Vegan stuffing

Source: https://www.seriouseats.com/recipes/2014/11/best-vegan-stuffing-thanksgiving-recipe-vegetarian.html

Serves 10-14

• 1 loaf seedless white bread, all non-heel slices cut into 1-inch square
• 1 pound (450g) button, cremini, or shiitake mushrooms (or a mix), roughly chopped
• 6 ounces (170g) toasted pecan halves
• 1/2 cup (120ml) olive oil (see note)
• 1/2 cup minced fresh sage leaves (1/2 ounce; 15g), or 1 tablespoon (15g) dried sage leaves
• 1 large onion (10 ounces; 275g), finely chopped (about 1 1/2 cups)
• 1 large leek (about 8 ounces; 225g), white part only, finely chopped (about 1 cup)
• 4 large ribs celery (about 12 ounces; 340g), finely chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 quart best quality vegetable stock (4 cups; 960ml) 
• 1/4 cup (57g) minced fresh parsley leaves, divided
• Salt and pepper

1. Toast pecan halves (or buy toasted)
2. Food process mushrooms in batches until rough chopped
3. Food process pecans until rough chop (don't wash up bowl first)
4. Heat oil (or butter if veggie) in large dutch oven or stockpot until shimmering
5. Add mushrooms until moisture evaporated, about 8 mins
6. Add half sage, cook until mushrooms well browned, about 5 mins longer (takes longer??)
7. Add onion, leek celery, garlic, remaining sage, cook stirring frequently until vegetables are softened, about 10 minutes
8. Add stock, half of parsley, pecans, bring to boil. Add bread cubes and fold gently until evenly mixed.
9. Season to taste with salt and pepper
10. Transfer to greased 9x13 inch rectangular baking dish (or 10-14 oval), cover with foil, bake until hot throughout, about 30 mins.
11. Remove foil and bake until golder brown and crisp on top, about 10 mins longer.
12. Sprinkle with parsley, serve