This is a recipe that can be easily adapted to be a vegan +1 recipe - which means making the base of the recipe and then adding an animal or plant-based protein afterwards. It can easily be adapted to add different veggies or herbs or add protein to make it a main dish. This doesn't have to be reserved for only Thanksgiving!
Source: Terri Block, A Simple Stove
Ingredients
1⁄4 cup
olive oil 2 cups
diced onions 1 cup
diced celery 1 pound
mushrooms - of choice - not too soft (cleaned, trimmed and chopped to pea size chunks) 8 ounces
walnuts (chopped to pea size chunks) 2 tablespoons
poultry seasoning 1 tablespoon
fresh parsley (rough chopped) 1 teaspoon
fresh sage (finely minced) 1 teaspoon
fresh thyme (chopped) 1
splashes of broth ((your choice, turkey, chicken, vegetable, mushroom)) 1 teaspoon
salt (begin with one and add more as needed) 1 tablespoon
apple cider vigenar (if needed, for flavor balancing)Yields:
Instructions
This recipe is easily adaptable to add different veggies or herbs
- Saute olive oil, then add onion, and celery and stir.
- Add the rest of the ingredients and saute until heated through.
- Add fresh herbs at the end as garnish or mixed in. If using fresh herbs, you may need fewer dried herbs.
- Splash or two of broth.
- Fill a casserole dish, cover and keep warm.
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