Best Sarahs Vegetarian Stuffing Recipes

EASY VEGETARIAN STUFFING

Easy Vegetarian Stuffing image

Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!

Provided by MOMFISH

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cube vegetable bouillon
1 cup boiling water
3 tablespoons salted butter
½ cup chopped onion
1 stalk celery, chopped
2 cloves garlic, minced
2 teaspoons dried parsley
½ teaspoon dried sage
¼ teaspoon dried marjoram
⅛ teaspoon ground black pepper
4 ½ cups cubed stale bread

Steps:

Combine boiling water and bouillon cube; stir until dissolved.
Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g

VEGETARIAN STUFFING

Vegetarian Stuffing image

I take this to our family gathering for the holidays. Everyone likes it - the meat eaters don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans.

Provided by Debra B.

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Yield 6

Number Of Ingredients 12

Ingredients

1 (1 pound) loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
½ cup wild rice, cooked
¼ cup dried cranberries
½ cup fresh mushrooms
½ cup chopped pecans
¼ cup cubed apples

Steps:

Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 52.2 g, Fat 12.2 g, Fiber 3.6 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 944.9 mg, Sugar 9 g

VEGAN STUFFING

Vegan Stuffing image

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it's in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn't dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone - vegans and otherwise - coming back for seconds.

Provided by Gena Hamshaw

Categories dinner, breads, stuffing and dressing, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 (1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans (2 ounces)
4 tablespoons vegan butter, plus more for greasing the dish
1 large onion, chopped (about 1 1/2 cups)
3 to 4 celery stalks, chopped (about 2 cups)
3 tablespoons finely chopped fresh sage leaves
2 tablespoons fresh thyme leaves
1/4 cup chopped parsley
3 cups low-sodium vegetable broth
Kosher salt and black pepper

Steps:

The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.