PP Healthful Harvest Stuffing

Chef: Lauren Bernick, Well Elephant

Makes: 8-10 Servings

Prep Time: 30 min

Cook Time: 40 min

Total Time: 1 hr 10 min

INGREDIENTS

• 1 c carrots, shredded

• 1 c celery, chopped

• ½ c onion, chopped

• 2 c apples, finely chopped

• 8 c vegan bread cubes

• 1 t sage, ground

• 1 T cinnamon, ground

• ½ t salt

• 1 32 oz carton oil-fee vegetable broth (You will not need the whole container, but how much you will use depends on if you like your stuffing moist or dry.)

DIRECTIONS

1. Preheat oven to 350 F.

2. Wash and prepare all the veggies as directed above.

3. Pour a ¼ c of vegetable broth in a pot. Add onions, salt and sauté until the onions are translucent; about 5 min. Add more broth if needed.

4. Add celery, carrots, and apples to the onions and cook for about 3-4 min until veggies/apples soften but are not limp. If the mixture starts to stick to the pot add more broth and deglaze (Pour broth on the yummy stuck bits and rub them off with a spatula. That is where all the flavor is.)

5. Sprinkle the veggies/apple with the ground sage and ground cinnamon and mix well.

6. Add the bread cubes and wet with enough vegetable broth to moisten thoroughly but not make it soggy. Start with a cup and keep adding a little at a time until you get what you like. Mix until the veggies and apple are well combined with the bread cubes.

7. Check that the veggies/apples are tender enough and add more seasoning if you like.

8. Transfer to a Pyrex type pan and bake in the oven for 10 min until the top browns up a bit. Alternatively, you can skip this step if you like moist stuffing. If you have accidentally added too much broth, cook the stuffing in the oven for up to 30 min to dry it out. You cannot mess this up.

“No one can become a well-balanced herbivore on their own...we need the support of our "herd”. Learn more about Lauren at WellElephant. and Instagram, Facebook, where she shares her recipes, menus, resource and videos to help support each of us to health.