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1
Preheat oven temperature to 350 degrees F
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2
Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance and sunflower oil.
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3
When it begins to sizzle add onions, celery, leeks, rosemary, thyme, parsley.
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4
Let it cook until softened, about 2 minutes.
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5
Add half the kosher salt, and all of the pepper. Stirring occasionally.
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6
Meanwhile, soak raisins in 1/2 cup of hot water until ready to use. Set aside.
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7
Reduce heat to medium.
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8
Add apple, chestnut, stir to combine well, cook for about 1 minute, until you see the apple has just begun to soften.
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9
Add swiss chard, raisins, and remaining kosher salt, stir to combine well.
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10
Continue stirring to make sure there aren't any browned bits on the bottom of the skillet.
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11
When the swiss chard has wilted (about a minute) add the vegetable broth and creamer.
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12
Let it cook for 2-3 minutes, stirring occasionally.
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13
Meanwhile, toast the vegan bread, then dice into 1 inch cubes. *If making day ahead, reserve this step for just before baking to prevent soggy bread cubes.
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14
Turn off the heat, transfer to a greased oven safe casserole dish.
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15
Bake for 25-30 minutes until there are golden brown edges of the bread sticking out of the stuffing.
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16
Let it rest for 10-15 minutes.
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17
It will look like there is still some liquid remaining, that will be absorbed into the stuffing while it rests.
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18
Serve hot.
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19
Note: Can be frozen (wrapped tightly in a few layers of plastic wrap, then aluminum foil)
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20
Then thawed in the refrigerator.
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21
Bake at 300 degrees F for 15-20 minutes.
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22
Let it cool for 5-10 minutes before serving.
