This vegan stuffing recipe is best when it's made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.
3 cup Chopped and stemmed mushrooms, mix of shiitakes and creminis
3 Garlic Cloves, Minced
2 Stalks Celery, Diced
0.25 cup Chopped sage, plus 8 leaves for garnish
2 tablespoon Minced rosemary
2 tablespoon Balsamic vinegar
5 cup Cubed crusty ciabatta + nine grain bread
3 Lacinato kale leaves, coarsely chopped or torn
2 cup Vegetable broth, plus more for reheating
0.25 cup Dried cranberries
Nutrition value
323
calories per serving
15 g Fat20 g Protein27 g Carbs27 g FiberOther
Current Totals
15 g Fat
20 g Protein
27 g Carbs
27 g Fiber
MacroNutrients
Carbs
27 g
Protein
20 g
Fiber
27 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
146 mg
Iron
8 mg
Vitamin A
152 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
122 mg
Manganese
2 mg
Phosphorus
472 mg
Selenium
9 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
