INGREDIENTS
1
half round loaf of Rosemary Artisan Bread, toasted, sliced thick and cubed
1/2 cup
dried Currants (don't use these if you are going to freeze the dish prior to baking as they will get hard as a rock, they add a slight sweetness but optional in the stuffing for sure.)
1 1/2 cups
Vegetable Stock
1 cup
rinsed, chopped Baby Bella Mushrooms
1
medium Onion, diced
3
Celery Stalks, washed, rough dice
2 tbsp
Vegan Butter
2 tbsp
Olive Oil
1 tsp
Garlic powder
1/2 tsp
dried Rosemary, minced well
1 tsp
Black Pepper - to taste
1/2 tsp
Fennel Seeds, minced well (Optional)
Sea Salt, more depending on your Vegetable Broth