Growin up in the south I have a fond regard for soul food (depending on the cook lol). Since I have become vegetarian I can not enjoy the food like I used to because it either contains meat or meat stock in every dish. When I was grocery shopping this past week I’m going to make some vegetarian soul food since I have been wanting to eat some collard greens for a while now. This post is going to be a three-part post. First I going to explain how to make vegetarian stuffing.
How to make vegetarian stuffing
It’s not hard at all to make your favorite dishes vegetarian-friendly. This dish, in particular, I didn’t add meat of chicken stock in the meal. I used all veggie products.
- Green, yellow and red peppers
- Yellow onion
- Vegetable Broth
- Cranberry jellied sauce
First, all of your veggies are chopped up and put into a pot cover with vegetable broth in order for them to soften. Those vegetables are going to be cooking at a temperature of five to six on the stove. Higher degrees will result in mushier veggies.
Next, is to grease your castiron pot with a butter and place the pot in the stove to get preheated. The stove will be set at 400 degrees.
Third, is to make your cornmeal and once your pot has preheated you can add the cornmeal to the pot.
The cornmeal cooks for about 20 minutes and then you can take it out of the oven and start to mash the cornmeal up. The cornmeal gets broken up so that you can add the veggies mix to the meal to create the stuffing.
Once the veggie mix is added to the cornmeal you mix it around and add a little more vegetable broth if the mixture seems dry in certain areas. Then put it back in the oven for 15-20 minutes for the top of the stuffing to brown.
Next food-related post will be about how to make vegetarian collard greens!
Tell me what you all think about my recipes and are there any other recipes you would want to see converted vegetarian style.
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