This vegan stuffing recipe is not only perfectly textured without the mush, but packed with flavor.
1 cup of Carrots
Carrot
1 cup of Celery
F&S Produce Company Diced Celery
3 cup of Chickpeas
Goya Premium Chick Peas
2 tsp. of Crushed Red Pepper
Badia Spices Red Pepper, Crushed
6 cup of Cubed Dense Bread
Arnold Seasoned Cubed Stuffing
2 tbsp. of Dried Rosemary
Badia Spices Rosemary
1 tbsp. of Dried Thyme
McCormick Gourmet™ Organic Ground Thyme
1 ea of Drizzle of Olive Oil To Saute
Goya Extra Virgin Olive Oil
1 tbsp. of Fennel Seed
O Organics Fennel Seed, Organic
2 tbsp. of Garlic
Garlic
¼ cup of Reserved Juice From Can of Chickpeas
Juicy Juice Apple Juice, 100% Juice
2 tsp. of Sea Salt
SIGNATURE SELECTS Sea Salt
1 cup of Sweet Onion
White Onion
½ cup of Vegan Parmesan Cheese
Moon Cheese Garlickin' Parmesan
3 cup of Vegetable Broth
Campbell's Condensed Vegetarian Vegetable Soup
¼ cup of White Wine Vinegar
Colavita White Wine Vinegar
Vegan Pozole (Posole Verde Recipe)
Creamy Vegan Tomato Soup
Vegetarian Pasta Puttanesca
Vegan Gnocchi (Gluten Free)