Ingredients:
- 3 T. vegan butter, preferred brand Miyoko’s Kitchen
- ¼ c. yellow or red onion, small dice
- 1 large celery stalk, small dice
- 1 clove garlic, minced
- ¼ c. white mushrooms, small dice
- ¼ c. chopped roasted chestnuts (about six large fresh chestnuts)
- ½ T. fresh thyme, minced
- ½ T. tsp. fresh sage, minced
- ½ t. salt
- Fresh cracked black pepper to taste
- ¼ c. Marsala wine
- 1 cup almond milk, or any nut-based milk
- 1 flax egg (1 T. ground flax meal + 3 T. warm water, mixed – set aside for 20 minutes to thicken)
- 3 T. loosely packed fresh parsley leave
- 3 c. stale ciabatta bread (about 6 slices), cut into ½ inch cubes
Leave a Reply