Note: Measurements are approximate, vary to taste.
1 cup chopped onions
1/2 cup pureed onions
2 cups chopped celery
1 cup pureed celery
1 cup chopped or grated carrots
1 pound fresh mushrooms or 8 ounce canned mushrooms, sliced
2 Tablespoons dried parsley
1 teaspoon poultry seasonings (I believe this is vegan), more to taste
ground black pepper to taste
ground sage to taste
1 large bag of Pepperidge Farms whole wheat/white bread mix stuffing
cubes (the stuff without any seasonings)
vegetable broth to add moisture, if needed (about 1 to 2 cups)
Heat onions, celery, carrots, Mushrooms and spices/herbs in a large pot
until it all boils. Simmer for about 5 to 10 minutes or until the chopped
onions are translucent. Cool for 10 minutes, then add the stuffing mix.
Mix well, adding vegetable broth if necessary for moisture. Place in a
big covered baking dish and cook in a pre-heated 350 degree oven for 30
minutes. Taking the cover off during the last 10 to 15 minutes should get you
a crusty top for the stuffing.
Variations: you can probably add some of that vegetarian Italian sausage
that comes in links (I have some but haven't tried it yet), browned first,
to the mix for a more traditional taste. And chopped apples, chopped
spinach or any other vegetable you like can probably be added. Even my
father-in-law, diehard New Englander and meat-and-potatoes man, liked
this.