Stuffing (vegan) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chopped onions,
1/2 cup: Pureed onions,
2 cup: Chopped celery,
1 cup: Pureed celery,
1 cup: Chopped or grated carrots,
1 lbs: Fresh mushrooms or 8 oz,
Canned mushrooms, sliced
2 tbsp: Dried parsley,
1 tsp: 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 havent 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 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@Prodigy.com using MMCONV.
Source from luhu.jp
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 havent 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
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@Prodigy.com using MMCONV.
Source from luhu.jp