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Vegan Stuffing

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

15 mins

Cook time

45 mins

Total time

70 mins

Ingredients

1 pkg. Kinnikinnick Cinnamon Raisin Bagels (cut into ½ inch cubes) (352 g)
2 tbsp olive oil (30 g)
1/2 cup dried cranberries (soaked/drained) (60 g)
1 med apple (peeled/cored/diced) (154 g)
2 celery sticks (chopped) (8 g)
2 cloves garlic (diced) (6 g)
¼ cup chopped fresh parsley (15 g)
2 sprig sage (stem removed/chopped) (2 g)
½ tsp salt (2 g)
1 tsp pepper (2 g)
1 cup prepared vegetable stock (240 g)

Directions

Preheat oven to 350°F (176°C), line a baking sheet with parchment. Spread cubed bagel pieces evenly on prepared pan. Bake at 350°F (176°C) for 10 minutes, turning bagel cubes once in oven. Turn oven off, leave pan in oven for 10 minutes turning once. Remove from oven and let cool.

In a large skillet, heat olive oil over medium heat. Sauté apple, celery, garlic, salt and pepper for 5-7 minutes or until slightly soft.

In a large bowl toss together dried cubed bagel, celery mixture, cranberries and prepared herbs .Moisten stuffing with 1/3 cup vegetable stock.

Preheat oven to 350°F (176°C). Lightly grease a 4 qt. casserole dish. Place prepared stuffing in casserole dish and moisten with remaining vegetable stock prior to baking.

Bake covered for 30 minutes at 350°F. For a crispier finish uncover for the last 5 minutes.

Tips & Variations

Stuffing can be prepped and stored in the refrigerator up to 24hours ahead. Hold back 2/3 vegetable stock until just prior to baking in a casserole dish.

Stock up your pantry

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