Vegetarian Thanksgiving Part 2

If you missed it, be sure to check out Vegetarian Thanks giving Part 1 and the recipe for Roasted Autumn Vegetables


Sans Dinde Sage “Stuffing”


Prep Time: 15 minutes   

Cook Time: 30 minutes

(Print recipe)


Loaf             Sliced Bread (cubed)

3 tbs            Olive Oil

2                 Shallots (diced)

2 stalks       Celery (diced)

1 C             Vegetable Stock

1 tbs           Powdered Sage

To taste      Salt & Pepper   

To taste      Rosemary


Preheat oven to 350ºF


(If you like your stuffing on the dryer side, like I do, try this… If not skip this step) Line a large baking tray with aluminium foil. Cut your sliced bread into cubes and place on baking tray. Drizzle with 1 tbs of olive oil.  Toast for 8-10 minutes.

In a large/deep pan, add 1 tbs of olive oil over medium heat. Add sliced shallots and cook until clear. Add in  ½ cup of vegetable stock and diced celery and cook for another 5 minutes.  

Add your cubed bread (I used the Italian loaf that my local grocery store sells for $1.00. It doesn’t last long before it dries out, but it’s perfect for stuffing, however any sliced bread will do!) to the pan, and mix in with the shallots and celery. Sprinkle the sage over the mix, and continue to stir. 

If you’re satisfied with the consistency, add rosemary, salt, and pepper to taste, and add “stuffing” to a casserole dish. Place lid on dish and bake in the oven for 10 minutes (there will be some condensation, keeping the “stuffing” moist. Stir before serving.

If you like your “stuffing” more moist, add the other ½ cup of vegetable stock and mix before adding to the casserole dish.




Rosemary Roasted Multi-Coloured Carrots

Serves: 8  

Prep Time: 5 minutes   

Cook Time: 30 minutes

(Print recipe)

16         Multi-Coloured Carrots

2 tbs         Olive Oil

To taste        Salt   

To taste        Rosemary


Preheat oven to 400º F

Wash carrots and cut down any green foliage.

Line a baking tray with aluminum foil and grease with 1 tbs olive oil. Cut thicker carrots in half and place all carrots on tray.

Brush carrots with 1 tbs olive oil. Sprinkle dried rosemary over carrots with a dash of salt.

Bake at 400°F for 25-30 minutes.



Red-Skinned Garlic Mashed Potatoes

Serves: 8  

Prep Time: 10 minutes   

Cook Time:  10 minutes

(Print recipe)

10-15        Red Potatoes (depending on size)

2 tsp          Crushed Garlic

½ C           Melted Butter  

¼-½  C     Milk

1 pkg        Mushroom Gravy


Cut potatoes into quarters leaving the skin on, and place into a large pot. Add water to the pot, enough to cover all of the potatoes.

Bring water to a rolling boil, and cook for approx. 10 minutes, or until the potatoes are easily pierced with a fork.

In the meantime, heat up your mushroom gravy.

Drain the potatoes, and add to a flat bottomed container (makes it easier for mashing). Start Mashing the potatoes. Add crushed garlic to the melted butter, stir, then add to potatoes while mashing. Add milk until you reach desired consistency.

Serve with prepared mushroom gravy.





Enjoy Lovelies!


Leave a Reply

Your email address will not be published. Required fields are marked *