I Can You Can Vegan

Instructions
Preheat oven to 275℉
Place cubed bread on a baking sheet (may need more than one) evenly spaced, then transfer to the oven and bake for 45 minutes.
12 -13 oz loaf vegan sourdough or ciabatta bread
Walnut Meat
Drain water from soaked walnuts, then transfer to a high-speed blender or food processor.
1½ cups unsalted walnuts
Pulse until crumbly, resembling ground meat.
In a medium sized pan over medium heat, add a dollop of neutral oil, then add in the minced walnuts. Stir.
Add all remaining walnut meat ingredients and stir to combine. Cook for another 3-4 minutes stirring consistently.
1 tbsp soy sauce,1 tsp garlic powder,2 tsp onion powder,2 tsp vegan Worcestershire sauce,salt,black pepper,red pepper flakes,cayenne pepper,4 -5 shakes liquid smoke
Once finished cooking, transfer the walnut meat to a bowl and set aside.
Stuffing
Using the same pan from cooking the walnuts, add olive oil and warm over medium heat.
Once warm add the diced onions and garlic. Cook until the onions are translucent and the garlic is fragrant. Stir consistently.
2 tbsp olive oil,1 yellow onion,3 cloves garlic
Add the chopped celery, carrots, and seasonings to the pan. Stir to combine.
3 stalks celery,2 carrots,1 tsp salt,1 tsp black pepper,2 tsp garlic powder,1½ tsp dried rosemary,1 tsp dried thyme,1½ tsp dried parsley,½ tsp dried sage
Add the vegetable broth and bring to a boil.
2 cups vegetable broth
Once boiling, remove from heat and set aside.
Change oven temperature to 350℉
In a 9 x 13 baking dish, add half of the dried bread cubes. Layer it with the celery/carrot mixture, half of the dried cranberries, and half of the walnut meat.
½ cup dried cranberries
Add another layer of dried bread cubes, celery/carrot mixture, dried cranberries, and walnut meat. If desired, drizzle additional amount of vegetable broth over bread cubes around the edges to add moisture.
Transfer to the oven and bake for 25 minutes.
Once done, remove from the oven and serve. Enjoy!