Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 Does anyone have a good recipe for vegan stuffing. (without the turkey of course) I found some vegan corn bread stuffing mix in our local health food store, now I need to know what to do with it. Although the mix I bought is vegan their directions were not vegan. Thanks, Ed Valentine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 Hi Ed, Here's a recipe I got from Meatout Mondays - a weekly e-mail I get (Meatout Mondays is published each week by: FARM (Farm Animal Reform Movement) P.O. Box 30564, Bethesda, MD 20824 info). It came from www.vegchef.com. There's some great recipes on that site. I haven't tried it yet so I have no idea how good or not it will be. God's Peace, Gayle Southern-Style Cornbread Stuffing Looking for something new to spice up your Thanksgiving dinner? Try this southern-style cornbread stuffing! You can personalize this stuffing with your own recipe for cornbread, or borrow a recipe if you don't have one. The herbs and spices give this recipe a unique flavor, and the nutritional yeast, a rich source of B-complex vitamins, all amino acids, and minerals, adds health benefits. Combine this stuffing with a delicious alternative to turkey and you've a taste sensation! Ingredients:1 loaf of vegan cornbread2 cups onion, diced1 1/2 cups celery (including the green leafy tops), diced2 T olive oil1 1/2 cups green onion, thinly sliced2 T garlic, minced2 T freshly chopped thyme1 T freshly chopped sage1 t chili powder1/2 cup freshly chopped parsley2 T nutritional yeast flakes1/2 t salt1/2 t freshly ground black pepper1/2-3/4 cup vegetable stockDirections: 1. Cut the cornbread into 1-inch cubes and set aside for 1 hour to dry out.2. Lightly oil (or spray with a light mist of oil) a 9x13-inch pan or large casserole and set aside. 3. In a large nonstick skillet, sauté the onion and celery in olive oil for 5-7 minutes or until soft. 4. Add the green onion, garlic, thyme, sage, and chili powder, and sauté an additional 2 minutes.5. Add cornbread cubes, parsley, nutritional yeast flakes, salt, and pepper, and toss gently to combine. Add enough of the vegetable stock to the stuffing to moisten but not make it soggy.6. Taste and adjust the seasonings as needed.7. Transfer the stuffing to the prepared pan. Cover and bake at 350 degrees for 25 minutes.8. If you like the top of your stuffing crisp, remove the foil and bake an additional 5-10 minutes or until lightly browned on top. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 Thanks Gayle, it sounds great, I'll give it a try. Thanks for the recipe. Ed Valentine --- quintmom wrote: > Hi Ed, > Here's a recipe I got from Meatout Mondays - a > weekly e-mail I get (Meatout Mondays is published > each week by: FARM (Farm Animal Reform Movement) > P.O. Box 30564, Bethesda, MD 20824 > info). It came from www.vegchef.com. > There's some great recipes on that site. I haven't > tried it yet so I have no idea how good or not it > will be. > > God's Peace, > Gayle > > Southern-Style Cornbread Stuffing > > Looking for something new to spice up your > Thanksgiving dinner? Try this southern-style > cornbread stuffing! You can personalize this > stuffing with your own recipe for cornbread, or > borrow a recipe if you don't have one. The herbs and > spices give this recipe a unique flavor, and the > nutritional yeast, a rich source of B-complex > vitamins, all amino acids, and minerals, adds health > benefits. Combine this stuffing with a delicious > alternative to turkey and you've a taste sensation! > > Ingredients: > > 1 loaf of vegan cornbread > 2 cups onion, diced > 1 1/2 cups celery (including the green leafy tops), > diced > 2 T olive oil > 1 1/2 cups green onion, thinly sliced > 2 T garlic, minced > 2 T freshly chopped thyme > 1 T freshly chopped sage > 1 t chili powder > 1/2 cup freshly chopped parsley > 2 T nutritional yeast flakes > 1/2 t salt > 1/2 t freshly ground black pepper > 1/2-3/4 cup vegetable stock > > Directions: > 1. Cut the cornbread into 1-inch cubes and set aside > for 1 hour to dry out. > 2. Lightly oil (or spray with a light mist of oil) a > 9x13-inch pan or large casserole and set aside. > 3. In a large nonstick skillet, sauté the onion and > celery in olive oil for 5-7 minutes or until soft. > 4. Add the green onion, garlic, thyme, sage, and > chili powder, and sauté an additional 2 minutes. > 5. Add cornbread cubes, parsley, nutritional yeast > flakes, salt, and pepper, and toss gently to > combine. Add enough of the vegetable stock to the > stuffing to moisten but not make it soggy. > 6. Taste and adjust the seasonings as needed. > 7. Transfer the stuffing to the prepared pan. Cover > and bake at 350 degrees for 25 minutes. > 8. If you like the top of your stuffing crisp, > remove the foil and bake an additional 5-10 minutes > or until lightly browned on top. > > The all-new My - Get yours free! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 Your welcome, Ed. Please let me know how it turns out, okay? God's Peace, Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 I will let you know --- quintmom wrote: > Your welcome, Ed. Please let me know how it turns > out, okay? > > God's Peace, > Gayle > > > > The all-new My - Get yours free! Quote Link to comment Share on other sites More sharing options...
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