BREAD. Purchase a French loaf a day or 2 ahead of time and cut into bite size cubes with a serrated knife. Lay out on a baking sheet and place in the oven (no heat) over night to dry out.

FLAX EGG. In a small bowl, combine 1 tablespoon ground flax seeds with 3 tablespoons water and set aside until it is congealed, about 15 minutes.

MELT. In a deep skillet combine grape seed oil and vegan butter and heat on medium high heat until butter is melted.

SAUTE. Add onions, celery and a pinch of salt and saute until the onions become translucent, about 4 minutes. Next add shiitake mushrooms and some fresh ground pepper. Continue cooking until mushrooms have browned and their juices have released, about 5 minutes. 

COMBINE. Turn down heat to medium and add fresh herbs, vegetable broth, bread squares, and flax egg and mix together until the bread has absorbed most of the cooking liquid. 

BAKE. Transfer the stuffing to a well-greased dutch oven or deep baking pan, tightly cover with foil, and cook in a pre-heated oven at 350 degrees for 30 minutes. After 30 minutes remove foil and cook another 15 minutes until the top becomes browned and crispy.

GARNISH. Sprinkle on some extra fresh herbs and red pepper flakes, if desired.

SERVE. Serve it with mushroom gravy, mashed potatoes, fresh veggies, and a vegan holiday roast and you have yourself a perfect plant-based Thanksgiving dinner.

ENJOY!