12 Vegi Stuffing Recipe

• 1 can Condensed vegitable broth
• 1 tsp Cajun seasoning (more, if you are adventurous)
• 3 x Carrots, sliced thinly, (1 c.)
• 1/2 x Onion, minced (1/2 c.)
• 2 x Garlic cloves, smashed Center leafy portion of celery, plus
• 2 x Outer stalks celery, thinly sliced (1 c. total)
• 1/2 x Green bell pepper, minced (1/2 c.)
• 1/2 x Red bell pepper, minced (1/2 c.)
• 1 lrg Stalk brocolli, florettes of (1 c.)
• 1/3 head cauliflower, florettes of (1 c.)
• 1 c. Snow peas, unstemmed, minced
• 1/2 c. Parsley, finely minced
• 20 x Leaves fresh sage, finely minced, about
• 1 x Tomato, diced
• 2 c. Mushrooms, thinly sliced
• 1 x Apple, diced
• 1 loaf multigrain bread, such as Orowheat Healthnut, cubed

1. Start soup and spice simmering in covered dutch oven on stove.
2. Cut up vegetables and add the order listed, so which tougher vegis are simmered longer than softer vegetables.
3. As soon as apples are added, remove from heat, stir in bread cubes.
4. Stir till proportionately distributed.
5. Stuffing will appear quite dry.
6. Put into oven in covered dutch oven or possibly smaller covered caseroles.
7. Cook for 1 - 2 hrs at 350 F till bread turns brown around the edges.
8. This cooking time is flexible, depending upon other oven needs.

vegitable broth, cajun seasoning, carrots, onion, garlic, outer, green bell pepper, red bell pepper, cauliflower, snow peas, parsley, fresh sage, tomato, mushrooms, apple, bread

Taken from cookeatshare.com/recipes/12-vegi-stuffing-61307 (may not work)