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!! ⠀
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⠀