Subtract the Pattypan and You’ll Get Stuffing
The man that I like to refer to as Daddy-o (sometimes people call him Ellis), who has previously shared his hit corn and bean salad recipe, made the most fantastic vegan stuffing for me last year. This man loves to be in kitchen, hosting and serving on special occasions. He had a southern mama, so he enjoys making people happy through food.
However, he is also a busy man, hence I have yet to receive a copy of this fantastic, amazing, first-class, top-rate recipe … hint, hint, wink, wink, love ya, Dad! (Plus, I am assuming, since he also cooks like mom and me, that there really is no recipe, just whatever he can remember tossing into it).
So while we wait, Vegetarian Times magazine has just so happened to post a stuffing recipe recently. The magazine includes the stuffing as part of a pattypan squash (see what they look like here in the picture) recipe, but it would be excellent on it’s own, aside other seasonal side dishes as well.
You’ll have to visit Veg Times get the full Pattypan Squash with “Sausage” and Apple Stuffing recipe, but here is a teaser, with just the stuffing’s directions:
Vegetarian Times’ “Sausage” and Apple Stuffing
Mix 2 1/2 cups dried bread cubes; 3 frozen vegetarian “sausage” links, thawed and chopped (about 1 cup); 1 medium Granny Smith apple, peeled and finely chopped (about 1 cup); 1/4 cup chopped pecans; 2 Tbs. chopped parsley; 1/2 tsp. dried sage; onion powder; 1/4 tsp. ground allspice; and salt and pepper to taste in a bowl. Add 4 Tbs. vegetable broth or water to moisten.
Then just bake it however you desire to eat it. Stuff something, pack something, or just fill a pan to make a side dish (brush the top with oil, and bake at 375* until tops are browned and middle is warm and juicy!).
You could also try mushrooms instead of the fake sausage. Then put in mushroom broth as the moistener. Now that sounds almost as good as something that Dad would whip up for me!
vegetarian stuffing, vegetarian times magazine, recipe for stuffing
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