I made my first fat free vegan stuffing.  I placed bread slices in the oven for about 1/2 hour until they were slightly crispy. I cubed the bread and set aside in a large bowl. In a pan, I cooked the chopped onions, green peppers, garlic and celery until the onions were translucent, about 15 minutes. I added the cubed mushrooms and cooked for another 15 minutes. I let this cool to room temperature.

I cubed the apples and placed it in the bread bowl along with the currants.  Once the onion mix cooled, I added it to the bowl with the herbs and tossed.  Next I added 1 cup of vegetable broth and continued to mix.  Placed the content into a casserole dish and into a preheated 350 degree oven covered for 40 minutes.  Uncover and cook for another 15 minutes.  If the dish is becoming too dry add vegetable broth while cooking.

Ingredients

1 Loaf of Wheat Bread
1 Yellow Onion
1 Green Bell Pepper
3 Celery Stalks
5 Cloves of Garlic
16 oz. Mushrooms
3 Small Gala Apples
1/2 c Currants
4 tsp Sage
4 tsp Thyme
1/2 c Parsley
1 c Vegetable Broth