This stuffing is so delicious and easy to make - no oven needed.
1 cup of vegan butter (Miyoko's, preferably)
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 teaspoon sage
1/8 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup onion, diced
1 1/2 cups celery, diced
2 cloves of garlic, minced
1 tablespoon dried parsley
8 cups of dried bread cubes I used Pepperidge Farm
3 cups prepared vegetable broth, or broth of choice
Heat the butter over medium heat until melted. Stir in thyme, rosemary, sage, nutmeg, black pepper, and salt. Add the celery and onions and cook until softened but not browned, 3 to 5 minutes. Add the garlic and cook for one minute more. Remove from heat and cool completely.
Meanwhile, place the bread cubes in a large bowl. Add the parsley. Add the celery and onion mixture and mix well. Fold in the vegetable broth until the bread cubes are all moistened.
Grease or use a non-stick spray in a 3 1/2 to 4-quart slow cooker.
Transfer the stuffing mixture to the crockpot. Cook on high for 45 minutes, then reduce the temperature to low and continue to cook for 2 to 3 hours or until hot and cooked through. The temperature should reach 150° throughout. If the stuffing is done before the meal is ready, it can remain on warm.
