Vegan Vegetable Stuffing

Eat Pretty this Thanksgiving with a delicious dinner that's guilt-free and sans glut (and gut!). Mix up your traditional holiday recipes by preparing your favorite ingredients in new, healthy and beauty-enhancing ways based on the Cleveland Clinic’s Lifestyle 180 program. These recipes are 100-percent whole grain with no trans fats and contain only minimal amounts of saturated fat and added sugars.

Ingredients:

• 1/3 cup finely diced white button mushrooms
• 1 teaspoon extra-virgin olive oil
• 1 1/3 cups zucchini
• 4 tablespoons vegenaise
• 1 teaspoon Cholula hot sauce
• 3 teaspoons chopped parsley
• 1/3 cup finely diced red pepper
• 1/3 cup finely diced orange pepper
• 3 tablespoons finely diced red onion
• 2/3 cup finely chopped sundried tomato, reconstituted
• 1/2 cup whole wheat panko bread crumbs

Preparation

• Sauté the diced mushrooms in olive oil in a sauté pan until slighlty browned.
• Add zucchini and sauté about 2 minutes until zucchini just bcomes tender but still crisp.
• Remove from pan, place in bowl, and refrigerate until cool.
• In a medium-size bowl, combine Vegenaise, Cholula hot sauce, and parsley and mix.
• Add remaining ingredients except for pank and mix.
• Add panko crumbs and mix until all the ingredients are moistened.

Calorie CountRecipe Info Provided by CalorieCount.com

Recipe makes eight servings.