Step 1

Prepare flax "egg": in a small dish, stir together flax seed and water. Set aside to thicken.

Step 2

Preheat oven to 375°F (190°C).

Step 3

In a large saucepan heat vegan butter or olive oil over medium heat. Once the oil is hot, add celery, carrot, onion, and garlic. Cook, stirring occasionally, until the onion appears translucent, about 5 minutes.

Step 4

Stir in the mushrooms and season with ¼ tsp salt and black pepper. Cook until the mushrooms start to sweat, about 1-2 minutes.

Step 5

Turn the heat off and stir in walnuts, flax egg, nutritional yeast, thyme and oregano.

Step 6

Add the bread cubes and stir well. Season with ½ tsp salt.

Step 7

Gradually add the vegetable broth (depending on how stale your bread is, you’ll need more or less broth), ¼ cup at a time, stirring as you go to moisten the bread evenly. Add enough broth so that the outside of the bread is moist and the stuffing easily sticks together but not so much broth that the bread is soggy all the way through.

Step 8

Taste and adjust seasoning with salt and pepper.

Step 9

Line a large (9x13-inch) casserole dish with parchment paper. Add the stuffing, spreading it evenly into the pan without pressing it down or compacting it. Brush the top with 2 tbsp of melted butter.Bake for 30-45 minutes, until the top is golden brown and crisp.For crispier stuffing, stir and cook for an additional 10 minutes.