This is an excellent recipe by Brian Patton published in a VegNews Thanksgiving Cookbook.
I added a few notes in italic.
Ingredients (serves 8):
* 1 tablespoon vegan butter, plus more for greasing casserole dish (I use olive oil instead)
* 1 /2 cup diced carrot
* 1 /2 cup diced celery
* 1 /2 cup diced onion
* 1 /2 teaspoon salt
* 1 /4 teaspoon pepper
* 2 cups chicken-style stock (I use Better Than Bouillon No Chicken)
* 4 sprigs fresh sage
* 4 sprigs fresh thyme
* 2 sprigs fresh rosemary
* 8 garlic cloves, smashed
* 1 teaspoon ground fennel seed
* 6 cups day-old baguette cubes (see “Chef’s Tips”)
* 1 /2 cup cooked and cooled wild rice
* 3 cups cauliflower florets
* 2 tablespoons chopped fresh Italian parsley
Instead of using a saucepan, a mixing bowl, and a casserole dish, I do everything in one big Dutch oven.
1. Into a medium saucepan over medium heat, melt butter and add carrot, celery, onion, salt, and pepper. Cook for 4 minutes or until tender. Add stock, sage, thyme, rosemary, garlic, and fennel. Simmer over medium-low heat for 8 minutes. Discard garlic cloves and herb stems, and set aside. (I like to save the garlic to use in another dish :)
2. Preheat oven to 375 degrees. Into a large mixing bowl, add baguette cubes, wild rice, cauliflower, parsley, and stock mixture. Mix to combine and let rest for 5 minutes to allow bread to absorb liquid.
3. Rub a thin layer of butter on inside of a casserole dish. Pour stuffing into dish and spread out evenly. Bake for 40 minutes, remove from oven, and let rest 10 minutes. Serve immediately.