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
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
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
VEGETARIAN DRESSING
Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. -Thomas Roeger, Bloomington, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside., Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer., In a large bowl, combine bread cubes and celery mixture. Add broth and combine., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 527mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
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