Serves 6 as a side
2 tablespoons olive oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced pink or yellow apple (gala, Fuji, etc.)
Approximately 7 cups stale, 1-inch cubed sourdough bread
1 1/2 teaspoons Watson’s Nudish Seasoning
1/2 cup chopped pecans
1/2 teaspoon sea salt, or to taste
1 cup hot vegetable broth
2 tablespoons vegan butter
Preheat oven to 350F and have ready a 9-inch baking dish (round or square) with lid.
In a large saucepan, warm olive oil over medium heat, then add onion and celery to the pan, sauteing for 7 minutes, or until onions are translucent. Add apples to the pan and sauté an additional 2 minutes, then add bread, Nudish Seasoning, pecans, and salt, stirring to evenly coat everything.
Transfer mixture to baking dish, and in a cup, combine hot vegetable broth with vegan butter, whisking until butter is melted. Pour mixture over stuffing, cover with lid and bake for 20 minutes. Remove lid and bake for another 25-30 minutes, or until the bread on top starts to brown. Take out of oven and let cool for 10-15 minutes before serving.
If you don’t have stale bread, toast your bread cubes for 10 minutes at 300F to dry them out slightly.