- 3 tbsp vegan margarine
- 1 cup red or yellow bell pepper, diced
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup sliced mushrooms
- 4 cloves garlic, minced
- 1 tsp thyme
- 1 tsp sage
- 1/3 tsp cayenne pepper
- 5 cups cornbread, sliced into cubes
- salt and pepper, to taste
- 2 cups vegetable broth
In a large pot, melt the vegan margarine, and add bell peppers, onions, celery, mushrooms, garlic, thyme, sage and cayenne pepper. Heat, stirring frequently, until veggies are soft, about ten minutes.
Remove from heat and add cornbread, seasoning generously with salt and pepper. Add vegetable broth, gently tossing to coat well, making sure mixture is well moistened.
Bake in pre-heated oven for 45 minutes. Remove foil and bake an additional 10-15 minutes, until done.