Crockpot Vegan Stuffing
Posted by Puddy on the McDougall
Recipes Board
This was the best vegan stuffing I've ever tasted. Even the meat eaters loved
it and commented that the mushroom gave it a wonderful texture. I adapted this
recipe from one I found somewhere on the internet. I wasn't exact on the spice
measurements (meaning I didn't level off the top of the measuring spoon).
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12 ounce) pkg sliced mushrooms
12 cups dried out McDougall-approved cornbread or ww bread crumbs (I used a
combo of the two)
1 teaspoon poultry seasoning
Salt to taste (I used about 1/4 - 1/2 teaspoon)
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 - 4 1/2 cups veggie broth
Sauté onion, celery, mushroom, and parsley in a little veggie broth.
Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all
seasonings and toss together.
Pour in enough broth to moisten. (I added extra broth halfway through for a
moister stuffing)
Pack stuffing lightly into crock pot, and cover. Set on High for 45
minutes; reduce to Low and cook for 3 - 4 hours.
Makes 8 large servings.
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