Mushrooms and leeks add savory flavor to sourdough bread in this easy vegan stuffing recipe.
Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add leeks and celery and cook, stirring, until softened, about 10 minutes. Add mushrooms and cook, stirring, until soft, 5 to 7 minutes. Sprinkle poultry seasoning, pepper and salt over the vegetables and stir to combine. Transfer to a large bowl. Add bread and broth; stir until all the bread is moistened. Transfer to the prepared baking dish. Coat a large piece of foil with cooking spray. Cover the baking dish with the foil, spray-side down.
Bake until hot and steaming, 30 to 40 minutes. Remove foil. Bake until lightly crisped on top, 18 to 20 minutes more.
Tips: If using fresh bread: Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool before using.
1 1/2 starch, 1/2 fat, 1/2 vegetable