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Baked Vegetable Stuffing
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Ingredients (use vegan versions):
- 2 carrots, peeled and chopped into small pieces
- 1 celery stalk, finely chopped
- 1 med onion, finely chopped
- 1 zucchini, chopped into small cubes
- 1 cup of mushrooms, chopped into small pieces
- 5 slices of vegan bread with crusts removed, cut into cubes
- 3 Tbl lemon juice
- salt and pepper to taste
- 1/4 cup vegetable stock
- 1/4 cup vegan wine (can use 1/2 cup veg stock if you don't want to use the vegan wine)
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 2 Tbl fresh parsley, chopped (or 1 Tbl dried)
Directions:
Combine the first eight ingredients in a casserole dish. Then in a
small bowl combine the rest.
Whisk the above together and then poor over the vegtable mixture.
Cover and bake about 35 minutes at 350. A baked sweet potato
would go great with this.
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