Here's my kitchen-sink-type stuffing for Thanksgiving. I double the recipe
and use it for lunches for several days afterwards, and put some in Baggies
in the freezer. You could add some cashews or even some sauted vegitarian
"crumbles" to make this an even more substantial main dish. If you want to
go lower fat, you can use french bread instead of Healthnut, but the
product will be much blander. I think there is honey in the Healthnut
bread, so this is vegetarian, not vegan.
12 Vegi Stuffing
Stuffs about eight people.
1 can condensed vegitable broth
1 teaspoon cajun seasoning (more, if you are adventurous)
3 carrots, sliced thinly, (1 cup)
1/2 onion, chopped (1/2 cup)
2 garlic cloves, smashed
center leafy portion of celery, plus two outer stalks, thinly sliced (1 cup)
1/2 green bell pepper, chopped (1/2 cup)
1/2 red bell pepper, chopped (1/2 cup)
florettes of one large stalk brocolli (1 cup)
florettes of 1/3 of a head of cauliflower (1 cup)
1 cup snow peas, unstemmed, chopped
1/2 cup parsley, finely chopped
about 20 leaves fresh sage, finely chopped
1 tomato, diced
2 cups mushrooms, thinly sliced
1 apple, diced
1 loaf multigrain bread, such as Orowheat Healthnut, cubed
Start soup and spice simmering in covered dutch oven on stove. Cut up
vegetables and add in the order listed, so that tougher vegis are simmered
longer than softer vegetables. As soon as apples are added, remove from
heat, stir in bread cubes. Stir until evenly distributed. Stuffing will
appear quite dry. Put into oven in covered dutch oven or smaller covered
caseroles. Cook for 1 - 2 hours at 350°F until bread turns brown around
the edges. This cooking time is flexible, depending upon other oven needs.
Laurie (kozi@xxxxxxxxxx)
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