Easy Vegetarian Stuffing Recipes
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
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
THE BEST VEGETARIAN STUFFING EVER
Categories Side Bake Thanksgiving Vegetarian Stuffing/Dressing
Yield 6 people
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.
MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
More about "easy vegetarian stuffing recipes"
EASY STUFFING RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 Total Time 1 hr 10 minsCategory DinnerCalories 185 per serving
- Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.
- Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
EASY VEGAN STUFFING - NOT DRY AND FULL OF COZY FLAVOR!
From plantpowercouple.com
Servings 8Estimated Reading Time 8 mins
- 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.
VEGETARIAN STUFFING RECIPE - SAVORY VEGETABLE STUFFING ...
From budgetbytes.com
4.9/5 (12)Total Time 1 hr 25 minsServings 1Calories 316 per serving
- Begin by preparing the vegetables. Wash and slice the mushrooms, wash and dice the celery, peel and shred the carrots (use a large-holed cheese grater), dice the onion, mince the garlic, and chop the parsley.
- Add 3 Tbsp of the butter to a large pot along with the sliced mushrooms. Sauté the mushrooms over medium heat until they have released all of their moisture and have begun to caramelize and brown on the edges (about 5-7 minutes).
- Add the garlic, onion, sage, thyme, some freshly cracked pepper, and 1/4 tsp salt to the pot. Continue to sauté the onions are soft and transparent (about 3-5 minutes), add the celery and continue to sauté for a few minutes more. Finally, add the shredded carrots and continue to sauté for a couple more minutes, or just until the carrots begin to soften.
- While sautéing the vegetables, add the chopped walnuts to a dry skillet. Cook and stir the walnut pieces over medium heat for 2-3 minutes, or just until they begin to give off a nutty aroma. Remove them from the heat immediately.
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.
THE BEST CLASSIC STUFFING RECIPE - FOODIECRUSH .COM
From foodiecrush.com
4.4/5 (59)Total Time 40 minsCategory Side DishCalories 261 per serving
- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
THE BEST VEGAN STUFFING | EASY | KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
4.7/5 (71)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.
EASY VEGETARIAN STUFFING RECIPE, WITH VEGAN AND GLUTEN ...
From amyeverafter.com
5/5 (2)Category Side DishCuisine AmericanTotal Time 3 hrs 30 mins
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.
THE BEST VEGAN STUFFING RECIPE - BUILD YOUR BITE
From buildyourbite.com
Reviews 44Calories 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.
GRANDMA'S EASY VEGAN STUFFING RECIPE - WOW, IT'S VEGGIE?!
From wowitsveggie.com
Servings 1Estimated Reading Time 7 minsCategory Vegan SidesTotal Time 55 mins
- The night before, roughly chop bread into 1/2 inch cubes (or small cubes) and place on cookie sheets to dry overnight. This recipe calls for "stale bread" so this is a good way to achieve that taste.
- In a large frying pan, heat oil or vegan butter and saute onions and celery until fragrant. Mix in 1/3 of the breadcrumbs and stir to combine. If you are using this recipe, that is 3 cups of breadcrumbs, but modify based on if you are doubling.
- Add remaining breadcrumbs to a large bowl and pour the mixture from the frying pan to the dry breadcrumbs and mix to combine.
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 STOVETOP STUFFING (30 MINUTES!) - FROM MY BOWL
From frommybowl.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- If your bread is not already dried, spread the cubes out on a baking tray and bake at 325F until they are dry and crunchy, checking on the pan every 5 minutes or so.
- Add a splash of Water or Vegetable Stock to a large, oven-safe pan over medium heat. Toss in the diced Celery, Onion, and Carrot, and sauté until translucent.
- Add in all of the spices and mix well. Then, add the dried bread cubes to the pot or pan, with 1 cup of vegetable stock. Stir well, reduce the heat to medium-low, and cover the pot with a lid.
- Let the stuffing “simmer” for 10-12 minutes in total. During this time, stir it around every 2-3 minutes and add in additional Vegetable Broth in 1/2 cup measurements. The mixture will start to soften and form a more “stuffing” like consistency.
EASIEST VEGAN STUFFING RECIPE (SAGE & ONION) - THE FIERY ...
From thefieryvegetarian.com
Reviews 8Calories 249 per servingCategory Side Dishes
- If you're using sliced sandwich bread to make the breadcrumbs, use a blender or food processor to make them now. In batches of 2-3 slices tear up the bread and pulse in the processor or blender.
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.
THE BEST VEGAN STUFFING RECIPE - SHANE & SIMPLE
From shaneandsimple.com
Servings 8Total Time 50 minsCategory Side DishCalories 140 per serving
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From realsimple.com
Estimated Reading Time 4 mins
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From thespruceeats.com
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