• Preheat oven to 275℉
• Place cubed bread on a baking sheet (may need more than one) evenly spaced, then transfer to the oven and bake for 45 minutes.
  12 -13 oz loaf vegan sourdough or ciabatta bread

Walnut Meat

• Drain water from soaked walnuts, then transfer to a high-speed blender or food processor.
  1½ cups unsalted walnuts
• Pulse until crumbly, resembling ground meat.
• In a medium sized pan over medium heat, add a dollop of neutral oil, then add in the minced walnuts. Stir.
• Add all remaining walnut meat ingredients and stir to combine. Cook for another 3-4 minutes stirring consistently.
  1 tbsp soy sauce, 1 tsp garlic powder, 2 tsp onion powder, 2 tsp vegan Worcestershire sauce, salt, black pepper, red pepper flakes, cayenne pepper, 4 -5 shakes liquid smoke
• Once finished cooking, transfer the walnut meat to a bowl and set aside.

Stuffing

• Using the same pan from cooking the walnuts, add olive oil and warm over medium heat.
• Once warm add the diced onions and garlic. Cook until the onions are translucent and the garlic is fragrant. Stir consistently.
  2 tbsp olive oil, 1 yellow onion, 3 cloves garlic
• Add the chopped celery, carrots, and seasonings to the pan. Stir to combine.
  3 stalks celery, 2 carrots, 1 tsp salt, 1 tsp black pepper, 2 tsp garlic powder, 1½ tsp dried rosemary, 1 tsp dried thyme, 1½ tsp dried parsley, ½ tsp dried sage
• Add the vegetable broth and bring to a boil.
  2 cups vegetable broth
• Once boiling, remove from heat and set aside.
• Change oven temperature to 350℉
• In a 9 x 13 baking dish, add half of the dried bread cubes. Layer it with the celery/carrot mixture, half of the dried cranberries, and half of the walnut meat.
  ½ cup dried cranberries
• Add another layer of dried bread cubes, celery/carrot mixture, dried cranberries, and walnut meat. If desired, drizzle additional amount of vegetable broth over bread cubes around the edges to add moisture.
• Transfer to the oven and bake for 25 minutes.
• Once done, remove from the oven and serve. Enjoy!