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Ingredients
  • 285 g bread (cut into small cubes (ideally stale))
  • 110 g vegan butter
  •  
  • 1 onion (finely chopped)
  • 2 tablespoon fresh sage (finely chopped)
  • 2 stalks celery (finely cubed)
  • 2 cloves of garlic (peeled and finely minced)
  • 2 tablespoon fresh parsley (finely chopped)
  • 2 tablespoon fresh rosemary (finely chopped)
  • 2 tablespoon cornstarch (aka cornflour)
  • Pinch of flaky sea salt and ground black pepper
  • 350 ml vegetable stock (boiling hot)
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