Vegan Stuffing

1

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3

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4

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Full recipe & nutritional value on foodfaithfitness.com

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Vegan Stuffing

1

Dry the cubed whole-grain bread overnight in a large bowl until it has the texture of day-old bread.

2

Cook the green lentils in 1 1/2 cups of vegetable broth or water until tender, about 20-30 minutes, then set aside.

3

Preheat the oven to 350 degrees F (176 C) and prepare a 9×13 baking dish with nonstick spray. Prepare a flax egg by combining flaxseed meal with water and set aside.

4

Sauté onions and celery in olive oil with a pinch of salt and pepper until fragrant and translucent, about 5 minutes, then set aside.

Full recipe & nutritional value on foodfaithfitness.com