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- Preparing Time: 10 hours
- Total Time: -
- Served Person: 12
- 1 tablespoon dried parsley
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon dried oregano
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground white pepper
- stuffing:
- 1 tablespoon dried rosemary
- 1 cup chopped fresh mushrooms
- croutons:
- 1/2 cup vegan margarine
- 1 tablespoon olive oil, or as needed
- 1 tablespoon ground thyme
- 1 crusty baguette, cut into 1/2-inch cubes
- 1 teaspoon garlic salt, or more to taste
- 3 cloves garlic, chopped, or more to taste
- 1 (32 fluid ounce) container vegetable broth
- Carbohydrate 20.6
- Fat 9.4
- Protein 4.3
- Sodium 573
- Calories 183 calories;
Spread cubed bread on a baking sheet. Cover with a paper towel and let sit at room temperature until slightly stale, at least 8 hours to overnight. Preheat the oven to 300 degrees F (150 degrees C). Toss stale bread cubes with olive oil and sprinkle with thyme, rosemary, oregano, parsley, garlic salt, and white pepper. Spread evenly on the baking pan. Bake in the preheated oven for 20 minutes. Stir and continue baking until crispy, about 20 minutes more, checking frequently. Remove from the oven and set homemade croutons aside. Increase oven temperature to 350 degrees F (175 degrees C). Grease a large baking pan. Heat margarine in a large pan over medium heat. Add celery, onion, mushrooms, and garlic. Cook and stir until soft, about 5 minutes. Add broth and white pepper and simmer for 3 minutes more. Add homemade croutons and stir, transferring mixture to a large bowl if necessary. Pour stuffing mixture into the prepared baking pan. Bake in the hot oven, uncovered, for about 40 minutes.
