Vegetarian Thanksgiving Dressing
So often, we vegetarians have to miss out on things at Thanksgiving because meat of one sort or another seems to be ubiquitous. Well, not this time! With this wonderful vegetarian dressing recipe, we can enjoy our stuffing just like the meat-eaters do, while being true to ourselves.
Preparation Time10 min
Cooking Time45 min
Ingredients
- 1 pound whole wheat bread, cubed
- 1 pound mushrooms, sliced
- 1 large onion, sliced
- 1 head celery, sliced
- 5 cloves garlic, minced
- 1 tablespoon dried sage
- 2 dried thyme
- black pepper
- 1/2 cup white wine
- veggie broth or broth made from chicken flavor veggie broth mix
- 1 equivilent non-fat egg beaters, or EnerG Egg Replacer, equivilent to 1 egg
- salt, optional
- Mushroom Gravy (recipe below)
Instructions
- Sauté the mushrooms, onions, and celery in the white wine.
- Add garlic, sage, thyme and pepper to the sautéeing vegetables. Cook until vegetables re tender but not limp and mushrooms have let go of their juice.
- Mix vegetables 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 (recipe below).
Mushroom Gravy
- 1 pound mushrooms, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1/3 cup white wine
- 3 tablespoons flour
- 2 cups broth or milk
- Sauté the mushrooms, onion, and garlic in about 1/3 cup white wine.
- When veggies are soft, add about 2-3 tablespoons 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 nonfat milk (use dairy or lowfat soy , they both work).
- Stir and heat until thickened.