Just in time for your next holiday dinner! We tried two new vegetarian recipes for Thanks-Living and both dishes turned out truly and utterly fabulous. They were so fabulous that the carnivores at our table preferred the vegetarian gravy over the meat based option – it was that good!
Heat oil and butter in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour and soy sauce to form a smooth paste (this will be very thick). Gradually whisk in the broth. Add sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary (or basil), thyme, salt, and pepper. Stir in 1 1/2 cups of the hot vegetable broth.
Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer.
Hope this helps with your holiday planning! Have a super Meatless Monday :).