vegetarian crockpot dressing

[coffeesuperhero]

We had Friendsgiving last night, and now that my vegetarian dressing has been both tested and approved by a gang of vegetarians, I figured I'd toss it out into the world in case anybody needs it, since US Thanksgiving is, oh, tomorrow, and I know a lot of vegetarians who never get to eat the dressing, which is THE SADDEST ACTUAL THING

Comments

[ranee42]

A lot of people don't put, like, chunks of meat in their dressing, but they do use chicken broth or stock, so not veggie-friendly. Hence me saving this recipe! :D

[coffeesuperhero]

Yeah, like R said below, it's just that they use chicken stock (and, in our case, cream of chicken) for extra flavor. But the rubbed sage does most of the flavor work for you here, so the meaty stock is, in my opinion, not that necessary. I hope you enjoy this when you make it, though! It is super delicious. :D

[ranee42]

I CAN VOUCH FOR THE DELICIOUSNESS OF THIS RECIPE! I can't wait to bring the leftovers to my family Thanksgiving AND NOT SHARE IT WITH ANYONE.

YAY Friendsgiving!! <3 <3

[kosmikdawg]

sounds yummy!

[mammothluv]

I made the PPK cornbread as a side on it's own, not as part of a stuffing, for Thanksgiving with my family and it was so tasty and well received by all! I am the lone vegan and I try to make at least one vegan dish that everyone else will eat without complaining and the bread was a success! I am bookmarking your vegan stuffing recipe to try next year or maybe even this Christmas.

[coffeesuperhero]

The PPK cornbread is really really good, isn't it? I highly recommend it as the cornbread to use for the vegan stuffing, it turned out even better this year using the PPK instead of some other random vegan cornbread recipe I had.

If you want more vegan Thanksgiving kind of things, I have several more! We had sweet & sour green beans and eggplant casserole at our Friendsgiving and they were both vegan. :D

[mammothluv]

Oh! Eggplant casserole sounds delicious if you wouldn't mind sharing that recipe!

[coffeesuperhero]

Here you go! :D

Eggplant casserole, vegan version

1 globe eggplant, peeled and cubed
1 cup of your favorite vegan cracker crumbs
1 onion, chopped
1/2-3/4 cup cornbread crumbs
1/2 tsp. salt
4 tbl. vegan butter substitute or 1/2 stick margarine, melted
1/2 tbl. beet sugar
1/2 c. almond milk (soy works just fine too, we just like almond better)
8-10oz of your favorite vegan cheese alternative, pref in cheddar flavor (I use Follow Your Heart's vegan cheddar), grated

Boil peeled, cubed eggplant in salted water until tender. Drain and mash. Mix eggplant with all ingredients except cheese. Pour eggplant mix into a greased 9x13 baking dish. Top with cheese. Bake at 350F for 30 minutes.

Enjoy! :D