Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
==> Potato Filling:
7 cups potatoes (cooked), mashed (about 4 lbs potatoes before cooking)
1 onion, diced
2 tbsp Braggs Liquid Aminos (or soy sauce)
2 tsp oil
2 tbsp nutritional yeast
2 tsp dill weed
2 tsp garlic powder
2 tsp sea salt
2 tsp onion powder
4 tbsp potato stock (left over water from boiling potatoes)
Whish oil and orange juice together. Mix dough spices and flour together. Mix the dry into the wet
forming a ball of dough. (dough should be moist but not sticking to bowl). Chill for 15 minutes.
In a fry pan, sauté onion with 1 tbsp Braggs, 1 tbsp oil, 2 tbsp nutritional yeast, and 3 tbsp water,
creating a cheesy onion sauté. Cook until onions are soft.
Cut potatoes into a small chunks and boil. Drain when cooked. Mash. Add onion sauté to potatoes and
mix all remaining seasonings, potato stock, remaining 3 tbsp oil and 1 tbsp Braggs. Set aside to cook for
wrapping in the dough.
Separate dough in half. With a rolling pin, roll out each piece of dough into a long rectangles between
two sheets of wax paper.
Place potato filling along the center of the dough rectangles leaving enough dough on both sides to fold
over the potatoes. Pinch or fold the ends and seal. Fork vents into the top.
When potato filling is folded into the dough, transfer loaves into baking sheet, flipping so the seam is on
the bottom. Bake in pre-heated oven at 350F until the crust turns golden brown.
Serve with gravy and veggies. A wonderful holiday dish.
Holiday Stuffed Butternut Squash
2 butternut squash
2 cups brown rice (cooked)
1 cups walnuts, chopped
Page 600