1 loaf of whole wheat bread, cut or torn into 1-inch cubes (I use scissors for this)
2 green bell peppers, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
2 sweet onions, peeled and cut into chunks
1 zucchini or yellow squash, sliced
8 oz mushrooms, sliced or quartered
1 big bunch of celery, cut into chunks
2 T olive oil
2 T coconut oil
1 T minced garlic
Rubbed sage, to taste
Rosemary, to taste
Thyme, to taste
Salt and fresh-ground pepper, to taste
1-1/2 C vegetable broth
Paprika
Using a food processor or grinder, mince all the vegetables in batches to about 1/4-inch or 1/8-inch pieces. Use several skillets to saute in a mixture of olive and coconut oil until tender but not browned.
Preheat the oven to 350 F. Combine the bread crumbs, vegetables, herbs, and salt in a large bowl. Mix in the vegetable broth.
Oil a very large baking pan and spread the stuffing into it. Don’t pat it down, just even the top. Sprinkle with paprika and bake for 45 minutes, until browned on top.
Serve with a double batch of Rich Mushroom Gravy or Vegan Faux Cheese Sauce.
