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Vegetarian Stuffing

What you need: 

6 cups bread, diced
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup fresh parsley, chopped
3 tablespoons raisins
1/2 to 3/4 of a red delicious apple, optional
1/4 cup walnuts
1/4 cup pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
pepper, to taste

What you do: 

1. Preheat oven to 350 degrees. Place vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.
2. Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.
3. Bake, uncovered, for 20-30 minutes. Season with black pepper if desired.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I made this stuffing again for the second year in a row and it turned out great. This is now my official go-to stuffing recipe. One small note to self for next year: The quality of the bread counts. I made two pans of stuffing this year, and one had mostly high-quality slightly stale fresh bread from a local bakery, and the second pan had mostly defrosted cheap hot dog and burger buns that I'd thrown in the freezer last summer. The pan with the better quality bread turned out much better overall, the cheap bread ended up pretty mushy.


This recipe looks awesome! I can't wait to try it out for Thanksgiving. I absolutely loathe onions though... maybe just add less or none at all.
Anybody else omit the onions?


I make this without the nuts to reduce the calories, but it's better with them!
The fresh parsley is crucial.
I use oil instead of margarine.
It helps to toast the bread cubes thoroughly & add the liquids a little at a time.  Too little is better than too much unless you like mushy stuffing.
I tried fresh cranberries once instead of raisins, but liked the raisins better.
If you can find a wholegrain sourdough, go for it - the tang is nice. 

I use less broth & substitute with the following:

Dry Sherry or other dry white wine - about a half cup
Vegan Worcestershire Sauce - about 1 TBSP
Lemon juice - 3-4 TBSP

This is a WONDERFUL recipe & very easy to adapt to your liking.


;)b this is yum! 


We made this for Thanksgiving, because every Thanksgiving I crave that horrible Stove Top stuff. Because of this, we omitted a ton of stuff including the raisins, nuts, celery, and apples and it still tasted wonderful.


Yum! Very good...even better than I remember stuffing being!! THANK YOU for making my table complete and festive!


Really good!I added granny smith apples instead of red ones and it worked perfectly. I will def be making this again!


:)>>> Can we say AMAZING??!!! Everyone said this was the best stuffing that I have ever made!!! I left out the nuts - my son is allergic - and the raisins - mom HATES raisins!!! - but followed the rest of the rest exactly.

YUM!!!! Definitly a keeper!!


I'm going to try and make this with my own bread, so does anyone know about how many slices of bread it would take to make this?  I'll dice before making?


This was easy to make and came out perfectly. This recipe is getting saved for next  year!



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