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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: 
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Made this today for Thanksgiving, and the family liked it! I wasn't crazy about the apples, but it was very tasty otherwise. It was a great opportunity to show my whole family that vegan food could be just as good (better?) than traditional food.


This stuffing was awesome!!!
i also skipped the raisins and nuts.
i used regular ezekial bread (it took almost a whole loaf)
for broth i used Celifibr vegan chicken boullion.
& i also added some garlic because...YUM!!!

i threw all the veggies into the food processor before i cooked them because i was in a hurry and couldn't be bothered to chop them.

then, at the end i threw everything back in the food processor.
the end result was a cakey stuffing with great flavor!

i used it to stuff my traditional tasting tofurkey.



This was really delicious and easy to make. I cheated and bought some bagged vegan stuffing (fancy cubed bread). I bought the plain flavor and then followed this recipe. Only change was that I added cranberries instead of raisins. Overall, its awesome and it made my house smell so holiday-ish!


This is my absolute FAVORITE thing I've ever had for Thanksgiving.  I used veg chicken-style broth (made from better than bullion no-chicken bullion), a golden delicious apple, and toasted the pecans and walnuts before tossing them in.  Awesome!!!  I'm making it again tomorrow to take to my parents house.  Love love love this recipe.  :)>>>


Made this today and it was fabulous- I'm currently living out of a hotel room in Ramallah, so I had to make some changes based on the availability of ingredients. They're not big on sage, rosemary, thyme, or celery. Even so, it tasted even better than the apple stuffing that I used to make.


I definately want to try this for Thanksgiving, it sounds perfect!  I'm assuming you are using dried herbs for the rosemary, thyme and sage, but I wanted to make sure. 


I really wanted to like this and even added a lot more spices than it called for but it was still bland. I also had to cook it way longer than called for because it was soggy. Not sure what I did wrong. :(


SOOO Delicious!  ;)b

I used a 10 grain bread, dried cranberries instead of raisins, a gala apple,  and eliminated the parsley. The amount of vegetable stock was fine for me. I used a food processor which made for quick cooking, but did make the fruits and veggies really small. I made double this recipe and next time I think I'll do 1/2 diced dried bread and 1/2 completely food processed dried bread into crumbs so there's a good blend of the crouton-type pieces and the cakey-type stuffing I grew up with.



I did this with just one tablespoon of Earth Balance, and it was still the best dish on the Thanksgiving table.  Thank you so much for this recipe! :biggrin:

I, also, omitted the raisins, apple, and nuts.


Awesome recipe!  I added mushrooms and subbed  sunflower seeds in for the recommended pecans or walnuts- my lite-omni  partner is allergic to them.  The stuffing was beautiful, great flavor and easy to make from scratch!  A do again for next year! 



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