Simple Vegetarian Stuffing Recipes

VEGETARIAN STUFFING

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.

SIMPLE VEGETARIAN STUFFING

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.

EASY VEGETARIAN STUFFING

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.

EASY VEGETARIAN STUFFING

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.