SIMPLE VEGETARIAN STUFFING
The best simple vegetarian stuffing made easy with just a few ingredients. Vegan and gluten free friendly!
Provided by Lindsay Moe
Categories Side Dish
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Coat a large baking dish with cooking spray or butter. Set aside.
- In a large skillet, melt butter over medium heat.
- Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, until the vegetables begin to soften, about 7 minutes.
- Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
- Add the vegetable stock and remove from the heat.
- Pour the stuffing cubes into the prepared baking dish and add the remaining sage and broth mixture. Stir well to coat.
- Bake 45-60 minutes, stirring once, until the stuffing is beginning to crisp on the edges.
Nutrition Facts : Calories 281 kcal, Carbohydrate 24 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 537 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY VEGETARIAN STUFFING
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
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
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
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
All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
- Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
- Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
- Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
- Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.
Nutrition Facts : Calories 230 calorie, Fat 9 grams, SaturatedFat 1.5 grams, Sodium 540 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 6 grams, Sugar 4 grams
EASY VEGETARIAN STUFFING
Our easy, vegetarian stuffing is full of rich flavours and is the ideal side dish for a Sunday roast or Christmas dinner.
Provided by Jane Hornby
Categories Dinner, Side dish
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.
- Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 mins.
- Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.
- Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses. Make up to two days ahead. Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 mins.
Nutrition Facts : Calories 124 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SIMPLE VEGAN STUFFING
My family's prized stuffing recipe veganized! A hearty, healthy side dish that requires just 9 ingredients and is loaded with protein and fiber from lentils and whole-grain bread!
Provided by Minimalist Baker
Categories Side
Time 1h45m
Number Of Ingredients 10
Steps:
- The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
- The day of, if you haven't already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
- Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
- Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
- Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
- To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn't squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it's gotten too wet, add more bread.
- Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
- Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
- This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!
Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Carbohydrate 30 g, Protein 11 g, Fat 7.8 g, SaturatedFat 1.4 g, Sodium 641 mg, Fiber 8.4 g, Sugar 4 g
More about "easy vegetarian stuffing food"
THE BEST VEGETARIAN STUFFING RECIPE: CRISPY, MEAT-FREE ...
From realsimple.com
3.5/5 (211)Total Time 1 hr 10 minsServings 12
- Heat the olive oil and 3 tablespoons of the butter in a large, deep skillet or Dutch oven over medium-high heat. Add the onions and cook until they start to brown, stirring often, about 10 minutes.
- Add the mushrooms, chestnuts, and garlic, and stir well. Lower the heat to medium and cook until the mushrooms have released their water and the vegetables are fragrant and dark, about 10 minutes. Add the apples, celery, and herbs. Season with salt and a few grinds of black pepper, and cook for another 5 minutes, until the apples have softened slightly.
- Place the diced bread in a large mixing bowl and add the cooked apple and vegetable mixture. Pour in the stock and stir to combine. Taste and season again with salt and pepper.
EASY VEGAN STUFFING - NOT DRY AND FULL OF COZY FLAVOR!
From plantpowercouple.com
Cuisine AmericanTotal Time 45 minsCategory ThanksgivingCalories 221 per serving
- The night before you make the stuffing, dice the bread and leave it out overnight. You can also try spreading the diced bread out on a large baking sheet and baking at 350F, stopping every 5 minutes to stir, until the bread is stiff but not croutons. Keep in mind the bread will crisp a bit as it cools as well. Ours usually takes around 10 minutes. If you dry the bread in the oven, make sure you let it cool before moving to the next step.
- When you’re ready to make the stuffing, preheat your oven to 350F and spread some refined coconut or olive oil on the surface of a 15x9 casserole dish.
- Heat the olive oil in a large sauté pan and add your minced carrot, celery, and onion over medium high heat. Add a pinch of salt and saute until onion is translucent (about 5-7 minutes). Add these veggies to a large mixing bowl with the diced bread.
- Now, make your seasoned broth: Whisk all the ingredients in a large measuring cup or small mixing bowl with a fork. Slowly pour the seasoned broth into the bread and veggie mixture, tossing with your hands to make sure it is well incorporated throughout the mixture.
EASY VEGETARIAN STUFFING - DELICIOUS AF FOOD
From deliciousaffood.com
Cuisine AmericanCategory Side DishServings 10Total Time 1 hr 20 mins
- The night before, cut the bread into one inch cubes and set it aside in large bowl to dry out. You want the texture of day old bread, dry but not hard as a rock. Another option would be to cube the bread and bake it for 10 minutes at 350°F just before you're ready to make the stuffing.
- Add extra virgin olive oil, onions, celery, carrots, garlic, salt and black pepper to a large pot and sauté for 10 minutes over medium heat.
BEST VEGAN STUFFING RECIPE - HOW TO MAKE VEGAN STUFFING
From delish.com
5/5 (1)Total Time 1 hr 40 mins
- The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) Preheat oven to 350° and grease a 3-quart baking dish with cooking spray.
- Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes.
- Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent.
- Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon.
EASY VEGAN STUFFING RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (3)Total Time 1 hrCategory SideCalories 213 per serving
- Place the cubed bread on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crispy and browned.
- Add the celery, onion, garlic and carrot and a pinch of salt and pepper to a skillet over medium-high heat. Add 2-3 tbsp vegetable broth or 1-2 tbsp vegan butter for cooking. Saute for 7-8 minutes until softened and fragrant.
- Stir in the dried herbs and cook for a few more minutes. Add more vegetable broth if the pan starts to dry out, scraping any browned bits off the bottom of pan as you do.
BEST VEGAN STUFFING EVER! - THE EDGY VEG
From theedgyveg.com
Reviews 38Estimated Reading Time 2 mins
THE BEST VEGAN STUFFING RECIPE - BUILD YOUR BITE
From buildyourbite.com
Reviews 55Calories 231 per servingCategory Thanksgiving Recipes
- Cut bread into cubes and place on a baking sheet. Bake in the oven until slightly crunchy, about 10-15 minutes
- Combine diced celery, onion, carrots, garlic, 2 tablespoons of vegan butter, salt, sage, thyme, oregano, and pepper in a large skillet.
VEGETABLE BREAD STUFFING (THE BEST VEGAN ... - LIVE EAT LEARN
From liveeatlearn.com
Reviews 2Category Side DishesCuisine AmericanTotal Time 1 hr 5 mins
- Prep: Cut bread into 1 inch cubes. Spread onto a baking sheet, cover with a clean towel, and let sit on the counter overnight, until stale. (For a quicker alternative, place the baking sheet with the bread cubes in the oven while it preheats to dry them out).
- Veggies: Preheat oven to 400°F (204°C). Heat 2 Tbsp of oil or butter in a large saute pan over medium heat. Add the mushrooms, cooking until they sweat out their moisture and become soft, about 5 to 7 minutes. Add onion, celery, carrots, and garlic, cooking until veggies are soft, about 10 more minutes.
- Assemble: In a large bowl, drizzle remaining butter (melted) or oil over bread cubes, tossing to coat. Add cooked veggies, parsley, and spices, tossing again to combine*. Drizzle in broth and briefly stir to combine.
- Bake: Transfer mixture to a greased casserole dish, optionally brushing with melted butter to create a more golden crust. Tightly cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes, or until top is golden and crispy.
EASY VEGAN WILD RICE STUFFING - THE CHEEKY CHICKPEA
From thecheekychickpea.com
Reviews 3Category Snacks & SidesCuisine AmericanTotal Time 1 hr
- Spread cubed bread evenly on baking sheet , bake for 10-12 minutes, stirring halfway. Remove from oven and set aside
- Add onions, oil(or broth/water) , pinch of salt and pepper to a large non stick skillet set to medium heat. Sautés for 5 minutes, till onions are softening and slightly brown, then add garlic and vegan sausage(s), cook for another 3 minutes or so to crisp the sausage a bit. (see notes for sausage options)
- Add the celery, peppers, mushrooms and cook for 5 minutes or so until vegetables are softening but the celery and peppers still have a slight bite to them. Add in the herbs, salt and spices, give it a stir.
THE BEST VEGAN STUFFING | EASY | KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
4.8/5 (95)Calories 261 per servingCategory Side Dish
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.
- In the meantime, saute the celery and onion in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and saute for an additional 2 minutes.
VEGETARIAN STOVETOP STUFFING - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (8)Total Time 22 minsCategory Side DishCalories 229 per serving
- SAUTE VEGETABLES: While bread is toasting, heat butter on medium in a skillet or non stick wok. Add onion, celery, garlic and pepper. Saute for 4-5 minutes. Add diced apple, poultry seasonings and thyme and saute another 2 minutes.
- FINISH STOVETOP STUFFING: Add bread cubes and parsley. Mix in 1/2 cup broth to moisten. Add more broth if needed to the consistency you like (more if you like stuffing moist, less if you like it drier). Taste and add salt and pepper as needed. Lower heat to low, cover and let it sit for 5 minutes to allow bread cubes to absorb flavors. Stir and serve.
17 BEST VEGAN STUFFING RECIPES FOR THANKSGIVING
From tshirtatlowprice.com
Published 2021-08-30
- Easy Vegan Stuffing. When it comes to the excellent vegan stuffing recipes for Thanksgiving, this one is a great pick. There are no nuts and no odd ingredients like apples or cranberries, just a basic and easy vegan stuffing recipe with celery and onion and toasted bread and wonderful seasoning.
- Fresh Herb Stuffing. The secret to this delicious stuffing is a dash of fresh thyme and a tasty loaf of country-style bread. If you have never tried this recipe, give it a try this Thanksgiving.
- Cornbread Sage Stuffing. Vegan cornbread sage stuffing is another must-try dish this fall season. It requires a handful of ingredients including homemade, whole-grain cornbread, vegetables, and herbs.
- Stuffed Acorn Squash With Wild Rice and Cranberries. This easy-to-make will surely be the crowd-pleaser this Thanksgiving. This stuffed acorn squash is gluten-free, tastes great, and looks gorgeous on the table 365 days a year.
- Vegan Stuffing Recipe. This vegan stuffing recipe is so flavorful and buttery with well-seasoned vegetables and great herbs. It’s will certainly be the centerpiece of Thanksgiving dinner.
- Vegan Stuffed Mushrooms. Looking for tasty vegan stuffing recipes for Thanksgiving? Try these vegan stuffed mushrooms. This dish is made with potatoes and spinach and coated with crunchy, buttery breadcrumbs.
- Easy Vegan Stuffing. This dish is super simple to make and requires a handful of ingredients. To get the best results, use nice olive oil and a hearty load of bread.
- Cauliflower Stuffing. There’s plenty of Thanksgiving dishes, but stuffing is by far the greatest dish served on the holiday. This classic cauliflower stuffing is an ideal option to try this year.
- Smoky Mac Stuffed Sweet Potatoes. This great recipe is bound to please everyone. This is an enjoyable dish filled with healthy ingredients including kale, corn, and pumpkin.
- Stuffing-Muffins with Mashed Potatoes and Gravy. Thanksgiving is not complete without stuffing and mashed potatoes with gravy. This is the great vegan and gluten-free version that will seriously wow your Thanksgiving guests.
QUICK VEGETARIAN CHRISTMAS STUFFING - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
Reviews 8Category Party Food, SideCuisine International, VegetarianTotal Time 40 mins
- In a large frying pan heat up 1.5 tablespoons of the oil, add the onions and cook slowly for 2-3 minutes until softened. Add the cider, peeled, cored and finely cubed apple, cranberries, sage, onion granules, a bit of salt and a good pinch of pepper, and continue simmering for about 5 minutes, stirring often. Remove from the heat and cool a little.
- Place the sausages, bread pieces, 2 tablespoons of the oil and 1/3 of the onion mixture in a blender and process briefly until the mixture starts coming together and becoming sticky but is still very lumpy (this should take seconds).
- Place the mixture in a large bowl, add the cheese and chestnuts and stir to combine. Transfer the stuffing into your oven dish, drizzle with the remaining oil (about 2 tablespoons) and bake for 30 minutes. Remove from the oven and serve.
VEGAN STUFFING RECIPE - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
Ratings 13Total Time 1 hr 48 minsCategory Side DishCalories 101 per serving
- Ensure your bread is dried out. Add it to a baking pan, and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread (and slightly crispy).
- In a pan over medium heat, melt the vegan butter and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 8 minutes. Remove from heat.
- In a large bowl, add the dried bread pieces. Add the cooked-down veggies. Pour the vegetable broth 1 cup at a time over, and stir everything together once more to incorporate. Continue until all the veggie broth is finished (you may not need everything - you want it moist, not with liquid pooling in the bottom after mixing it all together).
EASY BEST VEGAN STUFFING (ONLY 8 INGREDIENTS!) - THE VEGAN 8
From thevegan8.com
5/5 (11)Category Side Dish, SidesCuisine AmericanTotal Time 1 hr 40 mins
- First, place your cubed bread in a tray or bowl and leave to sit out at room temperature for at least 8 hours or overnight. This will dry out the bread well so it holds it's texture for the stuffing. If you skip this step, you will end up with soggy stuffing, so don't skip it. The end result stuffing should be moist and soft on the inside, but not soggy.
- After the bread has sat the designated time, add it to a greased 4 quart casserole dish. If you do not have a 4 quart dish, 2 8x8 square pans will work too. I used nonstick spray. It's important to spray your dish or otherwise the stuffing will stick bad. It's a small amount needed for this, so don't stress over this for Thanksgiving. Set aside.
- Have all of your veggies, herbs and pecans chopped and ready to go before beginning, as the next steps are quick.
- Add the onion, celery, garlic, only 1/4 teaspoon salt and 6 tablespoons (90g) water to a large pan over medium heat. Bring to a simmer and cook, stirring often, until tender and ALL the water is gone, about 5-8 minutes. Add the freshly minced herbs to the pan and stir around for about 30 seconds or so constantly until fragrant. Remove from the heat.
BEST VEGETARIAN STUFFING RECIPE - EASY THANKSGIVING SIDE ...
From goop.com
Servings 4-6Category Bread
- Cut the challah into 1-inch pieces and leave out on a baking sheet to dry out while you prepare the other ingredients. You should have about 8 cups of cubed bread.
- Peel the kabocha, scrape out the seeds, and cut into 1-inch pieces (you should have about 3 cups). Place on a baking sheet and toss with 2 tablespoons olive oil, salt, and pepper. Pop in the oven and roast for 20 minutes or until tender. Remove from the oven and turn the temperature down to 375°F.
- Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter in a 4-quart Dutch oven over medium heat. Add the celery and onion and cook 8 minutes, or until they start to soften and brown. Add the sage, thyme, rosemary, and kale and cook another 5 minutes.
EASY VEGAN STUFFING - GLORIOUSLY VEGAN - PLANT BASED ...
From gloriouslyvegan.com
Category Main DishEstimated Reading Time 2 mins
- In a sauce pan fry the onion and celery in the butter over medium heat. Add garlic, nutritional yeast and sage.
- Cook for about 12 minutes. Deglaze with broth, then continue cooking for 10 minutes. Then transfer everything into a large bowl.
EASY VEGETARIAN STUFFING RECIPE, WITH VEGAN AND GLUTEN ...
From amyeverafter.com
5/5 (2)Total Time 3 hrs 30 minsCategory Side DishCalories 289 per serving
- Put the bread chunks on a large baking sheet in a single layer (use 2 baking sheets if necessary)
CLASSIC VEGAN STUFFING RECIPE - UMAMI GIRL
From umamigirl.com
Reviews 15Calories 167 per servingCategory Sides
- Warm the olive oil (or melt the vegan butter) over medium-high heat in a large frying pan. Add onion and celery and sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, until beginning to soften and turn translucent, about 5 minutes. Adjust heat as necessary to prevent browning.
- Add apple, chestnuts, thyme, and sage, and continue cooking until apple has softened, about 5 minutes more.
- Place bread cubes into a large mixing bowl and scrape the contents of the frying pan overtop. Pour in the broth. Sprinkle with remaining 1/4 teaspoon salt and a few generous grinds of pepper. Mix gently until everything is well-distributed, then let the mixture sit for a few minutes so the bread cubes absorb the wet ingredients.
VEGAN STUFFING | PERFECT FOR THE HOLIDAYS! - OH MY VEGGIES
From ohmyveggies.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 333 per serving
- Preheat the oven to 180 degrees C / 350 degrees F and line 2-3 baking trays with parchment paper.
- Cut sliced bread up into small cubes and arrange it over the baking trays in single layers. Bake in the preheated oven for around 10 minutes, making sure not to leave it for too long as it will start to burn. When ready, transfer it to a large mixing bowl.
- Meanwhile, melt the butter in a non-stick pan. Once melted, add the garlic, onion and carrot. Cook for around 5 minutes, until fragrant and the carrot starts to soften.
- Add the mushrooms and celery. Start cooking, and after 2 minutes add the sage, cumin, apple cider vinegar and water. Cook for a further 3-4 minutes, until the vegetables soften fully.
EASY VEGAN STUFFING (GLUTEN FREE) | VANCOUVER WITH LOVE
From vancouverwithlove.com
4.5/5 (2)Category Side DishServings 6Total Time 1 hr 10 mins
- Heat the oil in a large skillet on a medium-high heat. Sauté the onion and celery for 5 minutes, stirring constantly.
- In a large bowl, thoroughly mix the breadcrumbs, onion/celery/sage mixture, broth or stock, salt and pepper.
SIMPLE VEGAN STUFFING - FOOD WITH FEELING
From foodwithfeeling.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DinnerCalories 294 per serving
- Preheat oven to 350 and grease a casserole dish with cooking spray. I used a 2 quart dish which results in a stuffing that is a bit softer in the middle. A larger dish, roughly 12 x 8 is most ideal.
- Place the bread cubes on a large baking tray and lightly spray with cooking spray. Bake for 25-30 minutes of until the bread is rather crispy but not totally hard (you don’t want it to be a crouton). Once done, transfer to a large bowl.
- In a large skillet over medium heat, heat the olive oil. Once hot, add in the onion, celery, salt + pepper, parsley, and sage. Saute for 5 minutes. Add the garlic and butter and cook for an additional 3 minutes.
- Add the veggie mixture to the bowl with the bread cubes and toss lightly. Pour in the lemon juice and broth and mix until combined and all of the bread is lightly damp.
23 BEST VEGETARIAN STUFFING AND DRESSING RECIPES FOR ...
From epicurious.com
- Simple Is Best Dressing. The familiar mix of herbs in this dressing offers homey comfort. Simply use vegetable broth instead of the chicken broth to keep this dressing vegetarian-friendly.
- Rye, Kale, Mushroom, and Pumpkin Seed Stuffing. Again, you'll need to sub in vegetable stock instead of the chicken stock in this hearty, flavorful stuffing for a vegetarian take, but this recipe welcomes it, since it's packed with umami-rich mushrooms, pepitas, and savory rye bread.
- Kale and Wild Rice–Stuffed Winter Squash. Nutty, salty Pecorino Romano cheese gives this gorgeous stuffed squash a boost. Wild rice and toasted walnuts add chewy texture, while lemon and a little Dijon mustard keep things bright.
- Butternut Squash and Cheddar Bread Pudding. Fresh butternut squash adds just the right amount of sweetness to this bold vegetarian dressing that's laced with Tuscan kale and extra sharp cheddar cheese.
- Herby Barley Salad With Butter-Basted Mushrooms. While it isn't baked like traditional dressing, this barley salad hits all the right stuffing notes—feel free to toss in some dried fruits or chopped nuts if that's what you're accustomed to.
- Vegan "Tofurkey" with Mushroom Stuffing and Gravy. Clearly this vegan roast is a full meal-in-one, but it's worth paying attention to the mushroom mixture, which makes a fine stuffing on its own.
- Skillet Stuffing with Apples, Shallots, and Cranberries. Plenty of fall fruit gives this dish a sweet-and-savory vibe. Again, use veggie stock in place of the chicken stock called for the recipe to make it vegetarian.
- Kale Dressing. Crispy around the edges and soft in the center, this side dish laced with fennel, onions, and slow-cooked kale will please everyone at the table.
- Leek Bread Pudding. This decadent but simple savory bread pudding keeps things rich (but meat-free) with milk, cream, and plenty of melty cheese—it's definitely one of our favorite vegetarian stuffings.
- Cornbread-Stuffed Roasted Squash. This stuffed squash is loaded with classic fall flavors. Pack the filling into acorn squash for a satisfying vegetarian main dish or bake it in a pan to put on a buffet.
INSTANT POT VEGETARIAN STUFFING | ONE POT RECIPES
From onepotrecipes.com
Cuisine AmericanTotal Time 25 minsCategory Side DishCalories 83 per serving
EASY VEGAN STOVETOP STUFFING - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 200 per serving
EASY CRANBERRY & SAGE VEGAN STUFFING - FOODBYMARIA
From foodbymaria.com
Reviews 2Category Main DishesCuisine VeganEstimated Reading Time 4 mins
EASY VEGAN STUFFING - THEEATDOWN
From theeatdown.com
Ratings 2Servings 8Cuisine American, VeganCategory Dinner, Side Dish
TIPS FOR MAKING GREAT VEGETARIAN STUFFING | REAL SIMPLE
From realsimple.com
Estimated Reading Time 4 mins
EASY VEGAN STUFFING WITH CRANBERRIES - IMPACT MAGAZINE
From impactmagazine.ca
Author Maria KoutsogiannisEstimated Reading Time 3 mins
VEGAN STUFFING (WITH VIDEO!) - RAEPUBLIC
From raepublic.com
5/5 (1)Total Time 1 hr 35 minsCategory SideCalories 104 per serving
VEGETARIAN STUFFING RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 8Total Time 1 hrCategory VegetarianCalories 262 per serving
SIMPLE, STRAIGHTFORWARD TRADITIONAL BREAD STUFFING ...
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5/5 (3)Total Time 1 hrCategory Side DishCalories 288 per serving
EASY VEGAN CHESTNUT STUFFING RECIPE - SPLASH OF TASTE ...
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EASY VEGGIE STUFFING - GOOD HOUSEKEEPING
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Servings 8Total Time 45 minsCategory Christmas, Dinner, Side DishCalories 185 per serving
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From recipeschoice.com
EASY THANKSGIVING VEGAN BREAD STUFFING RECIPE - FOOD NEWS
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