Name: The Best Vegan Stuffing
Total time: 120 min
Yield: 14
Ingredients: 2 1/2 pounds hearty vegan white bread (about 2 loaves; 1.1kg), crusts removed, cut into 3/4-inch pieces (about 5 quarts); 1 pound (450g) button, cremini, or shiitake mushrooms (or a mix), roughly chopped; 6 ounces (170g) toasted pecan halves; 1/2 cup (120ml) olive oil (see note); 1/2 cup minced fresh sage leaves (1/2 ounce; 15g), or 1 tablespoon (15g) dried sage leaves; 1 large onion (10 ounces; 275g), finely chopped (about 1 1/2 cups); 1 large leek (about 8 ounces; 225g), white part only, finely chopped (about 1 cup); 4 large ribs celery (about 12 ounces; 340g), finely chopped (about 2 cups); 2 cloves garlic, minced or grated on a Microplane; 1 quart Hearty Vegetable Stock (4 cups; 960ml) (see note); 1/4 cup (57g) minced fresh parsley leaves, divided; Kosher salt and freshly ground black pepper

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This vegan stuffing recipe features hearty white bread, mushrooms, pecans, and a flavorful mix of fresh herbs and vegetables. It's a delicious, plant-based twist on a classic holiday dish that will satisfy both vegans and meat-eaters alike.