Vegan Stuffing with Wild Mushrooms

Ingredients

• 1 large baguette or loaf of French bread
• 1 tablespoon ground flaxseed meal
• 2 large leeks ()
• 2 tablespoons (28g) olive oil
• 2 tablespoons (28g) vegan butter ((see Note 2) )
• 1 pound (454g) wild mushrooms, (tough stems removed and cut into 1-inch / 2.5 cm pieces) (see Note 3))
• 8 oz (227g) button or cremini mushrooms, (cut into 1-inch (2.5 cm) pieces)
• 1 ½ teaspoons Diamond Crystal kosher salt, (divided)
• Freshly cracked black pepper
• 4 large garlic cloves, (minced)
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons thyme leaves, (roughly chopped)
• 1 tablespoon finely chopped rosemary leaves
• 1 cup (240 mL) dry white wine
• 1 tablespoon white miso paste
• 1/4 cup finely chopped fresh parsley
• 1 to 2 cups (240 to 480 mL) vegetable broth
• ½ cup (50g) vegan parmesan ((optional))

Nutrition (per serving)