Wednesday, November 17, 2010

Vegan Wednesday! Vegan Cornbread Stuffing!

Vegan Cornbread Stuffing
1 onion, diced
3 stalks celery, diced
1 tbsp sesame oil
1/2 tsp sage
1/2 tsp thyme
1 tsp parsley
salt and pepper to taste
2 cups whole wheat bread, cubed
2 cups corn bread, cubed
1/2 cup vegetable broth
Pre-heat oven to 400 degrees.
Sautee the onion and celery in the sesame oil.
In a large mixing bowl, combine the spices with the bread and vegan cornbread, mixing well. Add the onion and celery and stir to combine.
Add vegetable broth just until moistened, adding more or less as needed.
Bake for 20 minutes.
Vegan Cornbread
2 cups self-rising cornmeal
1 1/4 cups soy milk
Egg replacer for 1 egg
1/4 cup vegan margarine
Pre-heat oven to 400 degrees and lightly grease a small casserole or baking dish.
In a large bowl, combine all ingredients until smooth and creamy.
Pour into greased casserole or baking dish. Bake for 25-30 minutes.

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