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.