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Stuffing (Vegan)

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Digest Fat-free Nov. Thanksgiving

Ingredients:

  • 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)

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@PICA.ARMY.MIL> 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.
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip