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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 whole wheat 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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