Make your Thanksgiving vegan with this plant-based vegan stuffing made with hazelnuts and apples and seasoned with fresh sage and parsley.
Preheat oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted. Remove from oven and transfer to a large bowl.
Reduce heat to 350 degrees. Lightly spray an 11x7 (roughly 6 cups) casserole dish and set aside.
Heat vegan butter in a large skillet over medium heat. Add onions and sauté for about 5 minutes until onions are translucent and fragrant. Add celery and apples and sauté for another 3-4 minutes until apples are slightly soft. Add spices and hazelnuts. Stir to coat and remove from heat.
In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved.
Add toasted bread to the apple/hazelnut mixture, stirring to combine. Slowly pour the vegetable broth/chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.
Transfer stuffing to the prepared casserole dish, cover in tin foil and bake for 20-25 minutes. Remove tin foil and bake for an addition 10 minutes until bread is lightly brown.
Let cool slightly before serving.