Hazlenut Stuffing

Vegetarian stuffing made with vegetarian mock meat "sausage" and hazelnuts for Christmas, Thanksgiving or any time. If you'd like to try a vegetarian or vegan hazlenut stuffing recipe, or if you just really like mock meat, this is a good vegetarian stuffing recipe to try. For a vegan version, use a dairy-free margarine instead of butter.

Ingredients:

• 1 package GimmeLean vegetarian sausage
• 1 tbsp olive oil
• 2 tbsp butter
• 1 onion, minced
• 1 rib celery, minced
• 1/2 tsp sage
• 1/2 tsp thyme
• 1/4 tsp marjoram
• 1/2 tsp celery salt
• 1/4 tsp black pepper
• 8 slices of bread. dried or lightly toasted and cubed
• 1/4 cup vegetable broth
• 1 cup chopped hazelnuts

Preparation:

Pre-heat oven to 350 degrees.

Crumble the GimmeLean vegetarian sausage into pieces, and sautee in ollive oil for 3 to five minutes, until lightly browned. Set aside.

In a separate large skilled, melt the butter and the onion and celery. Sautee, stirring frequently, for 3 to 5 minutes. Reduce heat to medium, and add the sage, thyme, marjoram, celery salt and black pepper, stirring to combine.

Transfer to a large casserole dish or pot and add the bread, vegetable broth, hazelnuts and sausage, and toss gently to combine. Bake, covered, for 30 minutes.

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Cornbread Stuffing Recipe

Cornbread Stuffing Recipe. Cornbread stuffing (or dressing) is a Southern favorite served not only on Thanksgiving and holidays, but for any special family meal. This cornbread stuffing recipe is both vegetarian and vegan, just be sure to use a vegan cornbread. See also: More vegetarian stuffing recipes

Ingredients:

• 1 onion, diced
• 3 stalks celery, diced
• 1 tbsp sesame oil
• 1/2 tsp sage
• 1/2 tsp thyme
• 1 tsp parsley
• salt and pepper to taste
• 2 cups whole wheat bread, cubed
• 2 cups corn bread, cubed
• 1/2 cup vegetable broth

Preparation:

Pre-heat oven to 400 degrees.

Sautee the onion and celery in the sesame oil.

In a large mixing bowl, combine the spices with the bread and vegan cornbread, mixing well. Add the onion and celery and stir to combine.

Add vegetable broth just until moistened, adding more or less as needed.

Bake for 20 minutes.

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Sweet Cranberry Stuffing

Depending on where you're from you may call it stuffing or dressing, but whatever it is, no a Thanksgiving meal isn't complete without it! If you're vegetarian or vegan, this sweet cranberry stuffing recipe is a great way to add a bit of color and Thanksgiving flavor to your stuffing. I love making stuffing because the aroma in the kitchen is simply heavenly, and this recipe is no exception! See also: More vegetarian stuffing recipes

Ingredients:

• 14 slices bread, lightly toasted or pre-dried, chopped into cubes or crumbles
• 1 1/2 cups dried cranberries
• 2 1/2 cups apple juice
• 1 red onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tbsp vegan margarine
• 1 tsp thyme
• 1/2 tsp sage
• 1 tbsp dried parsley (or 2 tbsp fresh, chopped)
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/4 tsp cinnamon

Preparation:

Pre-heat over to 350 degrees.

In a small bowl, pour apple juice over cranberries and set aside.

In a large skillet, sautee the onion, celery and garlic in the vegan margarine until soft, 3-5 minutes. Add thyme, sage and parsley and sautee for one more minute.

In a large bowl, combine bread, onions and celery, and cranberries and apple juice, stirring to combine well.

Bake for 20-25 minutes. Add additional spices, if desired, and enjoy!

Like cranberries? Check out more healthy holiday cranberry recipes.

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Stuffing with Cranberries

Sneak some healthy protein and fiber into your vegetarian stuffing and add colorful cranberries with this easy recipe for vegetarian stuffing with cranberries and kidney beans. Stuffing recipe and photo courtesy Bush's R Beans.

Like cranberries? Check out more healthy holiday cranberry recipes.

Ingredients:

• 1 package pre-toasted bread cubes (14 - 16 ounces)
• 3 tbsp butter plus extra
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1/2 red onion, diced
• 1 cup celery, diced
• 3/4 cup cranberries, chopped
• 4 cups low-sodium vegetable broth
• 1 cup wild rice, pre-cooked
• 2 tbsp fresh sage, minced
• 2 tbsp fresh thyme, minced
• 2 eggs, beaten
• 2 tbsp poultry seasoning
• 1 16 ounce can red kidney beans, drained and rinsed
• salt and pepper to taste

Preparation:

Pre-heat oven to 375 degrees.

Heat a large skillet and add 2 tablespoons butter and oil.

Add onions, celery and cranberries and cook on medium-high heat until soft, about fifteen minutes.

Add vegetable broth and bring to a boil.

Place toasted bread, rice and herbs in a large bowl, stir in eggs.Pour hot liquid mixture into bowl; add poultry seasoning, beans, salt and pepper and mix.

Grease two 8-inch pans with butter, pour mixture, dot with extra butter. Cover with foil and bake for 25 minutes.

Remove foil and bake 10 minutes more or until top is crisp.

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Vegetarian Mushroom Stuffing

Mushrooms add so much flavor to vegetarian dishes, and they are the perfect ingredient to put in your vegetarian stuffing! This recipe for vegetarian mushroom stuffing calls for cashews and bell peppers as well as the traditional stuffing ingredients such as celery and thyme. Recipe courtesy the Wheat Foods Council

Ingredients:

• 3/4 pound bread, cubed
• 1/4 cup butter
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 1/2 pound mushrooms, sliced
• 3 stalks celery, chopped
• 1 1/2 cups roasted cashew pieces
• 2 tbsp fresh thyme or 1 tsp dried
• 2 tbsp fresh rosemary, or 1 tsp dried
• 1/4 tsp ground nutmeg
• 3/4 cup vegetable broth
• 2 eggs, beaten

Preparation:

Pre-heat oven to 400 degrees.

Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350 degrees.

Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender – about 5 to 7 minutes.

Combine with bread in mixing bowl; add nuts, seasonings, vegetable broth and beaten eggs. Stir well and pour into an 8-inch greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.

Makes 8 servings of vegetarian stuffing.

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