Instructions

1. Preheat the oven to 375 F.⁠ Line an 8x8 pan (or a comparably sized pan) with foil or spray with nonstick spray. ⁠⠀

2. 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.⁠

3. 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.⁠⠀

4. Transfer to the prepared pan and crumble Kibo Mediterranean Herbs Chickpea Chips⁠ on top!⁠⠀

5. Tent stuffing with foil. Bake for 45 minutes. ⁠

6. 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.⁠

7. Remove from the oven and let cool slightly before serving. Garnish with fresh sage & enjoy!! ⁠⠀