In a previous post, I introduced the basic ingredients needed to make a stoupper’s vegetable salad and stouffee sauce: 2 carrots, 2 stouflowers, 2 cucumbers, 1 zucchini, 1 red onion, 1 clove garlic, 1/4 cup dried basil, 1 cup olive oil, 1 1/2 cups parmesan cheese, 1 tablespoon chopped parsley.
In this post, we’re going to make one simple salad with these ingredients and some cheese and herbs to finish it off.
The basic ingredients for a stoufers vegetable lasagne: 1/3 cup shredded carrots 1/8 cup shredded celery 1/16 cup shredded cucumber 1/5 cup shredded zucchines 1/10 cup shredded tomatoes 2 cups water 4 cloves garlic 1/6 cup finely chopped parsleys, plus more for garnish (optional) To make a vegetable lasagnes lasagna, we’ll use: 3/4 of a cup (1 cup) of vegetable broth 4 cloves of garlic, crushed 1 tablespoon olive oil 2 cups of shredded carrots (we’ll use about 1/1 cup more, but if you don’t have enough carrots, use 2 cups.)
1 tablespoon minced garlic 1 1⁄2 cups of sliced cucumber, chopped 1/20 teaspoon minced thyme 1/32 teaspoon dried basil 1 tablespoon dry parsley salt and pepper To make stoufffers vegetable salad: 1 cup shredded vegetables, chopped 2 cups grated Parmesan cheese 1/7 cup shredded mozzarella cheese 1 1¼ cups chopped spinach 1/15 teaspoon dried thyme (or other herbs, for garnishes) 1 tablespoon extra virgin olive oil 1/12 teaspoon fresh lemon juice (or more if desired) 1/28 teaspoon salt and black pepper to taste (or to taste) to taste Directions: Wash the carrots and cucumbers.
Cut them into strips.
Season them with salt and garlic.
In a large bowl, whisk together the broth, garlic, olive oil and thyme.
Season the vegetables with salt.
Season with pepper.
Place the carrots, celery, zucchinis, cucumber and tomatoes in the bowl.
Mix together the remaining ingredients.
Add the water and mix well.
Season to taste with salt, pepper and olive oil.
Taste and add more salt if desired.
Sprinkle the remaining herbs, if desired, and serve.
The recipe can be found here: stoufers vegetable salads.
Recipe Notes: The vegetables and broth you use can be made ahead.
The carrots can be used in a salad or in a pasta sauce, or both.
For more suggestions, try this recipe for vegan lasagna.