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Anonymous
Member since December 1969
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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: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

My boyfriend and I made this yesterday for a family Thanksgiving celebration and EVERYONE loved it!! The hostess had her own turkey stuffing out, and ours was completely gone while she still has leftovers! I heard a lot of "This tastes fresh and 'healthy'" comments by everyone around. I made it exactly to the recipe, except I, too, doubled the amount of vegetable stock. I will be making this again next Thursday so that I will have something warm to eat while others cover their plates in sad animal products :(

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This turned out really well for me!  I used about a tablespoon of arrowroot powder instead of the cornstarch, just because it seems to work a little better from experience.  The pie came out pretty firm (which I like), and tasted really good.  I even used low fat tofu xtra-firm on accident, and it still was really good.

8)

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any serving ideas?
i suppose the 'stuffing' has to be stuffed somewhere, right?

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This was just absolutely delicious. Everyone was surprised this was vegan, and EVERYONE loved it!

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i halved this recipe last night and it is just out of this world. i cannot give enough praise. yum yum yum yum yum. i also added some red bell pepper, yellow bell pepper and green bell pepper and sauteed everything in veggie broth because i'm trying to watch my fat intake!

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this was wonderful, I doubled the veggie broth, it turned out great.  the whole family loved it for christmas!

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Hooray!!!  Thanks for the info. x

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Hello. I'm British and haven't got a clue how big a cup measurement is.  Please, please can someone help,  as this recipe sounds amazing!!!!  Thanks x

Hallo there... 1 cup is 8 ounces or 225 gms. For liquids, 1 cup is 8 fluid ounces and is the equivalent of 240 ml. Enjoy the stuffing recipe!

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Hello. I'm British and haven't got a clue how big a cup measurement is.  Please, please can someone help,  as this recipe sounds amazing!!!!  Thanks x

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:D
This stuffing is AWESOME! I'm not much of a cook, but this still came out phenomenal. All the meat eaters at my Thanksgiving preferred my vegetarian stuffing to the normal turkey stuffing that was brought to dinner! I will make this over and over and over again!

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