• ½ c butter or margarine
• ½ large onion
• 1 c celery
• 3 cloves garlic, crushed
• 1 pkg cubed stuffing mix
• 1 can Worthington Diced Chik (reserve the liquid and set aside)
• 1 can sliced water chestnuts
• Dash of sage
• 1 pkg G. Washington broth
• Diced Chik liquid
• Hot water

Preheat oven to 350 degrees. Saute onion, garlic and celery in margarine until tender and translucent. Mix with stuffing mix, diced chik, water chestnuts and sage in a mixing bowl. Dissolve the G. Washington broth in the diced chik liquid and enough hot water to make 1 c of liquid. Pour over stuffing mixture and mix well; add more water if it seems too dry. Place in 9×13 casserole dish and bake at 350 for about 45 minutes. Serve with cranberry sauce and/or brown gravy if desired.

Click here to see my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• 6 tbsp Marsala cooking wine
• 1 onion, finely chopped
• 2 small cans sliced mushrooms
• 1 can Worthington Diced Chik
• 2 tbsp Bragg’s liquid aminos
• 1 pkg soft silken tofu
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• black pepper

Place 5 tbsp of the Marsala wine and the onions in a large frying pan. Cook, stirring occasionally, for 3 minutes. Add the mushrooms, diced chik and Bragg’s and cook, stirring frequently, for 5 minutes. Meanwhile, place the tofu, lemon juice, and 1 tbsp of wine in a food processor or blender and process until smooth. Pour the blended tofu mixture into the pan with the mushrooms and onions. Add the Worcestershire sauce and pepper and mix well. Heat thoroughly and serve over whole wheat pasta or brown rice.

I like to make a huge batch and freeze them so we can just pull out and thaw as many as we want at a time.

• 4 c water
• 1 c raw pecans or walnuts, finely chopped
• 1 c sunflower kernels
• 1 c grated carrots
• 1 large onion, finely chopped
• 1/3 c Bragg’s liquid aminos
• 1/4 c oil
• 1/4 c flaxseed meal
• 4 cloves garlic
• 4 tsp nutritional yeast flakes
• 2 tsp basil
• 1 tsp sage
• 4 c old fashioned oats

Place all ingredients except the oats in a large pan, mix well, and bring to a boil over medium-low heat, stirring occasionally. Stir in oats and remove from heat. Cover and set aside to cool.

Preheat oven to 350 degrees. When mixture is cool, form into 3-inch patties and placed on oiled baking sheets. Bake for 15 minutes on each side. Makes about 20 burgers. I’ve refrigerated the mixture for up to a day or two and then baked the patties and they turned out okay.

• 2 c water
• 2 medium potatoes, diced
• 3 carrots, diced
• 1 tbsp oil
• 1 small onion, diced
• 3 stalks celery, diced
• 1 15-oz can cut green beans
• 1 c peas, frozen
• 1 13-oz can Worthington brand Diced Chik, without the broth
• 3 3/4 c soymilk
• 2 tbsp nutritional yeast flakes
• 2 tbsp McKay’s chicken style seasoning
• 3 tbsp flour
• 4 tbsp broth from Diced Chik
• pie crust*

Cook potatoes and carrots in water until nearly done–about 10 minutes. Meanwhile, saute onion and celery in oil until transparent. Combine all ingredients except for the flour, broth and crust in a large pot and cook until vegetables are tender. Mix flour with broth and stir until no longer lumpy. Add to the vegetable mixture and cook to thicken. Fill pie crust and bake at 350 degrees for 30-40 minutes or until browned.

This can be made in a casserole dish with the pie crust only over the top, or in a pie pan with crust on both top and bottom. I made it in a pie pan and it turned out very good.

*I used Wholly Wholesome brand Organic Whole Wheat 9″ Pie Shells from the freezer section of my local health food store. This was the first time I used this crust but it won’t be the last! I really liked it.

• 1 c lentils
• 2 tbsp ground flaxseed (this replaces the 1 egg in the original recipe)
• 1/4 c oil (original recipe calls for 1/2 c)
• 1 1/2 c corn flakes
• 1 medium onion, diced
• 2 or 3 cloves garlic, crushed or minced
• 1/2 c raw walnuts, chopped
• 1 lg can evaporated milk (I’ve tried using soymilk but it doesn’t have quite the same substance, so this time I gave in and followed the original recipe)
• 1/2 tsp sage
• salt and pepper to taste

Boil lentils for 35-45 minutes and drain any excess water. Combine all ingredients and bake in oiled baking dish at 350 degrees for 45 minutes. Serve with cranberries or brown gravy.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.