Vegetarian Stuffing Food

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.

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.

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.

VEGETARIAN SAUSAGE APPLE STUFFING

Steps:

• Preheat oven to 350.
• Spray a large casserole dish with non-stick spray.
• In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
• Toss to mix well.
• In a large skillet, heat the butter, margarine or oil over medium heat.
• Add the celery and saute for a minute or two.
• Then add the onions, and saute another few minutes.
• Add the chopped sausage patties, the apple, and the nuts, and keep sauteeing until the onions are transluscent, the apples are just barely cooked through and the nuts are lightly toasted.
• Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
• Toss all together to blend well.
• Boil the water and add the broth mix or cubes to the water and stir to dissolve.
• Add about half of the broth to the stuffing mixture and stir.
• Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
• Then add a little more of the broth to compensate for evaporation while it's baking.
• You don't want this too mushy.
• Taste and adjust seasonings.
• Dump the whole bowl of stuffing into the baking dish and spread out evenly.
• You can cover it at this point and refrigerate it until you're ready to bake it.
• Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
• If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
• NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
• I've seen it touted as Martha Stewart's secret stuffing ingredient, but my family's been using it forever, long before she was Martha Stewart!
• If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
• If you can't get Bell's, use a mixture to your taste of whatever of those seasonings you can get your hands on, and go a little bit heavy on the sage.
• Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
• You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
• If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
• Taste first and see.
• Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
• Broth Mix: This is my secret to vegetarian cooking.
• The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
• Carmel Kosher and Manischewitz are two of the more popular brands.
• There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
• They come in chicken, beef, onion, mushroom, and other flavors.
• And I personally like them better than the kinds that have meat in them.
• If you don't want to use them, then a vegetable broth mix would work fine.
• But I like the richness they can give to many vegetarian dishes.

MOM'S VEGETARIAN STUFFING

Steps:

• Saute the above vegetables in oil and toss with bread, broth, raisins, apples, cranberries, and remaining ingredients. Put in an oven friendly container and cover. Place in oven alongside anything that is cooking at the time (like the turkey - or tofurkey).
• Take out of the oven after 60 minutes. Leave covered until ready to serve.

SARAH'S VEGETARIAN STUFFING

Steps:

• Preheat the oven to 175 degrees F (80 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven, stirring occasionally, for 30 minutes. Turn the oven off and leave bread in the oven until hard and completely dry, up to 3 hours. If your bread is not dry, it will be soggy in the end. Remove bread from oven and pour into a large bowl.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large pan over medium to medium-high heat. Add mushrooms, celery, onion, apple, and cranberries. Saute until all vegetables are tender, about 10 minutes. Stir in cooked rice, parsley, garlic, poultry seasoning, sage, thyme, salt, marjoram, and pepper.
• Pour vegetable and fruit mixture over the bread and stir until completely mixed in. Pour 1 cup vegetable broth over bread mixture, using only enough to moisten every piece of bread. Bread should not be dry at all but should also not be soggy. Transfer mixture into a 9x13-inch casserole dish and cover with aluminum foil.
• Bake in the preheated oven until heated through, 30 to 45 minutes. Uncover and continue to bake until golden, about 15 minutes more.

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.

THE BEST VEGETARIAN STUFFING EVER

Steps:

• Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.

SWEET AND SPICY VEGETARIAN STUFFING

Steps:

• With four tablespoons of water, sauté the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes.
• In a bowl, place bread cubes; mix with the cooked vegetable.
• In a lower heat warm the apple juice and orange juice.
• Pour the juice gradually to the stuffing and mix it well.
• Season stuffing with salt and pepper; if it is dry, add vegetable stock.
• Heat the oven to 350 degree.
• Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes.
• Uncover and bake for five minutes. Serve it warm.

VEGETARIAN MUSHROOM STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
• Pour mixture into a 9x13x2-inch baking pan.
• Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.