My Thanksgiving stuffing recipe is half biscuit, half cornbread, and all vegan! Start by making the VEGAN VERSION of the Whity Lily biscuit recipe from the bag, and the Martha White Cornbread recipe from the bag---only substituting vegan butter like Earth Balance, non-dairy milk, like coconut or soy, and flaxseed meal egg! To substitute in baking, add 1 tablespoon flaxseed meal and 2 tablespoons water to a measuring cup, mix and let stand for 5 minutes before plopping into your recipe! Works great!

Quick reference:

White Lily Biscuits 2 cups self-rising flour 1/4 cup vegan butter 3/4 cup milk Bake @ 500, 88-10 Min.

Martha White Cornbread 2 flax eggs 1 cup milk 1/4 cup vegan butter 1 1/2 cups self-rising cornmeal 1 cup flour 1/2 cup UNREFINED sugar Bake @ 450, 20-25 Min.

Make ONE BATCH EACH of Martha White cornbread and White Lily biscuits, Crumble and toast them in a sheet cake pan, Chop 2 or 3 large onions 2 tablespoons powdered sage 3 heaping tablespoons miso paste 6 cups vegetable broth Dissolve miso into vegetable broth with sage, work through toasted breads. Bake at 350 for 30 minutes, or till desired dryness. Makes one flat cake pan of stuffing.

Nutrition info, 1 cup or approx 1/12 of the pan: Calories 215 | Carb 27 | Protein 6 | Fat 9 | Sodium 588 | Fiber 3