Here's a good reason to eat sourdough bread: It contains, " vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to uniquely balanced proteins and fatty acids."
Vegan Sourdough Stuffing
- 5 cups of sourdough bread (with crispy crust)
- 4 tbsp of olive oil
- 1 small onion, chopped
- 1 cup chopped celery
- 1/4 cup fresh parsley, chopped
- 1/2 tsp sage (I used 3 small sage leaves that I chopped)
- 1/2 tsp dried thyme
- 1 1/2 – 2 cups vegetable stock
- 1/2 cup mushrooms, thinly sliced
- 1/4 cup bell pepper, chopped
- 2 garlic cloves, chopped
- Preheat over to 350-degrees.
- While that is heating up, heat up 1 tbsp of olive oil in a skillet.
- Toss in onions and garlic until softened (about 2 minutes). Add in bell pepper, mushrooms and celery. Sauté until everything is softened on medium heat. It takes about 5 minutes.
- Grab your bread loaf and cube it up into small pieces. Drizzle with 1 tbsp olive oil and toss them in the oven to toast for about 5-7 minutes. Just until slightly golden.
- In a large bowl combine bread, veggie mix, and herbs. Mix together the vegetable broth and rest of the olive oil and pour over bread mix. Use your hands to help the bread get equally coated until all broth is absorbed.
- Pour into a casserole dish and bake for 25-30 minutes until slightly golden.