.’, ‘Uncover and bake for 5 minutes.’]