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Anonymous
Member since December 1969
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Vegetarian Stuffing

What you need: 

6 cups bread, diced
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup fresh parsley, chopped
3 tablespoons raisins
1/2 to 3/4 of a red delicious apple, optional
1/4 cup walnuts
1/4 cup pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
pepper, to taste

What you do: 

1. Preheat oven to 350 degrees. Place vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.
2. Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.
3. Bake, uncovered, for 20-30 minutes. Season with black pepper if desired.

Preparation Time: 
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

This was so delicious! (My husband had 3 servings!) I served it with mashed swett potatoes and mushroom gravy. It was absolutely perfect.
Changes I made to the recipe :
-- ommited the fruits and nuts,
-- used celery greens in place of the fresh parsley,
-- used left over stale bread (from the bakery) rather than toasting fresh stuff.
-- added an extra Tablespoon of oil (because my bread was super dry.)
-- added a couple cloves of minced garlic
Otherwise, I followed the recipe exactly as written.

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I've made this a few times now and always to rave reviews!  My vegan, vegetarian and meat- eating friends and family alike love this.  I usually substitute cranberries for raisins (in keeping with the holidays)  :D  I've thrown in fresh mushrooms, brewers yeast and oh boy! You can always omit nuts if there are any allergies. Great recipe that you can make your own.  Play around with it!  :)>>>

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we didn't use any nuts, raisins, or apples, but otherwise we followed the recipe exactly and stuffed our homemade tofurky with it, SO GOOD! great recipe, a sure keeper! ;)b

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I made this today for Thanksgiving and it was SO good!

I doubled the broth, left out the fruit, added a pkg of sliced fresh mushrooms, a cup of cooked wild rice and about 3/4 a cup of slivered almonds vs pecans or walnuts.  I didnt use onions, used onion powder instead and probably put 1.5X the spices since the qty was much higher due to my additions.  YUM

The bread I used was our local CoOp's awesome 7 grain - they had it already cubed up and toasted for stuffing this year.  Eating more stuffing right now :)

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i doubled  it..
haa.. lost track of  how much or how little i used  of things..  but kept the same ing.'s at least... well, we'll see tomorrow

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This is a great stuffing. I really don't even like stuffing but I always eat way to much of it when I make it.  The only things I don't add are the raisins, apples, and nuts.

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This was SO good! We also didn't add the raisins out of preference, but did put the apple in. I made this for my first time cooking Thanksgiving dinner for my in-laws and it was a hit! It was delicious...I did double the amount of veggie broth based on other reviews and I'm glad I did, although next time I will use a bit less. My stuffing-hating boyfriend kept sneaking bites before dinner! YUMMO!  ;)b

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this is the recipe I always use on thanksgiving.  I add more broth, leave out the raisins, and next time I willleave out the rosemary.

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This recipe looks awesome! I can't wait to try it out for Thanksgiving. I absolutely loathe onions though... maybe just add less or none at all.
Anybody else omit the onions?

Can you tolerate leeks or scallions or chives?  I would use at least a little of something from the onion family and maybe just chop it very finely.  If you left it out entirely, I think you would lose the authentic stuffing flavor.

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I made this stuffing again for the second year in a row and it turned out great. This is now my official go-to stuffing recipe. One small note to self for next year: The quality of the bread counts. I made two pans of stuffing this year, and one had mostly high-quality slightly stale fresh bread from a local bakery, and the second pan had mostly defrosted cheap hot dog and burger buns that I'd thrown in the freezer last summer. The pan with the better quality bread turned out much better overall, the cheap bread ended up pretty mushy.

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