SAVORY VEGETARIAN STUFFING RECIPE
This Savory Vegetable Stuffing is full of so much color, texture, and flavor that it will be loved by meat-eaters and vegetarians alike.
Provided by Beth - Budget Bytes
Categories Dinner Side Dish Thanksgiving
Time 1h25m
Number Of Ingredients 14
Steps:
- 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.
- Finally, add the toasted walnuts, the remaining 3 Tbsp butter, and a handful of fresh parsley to the pot. Stir until the butter has fully melted. Taste the vegetable mixture and add a touch more salt if needed. It should be well seasoned.
- Preheat the oven to 350ºF. Cut the stale bread into 1/2-inch cubes. Add the cubes to the pot with the sautéed vegetables and herbs. Stir well to coat the bread in the butter. Finally, pour in the vegetable broth, 1/2 cup at a time, stirring well each time before adding more. The bread will not be completely saturated, but will absorb more moisture as the stuffing bakes.
- Coat the inside of a 3-quart casserole dish with non-stick spray. Add the stuffing mixture to the casserole dish, spread it out evenly, and compress it down slightly. Cover the dish with foil. Bake the stuffing in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy. Garnish with any remaining chopped parsley just before serving.
Nutrition Facts : ServingSize 1 Serving, Calories 316.41 kcal, Carbohydrate 38.33 g, Protein 8.89 g, Fat 14.41 g, Fiber 3.55 g, Sodium 710.19 mg
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 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.
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
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 "vegetarian dressing thanksgiving food"
HOLIDAY VEGAN DRESSING - BRAND NEW VEGAN
From brandnewvegan.com
4.3/5 (6)Category HolidayCuisine AmericanTotal Time 40 mins
- Dice onion, celery, mushrooms, and pepper and add to a large pot. Saute in a small amount of water/broth until softened.
- Add onion powder, marjoram, oregano, thyme, pepper, and sage and stir until fragrant – about 1-2 minutes. Remove from heat.
- Add a small amount of bread cubes/stuffing mix and broth at a time, mixing well. Alternate bread/broth until all of the cubes and broth have been incorporated and there are no dry pieces of bread anywhere. Use just enough broth to moisten.
THE BEST VEGETARIAN STUFFING - FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 494 per serving
- Grease 9x13 pan with butter. Pre-heat oven to 375°F. Tear bread into bite sized pieces and set aside in a large bowl.
- In a large skillet, melt butter over medium-high heat. Add onion and celery. Cook 4-7 minutes, until tender. Add salt and pepper to taste. Remove from heat, set aside, and stir in freshly chopped herbs.
- Mix onion mixture and bread together. Add beaten eggs and stir until combined. Stir broth into mixture in increments of 1/2 cup - you want to pour enough in so the mix is soft, but not mushy. We use approximately 2 cups, but do use your judgement as well.
- Add mixture to greased pan and cover with foil. Cook for 20 minutes covered and then remove the foil. Cook for an additional 20-25 minutes until golden brown and crispy on top. The edges will also begin to pull away from the pan. If it isn't crisping to your liking, broil for 3-5 minutes.
THANKSGIVING VEGETARIAN STUFFING - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 5Servings 12Cuisine AmerianCategory Side Dish
- Preheat oven to 400°F. Place the cubed bread on a baking tray and toast in the oven until it dries out but does not get browned, about 15-20 minutes; set aside at room temperature.
- In another 9x13 baking dish, toss the onions, celery, parsnip, butternut squash, apples, thyme and parsley with olive oil, salt and pepper. Bake in the pre-heated oven until the vegetables soften, about 35-40 minutes.
- Remove the baking dish from the oven, add bread on top and pour the vegetable broth on over. Mix until all the broth has been absorbed. Press the mixture with the back of the spoon to level it off.
- Bake uncovered until the stuffing begins to brown, about 30 minutes. Toss mixture and bake for an additional 30 minutes until some of the bread is toasted. Allow the stuffing to cool for 5-10 minutes and serve.
VEGETARIAN THANKSGIVING RECIPES - FOOD COM
From foodnetwork.com
13 VEGETARIAN THANKSGIVING RECIPES FOR A MEAT-FREE …
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VEGETARIAN AND VEGAN THANKSGIVING RECIPES AND MENU IDEAS
From thespruceeats.com
Author Jolinda HackettPublished 2008-11-04Estimated Reading Time 4 mins
- Vegetarian and Vegan Stuffing. Who needs to wait for special occasions like Christmas or Thanksgiving to cook stuffing? Stuffing (or dressing) is a vegetarian Thanksgiving dinner dish that can be enjoyed year-round.
- Vegetarian Thanksgiving Dinner Mains. Some vegetarians like to have a centerpiece at the table similar to a turkey, such as a Tofurky, another mock turkey, or a homemade tofu turkey or loaf.
- Guide to Vegetarian Turkey Substitutes. Tofurky's not the only player in town anymore! Several brands of vegetarian and vegan meatless turkey substitutes have hit the market over the past few holiday seasons, and this guide will introduce you to the best of them.
- Vegetable Side Dishes and Vegetable Dishes. Round out your dinner menu with some creative vegetarian and vegan Thanksgiving side dishes. Browse dozens of recipes for vegan mashed potatoes, gluten-free green bean casserole, sweet potatoes, butternut squash and apple casserole, vegan green bean casserole, and more classic Thanksgiving vegetable and side dish recipes, such as oven-roasted brussels sprouts and baked acorn squash.
- Thanksgiving Dessert Recipes. Sure everyone expects pumpkin pie or apple pie at Thanksgiving, but you could also serve up vegan pumpkin cheesecake or a gluten-free vegan pumpkin pie!
- Vegetarian Thanksgiving Soups. As a light alternative or accompaniment to a Tofurky or another vegetarian turkey, try one of these Thanksgiving soup ideas for dinner.
- Pumpkin Recipes. Put some pumpkin on your table this Thanksgiving! If you're not cooking a Tofurky or other mock roast, a vegetarian pumpkin dish can be a great entree.
- Vegetarian Gravy Recipes. Making a meatless vegetarian gravy is more of an art than an exact science, as timing, stirring and heat are everything. Most vegetarian gravy recipes are made from a vegetable broth base instead of pan drippings or animal fat, and many recipes add extra flavor by using mushrooms, fresh herbs, or other flavor enhancers such as miso or nutritional yeast.
- Raw Vegan Thanksgiving Menu. The raw vegan trend may not be for everyone, but if you've got a guest on a strict raw food diet or if you'd just like to add some lighter foods to your meat-free Thanksgiving menu, you'll find plenty of ideas to choose from here, including a raw vegan appetizers, fall soups, main dish suggestions, and even a raw vegan food pumpkin pie for dessert.
- Got Thanksgiving leftovers? Vegetarian or vegan Thanksgiving leftovers aren't much different than regular leftovers. Extra Tofurky makes for great next-day sandwiches, just like regular turkey, for example.
13 VEGAN THANKSGIVING RECIPES, FROM SIDES TO DESSERTS ...
From wellandgood.com
Estimated Reading Time 6 mins
- Vegan green bean casserole. We can't talk about vegan Thanksgiving recipes without finding an option for green bean casserole. By switching out the canned cream of mushroom soup typically used in green bean casserole for a homemade version, this Thanksgiving meal fave is not only veganized but also much lower in sodium.
- Thanksgiving spiral tart. This next-level take on traditional mashed potatoes is as rich in nutrients as it is color. The base consists of mashed cauliflower or potatoes (both will work) and eggplant, carrots, cabbage, and greens are used to form the spirals.
- Quinoa stuffed acorn squash with pipian rojo. Made with pumpkin seeds, roasted tomato, dried pasilla, arbol, and ancho chiles, the savory heat of a pipian rojo sauce pairs perfectly with acorn squash, which is slightly sweet when cooked.
- Teriyaki glazed sweet potatoes. Sweet potatoes are a tried-and-true Thanksgiving fave, but if you're looking for something a bit more creative than just serving them mashed, try glazing them with a tangy teriyaki and sriracha sauce.
- Sweet potato dinner rolls. Another creative way to cook with sweet potatoes this Thanksgiving is to use them as the "dough" for dinner rolls—a sweeter, more nutrient-rich take on bread-based rolls.
- Homemade cranberry sauce. Even though canned cranberry sauce is vegan, it's often high in sugar and high-fructose corn syrup, which can give it an artificial candied feel.
- Vegan Thanksgiving roast. If you want to prepare an entree to replace the traditional turkey, this roast will do just the trick. Unlike most turkey substitutes which are made with tofu, cannellini beans are the central ingredient in this roast.
- Vegan meatballs and mushroom gravy. If you're looking for more surprising vegan Thanksgiving recipes, we suggest these "meatballs" and gravy as a turkey replacement.
- Vegan stuffing. Even if you don't have a bird to stuff, you can still make an epic Thanksgiving stuffing. Follow this recipe for a classic bread-based version, which also includes plenty of vegetables and spices.
- Creamed pearl onions. Traditionally made with butter and heavy cream, this vegan take on creamed pearl onions uses coconut milk instead. The smart sub adds the rich and creaminess of heavy cream and won't overpower the flavor of the onions.
THE BEST VEGAN STUFFING RECIPE - BUILD YOUR BITE
From buildyourbite.com
Reviews 55Calories 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.
VEGAN CORNBREAD DRESSING: A TRADITIONAL VEGAN THANKSGIVING ...
From keepingthepeas.com
5/5 (5)Total Time 45 minsCategory Side DishCalories 167 per serving
- Dry out your cornbread. You can do this by allowing it to sit out and become stale for 1-2 days. If you don't have that time, chop the cornbread into cubes, and place in the oven set to 250 degrees F, and bake for 30-40 minutes.
- Preheat your oven to 350 degrees F. Add 1/4 cup of vegetable stock to your large sauté pan at medium-high heat. Add onions and celery. Sauté until soft, about 3-5 minutes.
- Add basil, thyme, and rosemary. Stir to coat the onions and celery. Cook for an additional minute. Add the rest of the vegetable stock and fresh parsley. Bring to a boil.
- Add dried and cubed cornbread to a large bowl. Slowly ladle broth over the breadcrumbs. Gradually stirring to combine. You don't want to add too much broth, but you also don't want to add too little. Too much broth will make your cornbread break apart and become mushy. Too little broth will make your stuffing turn out dry. Ladle enough broth that the breadcrumbs are coated but still retain their shape. You may not use all of the broth.
VEGETABLE BREAD STUFFING (THE BEST VEGAN ... - LIVE EAT LEARN
From liveeatlearn.com
Reviews 2Category Side DishesCuisine AmericanTotal Time 1 hr 5 mins
- Prep: Cut bread into 1 inch cubes. Spread onto a baking sheet, cover with a clean towel, and let sit on the counter overnight, until stale. (For a quicker alternative, place the baking sheet with the bread cubes in the oven while it preheats to dry them out).
- Veggies: Preheat oven to 400°F (204°C). Heat 2 Tbsp of oil or butter in a large saute pan over medium heat. Add the mushrooms, cooking until they sweat out their moisture and become soft, about 5 to 7 minutes. Add onion, celery, carrots, and garlic, cooking until veggies are soft, about 10 more minutes.
- Assemble: In a large bowl, drizzle remaining butter (melted) or oil over bread cubes, tossing to coat. Add cooked veggies, parsley, and spices, tossing again to combine*. Drizzle in broth and briefly stir to combine.
- Bake: Transfer mixture to a greased casserole dish, optionally brushing with melted butter to create a more golden crust. Tightly cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes, or until top is golden and crispy.
VEGAN CORNBREAD DRESSING (GF AND OIL-FREE OPTIONS) - MY ...
From myquietkitchen.com
5/5 (5)Total Time 1 hr 35 minsCategory Side DishCalories 240 per serving
- The day before you plan to make the dressing, cut the cornbread into squares and leave it out on the counter overnight to dry.
- Preheat oven to 400 degrees and lightly oil a 9 x 13 (3 Qt.) or 10 ½ x 7 ½ (2.5 Qt.) casserole dish. Also preheat a sauté pan over medium heat.
- Add the oil and onions to the sauté pan and cook until translucent, about 5 minutes. Add the celery and mushrooms and cook until the mushrooms are softened, 7 to 10 minutes. Add the garlic and cook 1 minute, stirring frequently. Add the thyme, sage, black pepper and a generous pinch of salt, and stir to combine. Remove from heat.
- Crumble about half of the cornbread into the prepared casserole dish (texture can vary from crumbs to some larger chunks). Add the bread cubes, sautéed vegetables, remaining cornbread, and pepper (if using) and carefully stir to combine. Add just enough vegetable broth so that everything is well-soaked but not overly soupy, 3 to 4 cups.
17 BEST VEGAN STUFFING RECIPES FOR THANKSGIVING
From tshirtatlowprice.com
Published 2021-08-30
- Easy Vegan Stuffing. When it comes to the excellent vegan stuffing recipes for Thanksgiving, this one is a great pick. There are no nuts and no odd ingredients like apples or cranberries, just a basic and easy vegan stuffing recipe with celery and onion and toasted bread and wonderful seasoning.
- Fresh Herb Stuffing. The secret to this delicious stuffing is a dash of fresh thyme and a tasty loaf of country-style bread. If you have never tried this recipe, give it a try this Thanksgiving.
- Cornbread Sage Stuffing. Vegan cornbread sage stuffing is another must-try dish this fall season. It requires a handful of ingredients including homemade, whole-grain cornbread, vegetables, and herbs.
- Stuffed Acorn Squash With Wild Rice and Cranberries. This easy-to-make will surely be the crowd-pleaser this Thanksgiving. This stuffed acorn squash is gluten-free, tastes great, and looks gorgeous on the table 365 days a year.
- Vegan Stuffing Recipe. This vegan stuffing recipe is so flavorful and buttery with well-seasoned vegetables and great herbs. It’s will certainly be the centerpiece of Thanksgiving dinner.
- Vegan Stuffed Mushrooms. Looking for tasty vegan stuffing recipes for Thanksgiving? Try these vegan stuffed mushrooms. This dish is made with potatoes and spinach and coated with crunchy, buttery breadcrumbs.
- Easy Vegan Stuffing. This dish is super simple to make and requires a handful of ingredients. To get the best results, use nice olive oil and a hearty load of bread.
- Cauliflower Stuffing. There’s plenty of Thanksgiving dishes, but stuffing is by far the greatest dish served on the holiday. This classic cauliflower stuffing is an ideal option to try this year.
- Smoky Mac Stuffed Sweet Potatoes. This great recipe is bound to please everyone. This is an enjoyable dish filled with healthy ingredients including kale, corn, and pumpkin.
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THE BEST VEGETARIAN STUFFING RECIPE - RUNNING IN A SKIRT
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4.9/5 (27)Total Time 1 hr 10 minsCategory Side Dish, Thanksgiving, VegetarianCalories 207 per serving
- Put the bread cubes in the dish and sprinkle 2 tablespoons of sage and the dried cranberries on top.
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Ratings 22Calories 594 per servingCategory Side Dish
VEGAN STUFFING RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (7)Category Side DishCuisine AmericanTotal Time 55 mins
- In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
- Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
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.
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