- 1 T olive oil
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 3 T toasted pine nuts + 1 T for serving
- 3 cups gluten free white bread
- 1 cup cornbread
- 1 t ground sage
- 1/2 t salt
- 1/2 t lemon pepper
- 2 cups vegetable stock*
- 2 t chopped fresh sage
- 3/4 cup (1 3/4 dl) vegan cheese
* 1 T olive oil, 1 large onion, peeled, 2 large carrots, peeled, 2 celery stalks, 8 garlic cloves, 8 sprigs fresh parsley, a few mushrooms, 1 t salt, 2 quarts (2 l) water.
Heat oil in a soup pot and add the washed, peeled and chopped vegetables. Cook over high heat for ten minutes, stirring frequently. Add salt and water and bring to a boil. Lower the heat and let simmer for 30 minutes. Strain and discard the vegetables. Keeps for up to a week in the refrigerator and several months in the freezer.
Preheat the oven to 375 F/190 C
Heat the oil in a sauce pan on medium. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
Mix the breads and 3 T of the pine nuts in a large mixing bowl. Add the cheese and the dried seasonings. Mix in the sauteed vegetables. Slowly add the vegetable stock and stir until mixed thoroughly. The consistency should not be soggy, but very moist. Place in a loaf pan and cover with foil. Bake for 45 minutes, remove the foil and bake for another 15 minutes. Top with the remaining toasted pine nuts and the chopped fresh sage.