Unstuffing with Carrot-Miso Gravy

[Guest guest]

This looks yummy, only wish I had noted it before Thanksgiving!

 

 

* Exported from MasterCook *

 

" Unstuffing " with Carrot-Miso Gravy

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 slices stale whole wheat bread or a mixture of

white and whole wheat -- torn into small pieces (about 8

cups)

3 -4 teaspoons poultry seasoning

1 teaspoon dried savory

1/4 cup finely chopped fresh parsley

2 tablespoons canola oil

1 cup finely diced fresh mushrooms (preferably

shiitake)

1 cup finely diced celery

1 1/2 cups finely diced onions

1/2 cup egg substitute

1 1/2 to 1 3/4 cups vegetable stock or water

1/4 teaspoon salt

pepper to taste

GRAVY

2 teaspoons canola oil

1 1/2 cuo diced onion

3 cups vegetable stock

OR

2 cups canned broth diluted with 1 cup water

1 small clove garlic (optional)

2 medium carrots (5 to 6 oz total) -- peeled and diced

pinch ground nutmeg

1 1/2 tablespoons white miso

 

Preheat oven to 350F. Spray a 9-by-5-inch loaf pan, preferably nonstick, with

nonstick cooking spray.

Place bread in a large bowl and toss with poultry seasoning, savory, and

parsley. Set aside.

Heat oil in a medium frying pan. Add mushrooms, celery, and onions, and saute

until onions begin to soften. Add to bread mixture along with egg substitute

and toss well.

Add enough stock to make a very moist mixture. Season with salt and pepper.

Spoon mixture into loaf pan, then smooth top with back of a spoon. Cover

tightly with foil and bake for 30 minutes, then uncover and bake another 25 to

35 minutes, until top is browned and crusty.

While stuffing bakes, make the gravy: Heat oil in a nonstick frying pan or

saucepan that has been sprayed with nonstick cooking spray. Add onions and cook

over medium heat, stirring frequently, until golden. Stir in vegetable stock

and bring to a boil. Add garlic, carrots, and nutmeg. Cook over low heat until

carrots are very tender, about 30 minutes. Let cool slightly, then blend in a

blender or food processor with miso until smooth.

When stuffing is done, remove from oven and let stand for 10 minutes. Cut into

slices and spoon some of the carrrot-miso gravy over each slice. (if necessary,

reheat gravy briefly over a low flame or in the microwave on 70 percent power.)

Description: A vegetarian we know once said she encountered no problems hosting

Thanksgiving; even when she uused to serve turkey, people filled up on the side

dishes. So she just started serving the side dishes and forgot the turkey.

We feel much the same way about stuffing: Why stuff it into anything? This

" unstuffing " has the bread, the sage, the onions - all the stuff that makes it

such a popular comfort food for any time of year.

Although the miso is optional - you can replace it with 1 tablespoon soy sauce -

its " winey " saltiness and sweetness give the gravy a greater depth of flavor.

 

 

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Per serving: 146 Calories (kcal); 8g Total Fat; (48% calories from fat); 5g

Protein; 14g Carbohydrate; 1mg Cholesterol; 826mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0