Baked Vegetable Stuffing
2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes
3 Tbl lemon juice
salt and pepper to taste
1/4 cup vegetable stock
1/4 cup wine (can use 1/2 cup veg stock if you don't want to use the vegan wine)
1/2 teaspoon sage
1/2 teaspoon thyme
2 Tbl fresh parsley, chopped (or 1 Tbl dried)
Combine the first eight ingredients in a casserole dish. Then in a small bowl combine the rest.
Whisk the above together and then poor over the vegetable mixture. Cover and bake about 35 minutes at 350. A baked sweet potato would go great with this.