Meatless Marvels

Thanksgiving can be difficult for vegetarians…and we’ve been no different over the years. Some of the most common dishes are made with chicken stock, beef stock, bacon, or any number of things that prevent a vegetarian from enjoying them.

Dressing and stuffing don’t have to be included in that list though, as we have an awesome recipe here that can steal the show. This recipe will serve enough for a hungry family at Thanksgiving (5-6 people all getting full servings at least).

Stuffing/Dressing Ingredients

• 2 tbsp butter
• 4 stalks diced celery
• 2 Italian Tofurkey Sausages (diced)
• 3 soy link sausages (morning star)
• 1 tbsp olive oil
• 1 white onion (diced)
• 1 stalk fresh sage
• 2 cups vegetable broth
• 14oz package of herb seasoned stuffing mix (pepperidge farm)
• kosher salt, peppe

Ingredients for Diane Sauce

• 2 cloves of Garlic, finely diced
• 1 white onion
• olive oil
• butter
• vegetable broth
• 1 cup loosely chopped mushrooms (portobellos, porchini, or baby-bellos are fine)
• Red Wine
• A1 sauce
• Dijon Mustard
• 1/2 cup cream (or half n’ half)
• Salt, Pepper

Dressing/Stuffing Method

1. Preheat oven to 400 degrees
2. In shallow frying pan, saute sausages in 2 tbsp of butter and 1 tbsp olive oil until browned
3. In a deeper pan/pot, saute the onion and celery, mixing for about 3-4 minutes
4. Add sausage to onion/celery mix, stir for 3 mins
5. Add sage and vegetable broth, mix well for 2 mins.
6. Add stuffing  mix and 1 tbsp of kosher salt
7. After mixing well for a couple of minutes, taste, and add salt/pepper as necessary
8. The mixture should be more wet than you think you need it to be, as the moisture will cook out when it’s in the oven.
9. Put mixture into baking dish, put into oven for 15-20 minutes, or until crunchy on top.

Diane Sauce Method

1. In frying pan, saute add 2 tbsp butter, 1 tbsp olive oil, and saute the onions and garlic until the onions are translucent
2. In the shallow frying pan that had the sausage mix, add vegetable broth..just enough to get the bits from the sausages off the pan. (medium heat)
3. Transfer the onions/garlic to the sausage/broth pan
4. Add mushrooms
5. Add 1/4 cup of wine, stir well.
6. Add 2 tbsp A1 steak sauce and 1 tbsp mustard
7. Add cream, stir well, and turn pan to low heat.
8. Simmer for 15-20 minutes, continuing to stir so it doesn’t stick to the base of the pan.
9. Taste regularly, add salt/pepper as necessary.
10. Add cream as necessary to get consistency you want (gravy versus a more chunky topping)