Date Added: 10 Nov 2009
Listed in: Thanksgiving Recipes

Thanksgiving dressing (vegan) Ingredients

1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 - 10 cloves garlic, minced
1 tbsp dried sage
2 tsp dried thyme
black pepper
1/2 cup white winea or broth
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent of non fat egg stuff, or EnerG if you are vegan (optional)
salt if you need it

Thanksgiving dressing (vegan) Cooking Instructions

Sautee all the veggies in white wine or broth. Add herbs to the sauteeing veggies. Cook til veggies are tender but not limp and mushies have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist but not soupy, you know, just right. Bake covered about 30 minutes, uncover and bake 15 minutes more.

Serve with mushroom gravy.

MUSHROOM GRAVY:
Slice one pound mushrooms, slice one small onion, mince 2 cloves garlic. Sautee all in about 1/3 cup white wine. When veggies are soft, add about 2 - 3 tbsp of flour, stir and cook for a minute or two add about 2 cups of one of the following: veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work. Stir and heat til thickened.

If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt but add some of the sauce to the yogurt, then add back to sauce. Heat this all together but do not boil If you want it darker, richer, add a bit of soy sauce or Bragg’s Aminos.


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