| previous | next |
Title: Stuffing (Vegan)
Categories: Vegetarian Side
Yield: 1 Servings
| 1 | c | Chopped onions |
| 1/2 | c | Pureed onions |
| 2 | c | Chopped celery |
| 1 | c | Pureed celery |
| 1 | c | Chopped or grated carrots |
| 1 | lb | Fresh mushrooms or 8 oz |
| Canned mushrooms, sliced | ||
| 2 | tb | Dried parsley |
| 1 | ts | Poultry seasonings (I |
| Believe this is vegan), more | ||
| To taste | ||
| x | Ground black pepper to | |
| Taste | ||
| x | Ground sage to taste | |
| 1 | lg | Bag of Pepperidge Farms |
| Whole wheat/white bread mix | ||
| Stuffing | ||
| Cubes (the stuff without any | ||
| Seassonings) | ||
| x | Vegetable broth to add | |
| Moisture, if needed (about 1 | ||
| To 2 cups) |
Heat onions, celery, carrots, shrooms and spices/herbs in a large pot until it all boils. Simmer for about 5 - 10 minutes or until the chopped onions are translucent. Cool for 10 minutes, then add the stuffing mix. Mix well, adding vegetable broth if necessary for moisture. Place in a big covered baking dish and cook in a pre-heated 350 oven for 30 minutes. Taking the cover off during the last 10 to 15 minutes should get you a crusty top for the stuffing.
Variations: you can probably add some of that vegetarian Italian sausage that comes in links (I have some but haven't tried it yet), browned first, to the mix for a more traditional taste. And chopped apples, chopped spinach or any other vegetable you like can probably be added. Even my father-in-law, diehard New Englander and meat-and-potatoes man, liked this.
Posted by Lucinda Rasmussen previous next