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.