Ingredients

½ cup crumbles + 1 ½ cups water

½ cup vegan butter

½ cup chopped sage

1 ½ teaspoons salt

1 large yellow onion, diced

2 large carrots, diced

3 celery stalks, diced

1 fuji, honeycrisp, or other sweet-tart apple, cored and diced

3 garlic cloves, minced

8 ounces cremini mushrooms, sliced

3 cups vegetable broth

2 teaspoons onion powder

½ teaspoon cayenne pepper

Salt and black pepper, to taste

20 oz stale baguettes, torn into ¾ inch pieces

½ cup dried cranberries

Directions

1. Preheat the oven to 350 F and lightly butter a 4 quart deep baking dish.

2. In a small bowl, mix crumbles with 1 ½ cups water. Let sit for 10 minutes.

3. Add the butter to a large Dutch oven over medium-low heat. To the butter, add half of the chopped sage and 1 1/2 tsp salt. Sautee until fragrant.

4. Add the crumbles, onions, carrots, and celery, and increase the heat to medium, stirring occasionally until vegetables are slightly softened and crumbles start to turn golden brown, about 5 to 7 minutes.

5. Add the chopped apple, garlic cloves, sliced mushrooms, and vegetable broth. Season well with salt, pepper, onion powder, and cayenne pepper. Then add the remaining chopped sage.

6. Increase the heat to medium-high and bring it to a simmer. Cook, stirring occasionally until the flavors have really come together, about 7 minutes. Taste & add additional spices as desired.

7. Remove from heat and add the torn bread pieces and dried cranberries. Mix until all of the liquid has been absorbed.

8. Transfer the stuffing to your prepared baking dish and bake uncovered for 40-45 minutes, until the top is golden brown.