Vegetarian Baked Vegetable Stuffing Recipes

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.

STUFFING-TOPPED VEGETABLE BAKE

Steps:

• Heat oven to 375ºF.
• Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
• Prepare stuffing as directed on package; spoon over vegetable mixture.
• Bake 20 min. or until heated through. Let stand 5 min. before serving.

VEGGIE-STUFFED EGGPLANT

Steps:

• Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

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.

VEGETABLE STUFFING BAKE

Steps:

• In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.

VEGETARIAN BAKED VEGETABLE STUFFING

Steps:

• Combine all of the Vegetables in a casserole dish.
• Then in a small bowl combine topping.
• Whisk the above together and then pour over the vegetable mixture.
• Cover and bake about 35 minutes at 350 degrees.
• A baked sweet potato goes great with this.