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Carolyn Howe


  • 1½ C yellow onion, chopped

  • 1 Tbsp. canola oil (or vegetable broth)

  • 1½ to 2 C chopped celery

  • 6 garlic cloves, minced

  • 1 C mushrooms, sliced (optional)

  • 1 Tbsp. flaxseed, ground

  • 4 C water + 2 tsp. “Better Than Bouillon® – No-chicken” base (or vegetable broth)

  • ½ C almond or cashew butter

  • 9 C (~16 oz.) bread cubes

  • 1 tsp. poultry seasoning


Preheat the oven to 350 degrees F.

Sauté the onion in oil (or water) until browned. Add celery and garlic (and mushrooms, if using); sauté until cooked through.

Combine the ground flaxseeds with 2½ Tbsp. warm water; allow to stand for 5 minutes.

Heat the broth in microwave; stir in the almond butter and mix until blended.

Place the bread cubes in a large bowl; add the poultry seasoning, sautéed vegetables and flaxseeds; stir to combine. Gradually add the vegetable broth until the desired consistency is achieved.

Transfer to an oiled casserole dish. Bake covered for 45 minutes. Remove the covering; bake 10-15 minutes until firm and the top is browned. Serve with mushroom gravy.

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