I truly love the flavors of Thanksgiving and the holidays, but rarely eat a lot of "bread heavy" dishes any other time of year. So I decided to make a "stuffing" made primarily from vegetables and the spices of the holidays. It turned out so good, and I didn't miss the bread at all.
Ingredients:
1 whole head of cauliflower cut into florets
1 stalk of broccoli cut into florets
1 whole large white onion, chunked
2 large carrots chunked
2 large sweet red peppers chunked
4 med large gold potatoes chunked
1 large sweet potato chunked
4 ribs of celery, cut in chunks
1 T of Poultry Seasoning
3/4 T of Rubbed Sage
1/2 T of Rosemary
1/2 T of Everglades or your favorite all purpose seasoning
1 Tsp of Salt (or salt replacement)
1 Tsp of ground pepper
1 cup chopped walnuts (optional)
1/2 cup veg broth
Put all ingredients individually into a food processor and pulse until they are small size (about the size of a pea) Just make sure everything is chopped to about the same size so that it will cook evenly. As you process each item, put them into a large bowl. When all chopped, add your spices and walnuts if using, (my amounts are what I used, but spice to your own liking) and combine well. Pour into a non stick baking dish (or very lightly sprayed) then pour your veg broth evenly over the top. Place in the oven uncovered. Check on it after one hour, but it will likely take a good hour and a half to get done. The first hour I baked at 425 degrees, then turned it down to 400 degrees for another 30 min. When it is good and brown on top and crunchy on the edges, you know it is done. This makes approx 12 large servings. It is delicious all by itself, or you can serve with a turkey seitan and side salad to make it a complete meal. Enjoy!
Ingredients:
1 whole head of cauliflower cut into florets
1 stalk of broccoli cut into florets
1 whole large white onion, chunked
2 large carrots chunked
2 large sweet red peppers chunked
4 med large gold potatoes chunked
1 large sweet potato chunked
4 ribs of celery, cut in chunks
1 T of Poultry Seasoning
3/4 T of Rubbed Sage
1/2 T of Rosemary
1/2 T of Everglades or your favorite all purpose seasoning
1 Tsp of Salt (or salt replacement)
1 Tsp of ground pepper
1 cup chopped walnuts (optional)
1/2 cup veg broth
Put all ingredients individually into a food processor and pulse until they are small size (about the size of a pea) Just make sure everything is chopped to about the same size so that it will cook evenly. As you process each item, put them into a large bowl. When all chopped, add your spices and walnuts if using, (my amounts are what I used, but spice to your own liking) and combine well. Pour into a non stick baking dish (or very lightly sprayed) then pour your veg broth evenly over the top. Place in the oven uncovered. Check on it after one hour, but it will likely take a good hour and a half to get done. The first hour I baked at 425 degrees, then turned it down to 400 degrees for another 30 min. When it is good and brown on top and crunchy on the edges, you know it is done. This makes approx 12 large servings. It is delicious all by itself, or you can serve with a turkey seitan and side salad to make it a complete meal. Enjoy!
