Stuffing (vegan) <t>

1 servings

Ingredients

Quantity Ingredient
1 cup Chopped onions
½ cup Pureed onions
2 cups Chopped celery
1 cup Pureed celery
1 cup Chopped or grated carrots
1 pounds Fresh mushrooms or 8 oz
Canned mushrooms, sliced
2 tablespoons Dried parsley
1 teaspoon Poultry seasonings (I
Believe this is vegan), more
To taste
x Ground black pepper to
Taste
x Ground sage to taste
1 large 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)

Directions

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 <lrasmuss@...> to the Fatfree Dig. Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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