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Stuffing - gluten free & vegan
Ingredients:	1 bunch fresh parsley 1 cup finely sliced celery 1 cup finely diced onion 1 stick vegan butter substitute 2 teaspoons ground marjoram 1 teaspoon ground sage 1 tablespoon dried basil 2 teaspoons dried oregano 1 teaspoon dried rosemary 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon minced garlic 1/2 teaspoon celery seed 1 teaspoon minced garlic 2 cups vegetable stock 4 cups cubed and toasted gluten-free bread
Directions	Chop celery, onion, and parsley. Melt butter substitute with all spices in a large saucepan. Add celery, onion, parsley, and garlic. Cook until onions and celery are softened. Add stock and bring to a boil. Remove from heat, add toast cubes, cover, and let stand for 5 minutes. Fluff with fork.