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chanel.sk

STUFFING

By

While living in Korea, I made a vegetarian thanksgiving dinner for all my friends and this is the stuffing recipe I created.

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Ingredients

  • 1 bag wheat bread
  • dried in oven and crumbled
  • 1 pkg vegetable soup powder
  • 1 pkg mushroom soup powder
  • 1 tsp rosemary
  • ground
  • 2 tsp sage
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 sweet onion
  • diced
  • 8 mushrooms
  • diced
  • 1 tbsp garlic
  • minced
  • 2 celery sticks
  • sliced
  • 1/2 cup soymilk

Details

Servings 18
Level of difficulty Average
Preparation time 40mins
Cooking time 80mins
Cost Budget Friendly

Preparation

Step 1

Caramelize mushrooms, onions, and garlic. Add celery, cook 2 minutes. Add all remaining ingredients.

Step 2

Preheat oven 425*F. Transfer stuffing to a greased pan and bake about 1 1/2 hours until you reach the desired consistency. Stir every 20 minutes or so.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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