1 loaf of bread, cubed
2 ribs celery
1 large onion
1 carrot (or 1 c baby carrots)
3-4 cloves garlic
2 tsp rubbed sage
1 tsp dried thyme
1 tsp dried rosemary
1/4 c fresh parsley
1/4 c olive oil
3 c vegetable stock (I used store-bought because I'm lazy. You can make your own if you're feeling inspired. The recipe in Vegan with a Vengeance is great.)
Salt & pepper to taste
Chop the onion, celery and carrot into a small dice. Grate or press the garlic.
In a skillet, heat the olive oil over medium heat. Add the celery, onion, carrot and garlic. Saute for about 10 minutes, or until the onions are translucent.
While the aromatics are in the pan, put your cubed breadcrumbs on 2 cookie sheets and place in a preheated 350 degree oven for about 10 minutes, or until the bread is the same texture as croutons.
Once your veggies are cooked add the sage, rosemary and thyme to the skillet. Heat for another minute or so, just until the herbs are fragrant. Your house will smell like Thanksgiving at this point. Then, add the stock to the veggies and stir to get everything mixed together.
Spray a 13"x9" pan with nonstick cooking spray (or butter or margarine, if that's how you roll). Add your bread cubes to the pan, then pour the stock and give it a stir to make sure everything is evenly coated. If you're feeling really decadent, drizzle a little olive oil or dab a little margarine on top of the stuffing at this point to keep it moist. Otherwise, cover loosely with foil.
Bake at 350 degrees and bake for 30 minutes.
Throw some parsley on top to add a little freshness and serve!