I like this one:
3 Tbsp of vegan margarine (I know that's a lot but it keeps the loaf moist)
2 sticks of celery, finely chopped
2 cloves garlic, crushed
1 medium leek or 1/2 a mild onion, finely chopped
1 cup finely chopped mushrooms
1 and a half cups of hot water
1 teaspoon of yeast extract (marmite, vegemite etc.) or soysauce
3 cups/16oz of cashew nuts (or other nuts of your choice - almonds work well too, sometimes I use a combo of sunflower seeds, almonds and cashews) very finely chopped (but not ground completely to powder) in food processor
2 Tablespoons of soy flour, chickpea or whole wheat flour
2 teaspoons of herbs, your choice: I use crumbled sage, parsley, oregano and a bit of rosemary
3 cups bread crumbs
salt and pepper to taste
sage and onion stuffing
Melt the margarine (in a large pan for mixing) and cook the celery, garlic, mushroom and leek in it for a few minutes.
Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
Stir in the flour, ground nuts, herbs, breadcrumbs and salt and pepper and mix well. Should be about like moist, dense "turkey dressing" or "stuffing".
Allow to cool slightly while you grease a loaf tin. Pack well in two bread pans or any casserole dish that it will fit. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. It slices better when cool. Nice served with all the traditional Holiday trimmings, especially some good mushroom gravy.