Stuffing (vegan)

Serves:

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)

Method:

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 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.