Stuffing (Vegan)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 c onions chopped
- moisture if needed (about 1 to 2 cups)
- 1 ts poultry seasonings (i believe this is vegan), more to taste
- vegetable broth
- 1 lb fresh mushrooms or 8 oz canned mushrooms, sliced
- 1 c celery pureed
- 2 c celery chopped
- 1/2 c onions pureed
- 2 tb dried parsley
- black pepper ground, to taste
- ground sage to taste
- 1 lg bag pepperidge farms
- 1 c carrots chopped or grated
- whole wheat stuffing mix or white bread mix stuffing cubes (the stuff without any seasonings)
- Carbohydrate 44.285107434 g
- Cholesterol 0 mg
- Fat 1.3481135145 g
- Fiber 11.6795810234907 g
- Protein 8.78495105825 g
- Saturated Fat 0.310881179775 g
- Serving Size 1 1 Serving (635g)
- Sodium 228.366904625 mg
- Sugar 32.6055264105093 g
- Trans Fat 0.42249398615 g
- Calories 205 calories
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 <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
