Sourdough Sage Vegan Stuffing

Ingredients

• 2 1/2 pounds sourdough bread , cut into 3/4-inch pieces
• 1 pound button  mushrooms, chopped
• 6 ounces toasted pecans, chopped
• 1/2 cup olive oil 
• 1/2 cup minced fresh sage leaves 
• 1 large yellow onion, diced
• 1 leek, white part only, chopped 
• 4 celery ribs, diced
• 2 garlic cloves , minced
• 1 quart veggie stock/broth
• 1/4 cup  minced parsley leaves
• salt and black pepper

Directions

1. Preheat oven to 275°F. Spread bread evenly over 2 rimmed baking sheets and toast for about an hour. Remove from oven and allow to cool.
2. Heat oil in a stockpot over medium-high heat and add mushrooms and cook, stirring frequently, until all moisture has evaporated.
   
3. Add half of sage. Cook for five more minutes. 
   
4. Add onion, leek, celery, garlic, and remaining sage. Cook until vegetables are tender. 
   
5. Add stock, half of parsley, and pecans. Bring to a boil. Add bread and fold until evenly mixed. Season with salt and pepper.
6. Transfer mixture into a greased  rectangular baking dish. 
   
7. Cover with aluminum foil, and bake for 30 minutes. Remove foil and bake for 10 minutes more.
8. Remove from oven, garnish with parsley, and serve.