Vegan Thanksgiving Recipes: Corn Bread Dressing

Vegan Corn Bread Dressing that's as Good as it is Healthy

It is Thanksgiving and friends and family are together for the occasion. Placing the perfectly cooked turkey in the center of the table is usually the signal for dinner to begin. Hold on a moment. Don't forget the thousands of people in today's society who do not eat turkey, or any other kind of meat. Dinner is not ready until the vegetarian entrees are on the table. People vary in their interpretation of being a vegetarian. Vegans are the very strictest. They not only abstain from meat, but from any animal product such as eggs, butter and cheese. Vegetarians will eat eggs and dairy products, but refrain from eating any part of a slaughtered animal. Then, there are those who classify themselves as vegetarians, but who will occasionally eat fish or chicken. Judging from the number of vegetarian restaurants across the country, and the vegetarian associations, the trend toward this life style is becoming more and more appealing to a large number of our society. While planning my meal, I visualize the dinner plates of my vegetarian guest. I want to make sure they will have at least 5 selections.

Next, I determine if my guest are vegans or vegetarians. If they are vegans, I omit the eggs, butter, cheese and any other animal product. When preparing my vegan dishes, I use olive oil instead of butter or you can try one of the vegan margarines that are on the market. Vegan dishes can taste rather bland if they are lacking in oil and seasonings.

Corn Bread dressing with cranberry sauce is necessary for a Southern Thanksgiving. In this part of the country most of us would feel deprived if it wasn't on the table. Here is a Vegan Corn Bread Dressing recipe so good you just might not miss the turkey.

Vegan Corn Bread Dressing

1 package of imitation chicken strips

4 cups of crumbled corn bread

3 to 4 cups of Vegetable broth

1 can cream of celery soup

½ cup of chopped onions

1 stalk of chopped celery

½ tablespoon of ground sage

1 teaspoon of Parsley Flakes

4 tablespoons of olive oil

Salt and pepper to taste