By Barb

*Use whatever vegetables you like! Those listed below aren’t the only possibilities.
Note: This is a tasty alternative to the traditional turkey and stuffing that non-vegetarians eat on Thanksgiving. It’s also delicious as a left-over.

1 cup celery, sliced                             1 cup zucchini (chopped)
1 cup onions, chopped                       1 can chick peas, drained
1 cup mushrooms, sliced                    ½ cup fresh parsley, minced
1 cup green peppers, chopped                       3 cloves garlic, minced
3 cup vegetarian broth/bouillon          1 Tbsp. poultry or Italian seasoning (or whatever herbs you like)
½ cup walnut pieces (or more, if you wish) – or water chestnuts (for their “crunch”)
3 cup bread cubes (e.g. whole wheat), cut up earlier and left on a tray to dry out a bit.

1. Cook onions, celery, mushrooms and peppers until soft in 1 cup of vegetarian broth. Add garlic and seasonings (poultry seasoning or Italian and parsley — whatever you like).
2. Add chick peas, walnuts and 2 more cups of broth. Mix together. Cook until hot.
3. Add bread cubes and mix until they are all moistened. (May add more – or less – depending on how moist you want the stuffing to be.)
4. Bake at 350° in a 1ightly oiled baking dish, uncovered, for about 30 minutes.