Vegetarian Thanksgiving Dinner

Pumpkin Soup
4 cups cooked pumpkin
1/4 cup butter
1 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups vegetarian soup stock

Melt the butter in a large saucepan. Gently add the onion, salt and pepper and cook over medium heat until the onion is soft and browned. This will take around 30 minutes. Add the cooked pumpkin, then gently stir in the vegetable stock. Bring to a rolling boil, then lower the heat and simmer covered for 45 minutes. To thicken the soup, simmer uncovered for ten minutes and allow to stand before serving.

Vegetarian Thanksgiving

Simple Vegetarian Dressing

1 Package of premade stuffing cubes

1 container of organic vegetable broth

1/2 cup of sliced onions, chopped

1/2 of a small white onion

2 large stalks of celery, chopped

1 can of organic mushrooms

1 can of organic water chestnuts, drained

1/3 tsp of dried tyme

1/3 tsp of dried sage

cracked black pepper to taste

sea salt to taste, but remember the broth as a lot of sodium so taste befor you add

saute veggies in a tsp of vegan butter until soft, add 1 cup of vegetable broth and let simmer
in a large mixing bowl add your stuffing cubes, sage and tyme
pour the sauted veggies and hot broth over the cubes to hydrate
stir and contiue to add the rest of the cold broth to the mixture until it is soft and wet
Spoon in a metal baking dish and spread evenly
bake until the liquid is absorbed totally and the top is brown