Instructions: Preheat oven to 350F. Spray a 9-by-5-inch loaf pan, preferably nonstick, with nonstick cooking spray.

Place bread in a large bowl and toss with poultry seasoning, savory, and parsley. Set aside.

Heat oil in a medium frying pan. Add mushrooms, celery, and onions, and saute until onions begin to soften. Add to bread mixture along with egg substitute and toss well.

Add enough stock to make a very moist mixture. Season with salt and pepper.

Spoon mixture into loaf pan, then smooth top with back of a spoon. Cover tightly with foil and bake for 30 minutes, then uncover and bake another 25 to 35 minutes, until top is browned and crusty.

While stuffing bakes, make the gravy: Heat oil in a nonstick frying pan or saucepan that has been sprayed with nonstick cooking spray. Add onions and cook over medium heat, stirring frequently, until golden. Stir in vegetable stock and bring to a boil. Add garlic, carrots, and nutmeg. Cook over low heat until carrots are very tender, about 30 minutes. Let cool slightly, then blend in a blender or food processor with miso until smooth.

When stuffing is done, remove from oven and let stand for 10 minutes. Cut into slices and spoon some of the carrrot-miso gravy over each slice. (if necessary, reheat gravy briefly over a low flame or in the microwave on 70 percent power.)

Description: A vegetarian we know once said she encountered no problems hosting Thanksgiving; even when she uused to serve turkey, people filled up on the side dishes. So she just started serving the side dishes and forgot the turkey.

We feel much the same way about stuffing: Why stuff it into anything? This

"unstuffing" has the bread, the sage, the onions - all the stuff that makes it such a popular comfort food for any time of year.

Although the miso is optional - you can replace it with 1 tablespoon soy sauce - its "winey" saltiness and sweetness give the gravy a greater depth of flavor.

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