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Vegan Stuffing

 

You’ll need:

1 large loaf whole-grain bread or 2 small baguettes, cubed & set out to dry overnight (~9 cups loosely packed)
3/4 cup uncooked green lentils
3 Tbsp olive oil or vegan butter (I used a mix of both)
1/2 cup white onions, diced
3/4 cup celery, diced
salt & pepper
3 – 3 1/2 cups vegetable broth (+ more for cooking lentils)
1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)
3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped

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