Sweet And Spicy Vegetarian Stuffing Recipes

SUPER MOIST VEGETARIAN STUFFING

Steps:

• In a large skillet, over medium heat, heat 1 tablespoon oil; add onion, apple, carrot, celery and saute until tender - about 8 minutes. Remove to a plate.
• Heat remaining 1/2 tablespoon oil in same skillet; add mushrooms, thyme, rosemary, fennel and black pepper. Saute about 8 minutes or until mushrooms have released moisture and are cooked.
• In a large bowl, whisk together eggs and broth. Add bread cubes and cornbread and mix gently to coat. Gently fold in onion mixture, mushroom mixture and pecans. Add 1/2 cup additional broth if stuffing seems dry.
• Pour into cooking-spray coated 9 x 13-inch baking dish, or casserole dish. Place a piece of cooking-spray coated aluminum foil that is just smaller than the baking dish (about 8 x 12-inches) lightly over the stuffing. Bake in preheated 350-degree oven for 45 minutes or until hot. Remove the aluminum foil during the last 5 minutes of baking to crisp the top of the stuffing.

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.

SPICY VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Get the rice going. Heat a large pan to medium heat and add olive oil.
• Add onion and jalapeno peppers and cook about 5 minutes to soften.
• Add garlic and cook another minute, until you can smell the yummy garlic.
• Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
• Add the fire roasted tomatoes and vegetable broth. Stir.
• Add corn, peas, Cajun seasonings, cayenne, cumin, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
• Reduce heat and simmer for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
• While the rice is cooking, bring a large pot of water to a boil.
• Slice the tops off of the bell peppers and remove the innards. Boil them about 5 minutes to slightly soften.
• Preheat oven to 350 degrees.
• Mix the rice and shredded cheese together and stuff each pepper full. You may have extra stuffing, depending on the size of your peppers.
• Bake on a large baking sheet for 30-40 minutes.
• Remove from heat and top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes.

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.