VEGAN STUFFING

Name: VEGAN STUFFING
Ingredients: 1 medium loaf of whole wheat bread - cubed and dried out overnight (about 5 cups)⠀; 3 Tbsp olive oil⠀; ½ white onion; 3 large carrots ( 7-10” long); 1 cup celery; 1 vegan egg or regular egg if vegetarian; Salt and pepper to taste; 1 ½ cup vegetable broth⠀; 3 tbsp fresh sage (dried works too), reserve a few leaves for garnish⠀; 2 tbsp oregano⠀; Kibo Mediterranean Herbs Chickpea Chips⠀

VEGAN STUFFING

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Ingredients

1 medium loaf of whole wheat bread - cubed and dried out overnight (about 5 cups)⁠⠀
3 Tbsp olive oil⁠⠀
½ white onion
3 large carrots ( 7-10” long)⁠
1 cup celery
1 vegan egg or regular egg if vegetarian ⁠
Salt and pepper to taste⁠
1 ½ cup vegetable broth⁠⠀
3 tbsp fresh sage (dried works too), reserve a few leaves for garnish⁠⠀
2 tbsp oregano⁠⠀
Kibo Mediterranean Herbs Chickpea Chips⁠⠀

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Instructions

Preheat the oven to 375 F.⁠ Line an 8x8 pan (or a comparably sized pan) with foil or spray with nonstick spray. ⁠⠀
Chop onion, celery, and carrots into small pieces. Sauté onion and celery in the olive oil. Season with oregano, salt, and pepper. Cook for about 5 minutes, until vegetables are just lightly browned.⁠
Put dried bread in a large bowl. Add broth, vegan egg, sauteed veggies, sage in a bowl and mix with a wooden spoon. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.⁠⠀
Transfer to the prepared pan and crumble Kibo Mediterranean Herbs Chickpea Chips⁠ on top!⁠⠀
Tent stuffing with foil. Bake for 45 minutes. ⁠
After 45 minutes, remove the top layer of foil so the top can brown. Increase heat to 400 degrees F and bake for another 10 minutes until the top is crisp.⁠
Remove from the oven and let cool slightly before serving. Garnish with fresh sage & enjoy!! ⁠⠀