Ingredients
- 1 medium sourdough bread loaf cubed (4-5 cups)
- 2 Tablespoons vegan butter
- 1 9- oz pkg. Beyond Meat chicken strips cubed
- 1/4 cup yellow onion diced
- 1/2 cup celery sliced
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried thyme leaves
- 1 Granny Smith apple cored and diced
- 2-3 TBSP fresh sage
- 1 1/2 cups vegetable broth
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Preheat oven to 300°F. Place bread cubes on a baking sheet and toast 10-15 minutes, just until lightly crunchy. Allow to cool slightly before placing in a large mixing bowl and set aside.
- Increase oven temperature to 350°F.
- Heat butter in a large skillet over medium-high heat. Add cubed chicken, onion, celery, salt, pepper, and thyme. Cook, stirring frequently, 10-12 minutes, until vegetables are tender. Stir in the apples and sage, then continue cooking an additional 1-2 minutes. Pour over the bread cubes.
- Stir in the vegetable broth and mix gently to get everything evenly distributed and coated with the broth. Season with salt and pepper, to taste.
- Pour stuffing into a prepared 8x8 glass baking dish. Bake 45-50 minutes, until lightly browned on top. Serve warm or room temperature.
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