In a bowl add:
A few tablespoons from 2 cups of veggie broth (save the rest for later)
6-8 scallions sliced
5-6 celery stalks diced
3-4 carrots diced
Mix to Combine
Add mixture to skillet and saute till soft, about 5 mins
Dump the mixture into mixing bowl
Add 8 cups cubed bread stale, or toasted in oven at 250 for 45 ,mins
Mix to combine
In a separate, small bowl add:
1 tbsp miso
1 tbsp fresh rosemary
2 tbsp garlic powder
1 tbsp thyme
1 tbsp sage
1 heaping tbsp nutritional yeast (notch)
Black pepper to taste
And rest of the broth
Whisk to combine
Add mixture to bread bowl
Stir until all the liquid are absorbed by the bread
Dump into casserole dish or acorn squash. Sprinkle some slivered almonds if desired
For casserole dish, cover with foil and cook for 30 mins. Remove foil and cook another 10-15 mins to brown the top. Serve hot. For stuffing in squash, cook for 40-45 mins. Serve hot
Link to video right here:
