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Marlas Vegetarian Stuffing
Marlas Vegetarian Stuffing
Ingredients
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I suggest that you adjust the amounts of the above according
to your tastes. First, I chop all of the veggies, put half
of them in to a cream soup base made of the boullion cube(s)
and soy milk and water. I make my soup in a crock-pot while
I am at work. I then bake a pan of half falafel and half
cornbread mixture. I oil the pan but put only water with the
cornbread and falafel mix. When done, crumble into a bowl,
add soup, add seasoning. To this mixture I add the remaining
chopped veggies. Then, add more vegan cornbread mix and falafel .
mix right out of the packets until you have the consistency
that pleases you. I put this into a huge oiled pan and bake
at 350 until the top starts to crisp and the edges pull away
from the pan. You can freeze the mixture or freeze the final
dressing. I like to be able to cut it into moist squares
that hold their shape. Egg substitute adds body and a little
olive oil adds flavor, but these are not necessary. Without
the oil, this recipe is very low fat. It is great served
with ambrosia. It is not THAT time consuming and it is
delicious. Have fun !
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