by tiranda » Tue Nov 21, 2006 12:52 pm
I found these searching for "stuffing."
This first one was originally on the McDougall Recipe Board at vegsource.com. Puddy is posting here too. Susan Voisin collected it at fatfreevegan.com:
Crockpot Vegan Stuffing
Posted by Puddy on the McDougall Recipes Board
This was the best vegan stuffing I've ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn't exact on the spice measurements (meaning I didn't level off the top of the measuring spoon).
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12 ounce) pkg sliced mushrooms
12 cups dried out McDougall-approved cornbread or ww bread crumbs (I used a combo of the two)
1 teaspoon poultry seasoning
Salt to taste (I used about 1/4 - 1/2 teaspoon)
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 - 4 1/2 cups veggie broth
Sauté onion, celery, mushroom, and parsley in a little veggie broth.
Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all seasonings and toss together.
Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing)
Pack stuffing lightly into crock pot, and cover. Set on High for 45 minutes; reduce to Low and cook for 3 - 4 hours.
Makes 8 large servings.
and this from Susan Voisin, on fatfreevegan.com
Stuffing or Dressing
Submitted by: Susan V.
You can substitute dried bread cubes for the fresh ones, but you'll have to increase the liquid or it'll be too dry.
4 cups whole grain bread cubes (about 6 ounces of bread)
3/4 tsp. poultry seasoning
1 tbsp. dried or 3 tbsp. minced fresh parsley
1 tbsp. nutritional yeast
1/2 tsp. salt
generous amount freshly ground pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup raisins
1/4 cup chopped walnuts or pecans
1 to 2 tbsp. soy sauce
1/2 cup boiling water or vegetable broth
Preheat the oven to 350 F.
Spray or lightly oil a 1-quart baking dish. In it, mix bread cubes with seasonings, yeast, onion, celery, raisins, and nuts. Add the soy sauce to the boiling broth and pour it over all, stirring to moisten completely. Add additional liquid if the stuffing seems too dry.
Cover and bake for 20 minutes. Uncover and bake 10 minutes longer.
Delicious served with mushroom gravy and Pan-Fried Tofu.
Serves 4.
Adapted from a recipe in American Wholefoods Cuisine.
Hope one of these helps!
"The 80% is percentage of calories, by the way, and is not a volume measure. McDougallers are supposed to be eating lots of vegetables." - Pumpkin
