Vegan Thanksgiving: Mums Stuffing

This is my mom’s recipe veganized. You can make it gluten-free by using gluten-free bread instead.

Ingredients

1 white onion chopped

2 green bell peppers chopped

3 stalks celery chopped

1 loaf Jewish rye ( cut

into ½ pieces)

1 loaf dark rye ( cut into ½ pieces) 1 box veggie broth

½ cup coconut aminos

1 teaspoon salt

½ teaspoon pepper

2 tablespoons xvoo

Directions

In a skillet on medium heat saute onions, celery, and bell peppers in oil. Add salt

and pepper, cook down until onions are translucent and peppers as are soft. Remove and set aside. In a large bowl, mix bread,

onion, and pepper mix together. Add broth and coconut aminos. Use your hands to incorporate all ingredients together. Scoop into a large baking dish (I use a Pyrex 9x13). Bake at 350F for 30 minutes. Leave uncovered if you like it a little crunchy on top, or cover in tin foil is you like it mushy.

Gluten free with gluten free bread.