Traditional stuffing gets the naked treatment by sautéing the vegetables in water instead of oil and moistening the bread with vegetable broth instead of melted butter.
Preheat oven to 400°F.
In a large skillet, sauté the onion and celery in the water until softened but not brown, about 5 minutes. Add the mushrooms and let cook until softened and lightly brown, about 6 minutes.
Mix in the garlic and seasonings.
Add the parsley and bread cubes to skillet. Mix well.
Moisten the cubes with the vegetable broth until the mix is soft but not wet. Remove the bay leaf and let the mixture cool.
Transfer the stuffing to a large silicone casserole dish or a glass or ceramic dish that has been brushed with cooking spray.
Bake until the stuffing is set and crisp, about 15 minutes. Turn the casserole dish around and cook for 5 more minutes until evenly crisp.
Naked! Low fat, Whole Food, Plant-based, Vegan, Organic, Sustainable.
Diabetes, Cancer, Heart Disease, High Cholesterol, Weigh Loss, Athletics, Optimum Health.
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.