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Vegetarian Stuffing Recipes

Vegetarian Stuffing Recipes

Preparing a holiday menu for people with dietary restrictions can be tricky, especially when it comes to stuffing. Rather than searching high and low for a recipe that is completely clean of all meat products, pick a recipe that doesn't rely on sausage or bacon as one of its main ingredients, and turn to clever, flavorful substitutions for ingredients like chicken stock. Not only is it possible, but it's quite easy to prepare a holiday dinner that appeals to all kinds of eaters, without sacrificing the staples of this glorious food holiday.

When it comes to stuffing recipes, it can be difficult to find a hearty vegetarian option, as most recipes either use sausage, chorizo, bacon, and/or chicken stock. If you're expecting guests with dietary restrictions or simply looking to lighten up this year's stuffing, you've got nothing to worry about. Pick a stuffing recipe that doesn't use meat as one of its main ingredients, and opt for a stuffing that draws flavor from breads, nuts, and dried fruit instead.

Several of these recipes call for chicken stock, but there is an easy, painless way you can sub this out without sacrificing flavor. Simply use unsalted vegetable stock (the same amount that the recipe calls for) in place, and your stuffing is now meat-free. We recommend Swanson brand stock (or making your own Simple Vegetable Stock), as some vegetable stocks are a tad darker in hue and can cause discoloration in your stuffing.

Eating healthy should still be delicious.

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Get Recipe: Classic Herb Stuffing

A straightforward holiday stuffing calls for great bread; we love the nutty, toasty dimension of a bakery whole-grain loaf. Sauté the onion, celery, and carrot mixture until tender but not browned. The added moisture from the veg will help soften the bread and make for a more cohesive stuffing.

Get Recipe: Southern Corn Bread Dressing Squares

The original recipe, which comes to us from Editor Hunter Lewis, is made with two sticks of butter, but we lightened it by saving most of the butter for the crispy top. "Everyone stakes out their favorite piece: the crispy edges or the creamy centers of my wife's great-grandmother's coveted dressing," Hunter says.

Get Recipe: Classic Corn Bread Dressing

This is the quintessential Thanksgiving side dish in the South. It is made from crumbled corn bread, with no added French or sourdough bread to cut it, so the texture is unique.

Get Recipe: Apple, Cranberries, and Pecan Stuffing

We give the classic holiday side a fall spin with fresh apple, toasted pecans, and dried cranberries. For the vegetarians at your table, don't forget you can substitute vegetable stock for the chicken stock.

Get Recipe: Farro Stuffing with Butternut Squash, Red Onion, and Almonds

In this nontraditional stuffing, earthy flavors and starchy comfort come from whole-grain farro, not bread. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

Get Recipe: Triple Mushroom Stuffing

For a holiday side with earthy, savory depth, add a trio of mushrooms: creminis, meaty shiitakes, and mild white button mushrooms. A splash of sherry vinegar picks up the browned bits in the pan and rounds out the flavors beautifully.

Get Recipe: Apple-Sage Stuffing Cups

The muffin cups give you crispy edges and a tender interior in half the time, though the stuffing won't hold its shape like a traditional muffin. Presliced bread and prechopped onion and celery save time.


Wild mushroom stuffing

A variety of mushrooms make this stuffing extra savoury and delicious. Porcini, crimini, shiitake all make an appearance, but you can feel free to mix it up with wild mushrooms you've foraged!

Courgettes with Chickpea and Mushroom Stuffing

Courgettes are hollowed out and filled with a sauté of onions, mushrooms, chickpeas, lemon juice, herbs and spices. A hearty vegan dish that is great to serve with a tomato sauce.

Herbed breadcrumb vegetarian stuffing

It's easy to make a savoury vegetarian stuffing that pleases everyone at the table. This stuffing features an array of aromatic fresh herbs, but you can use a single herb, such as sage, if desired.

Apple, prune and parsley stuffing

A very tasty fruity stuffing for turkey, goose or chicken. Would work for roast pork too. Make stuffing the day before to allow the flavours to develop.

Vegetarian pineapple stuffing

This fruity pineapple stuffing breaks away from the norm and enters delicious new realms! The flavours of this stuffing are best paired with roast ham, so why not give this a try for a special occasion such as Christmas?


The BEST Stuffing Recipes

The BEST Stuffing Recipes are the BEST side dish for your Thanksgiving dinner or any meal! From sausage stuffing to vegetarian stuffing, there&rsquos something here for everyone!

Do you have a favorite stuffing recipe that you make every year? We do! Our Sausage stuffing is up there for us, but there&rsquos so many different stuffing recipes to try, we usually make more than one!

We&rsquoll start with our hands down &ndash family favorite stuffing recipe! Big cubes of white toasted bread soaked in herby chicken broth and butter baked with Italian sausage&hellipit doesn&rsquot get much better than this!

This stuffing recipe idea came from our abundance of hot dog rolls leftover from our Halloween party. Since stuffing was on our mind, we decided to use the buns as the base for this fun, kid approved stuffing recipe!

This Hot Dog Bun Stuffing also has sausage, but you can use ground beef too!

But if you&rsquore looking for a vegetarian stuffing recipe, this pineapple stuffing is sure to be a hit! We&rsquove updated this stuffing from the traditional recipe to make it more, well, delicious.

SO if you&rsquove tried pineapple stuffing before and thought it was bland or just blah&helliptry this recipe next!

This individual stuffing recipe is a fun one to serve on Thanksgiving! This recipe takes the guesswork out of how much stuffing you need for your guests, everyone gets their own!

These stuffing muffins bake in a large-sized muffin tin, but you can adapt the recipe to use a regular size muffin tin instead. Pull these stuffing muffins apart to get a cheesy surprise inside!

Chicken sausage is the star in this recipe! This is our take on a Waldorf Chicken Salad, baked into a casserole dish!

Raisins, green apples and walnuts go perfectly with spicy or regular chicken sausage, your guests are going to love this one!

So now that we&rsquove tackled pineapple stuffing, we need to get real and add some sausage back in here!

This stuffing recipe is a play on pineapple upside down cake, but in a savory, casserole form&hellipyou&rsquore not going to believe how delicious this stuffing is!

Another vegetarian option, this stuffing is sure to please everyone!

Delicious, flavorful dried fruit mixed with fresh fruit and tossed together with a crunch from pecans. Just saying if you&rsquod like to add some sausage in here&hellipit would be primo.

Dressing or stuffing? The difference is pretty simple. Stuffing is technically what you &ldquostuff&rdquo inside your turkey and dressing is what you bake in the oven, outside your turkey. So really, all of our stuffing recipes are actually dressing, but we like the sound of stuffing better!

This spicy sausage cornbread stuffing is one for the recipe books! Super flavorful, toasted cornbread mixed with vegetables and spicy Italian sausage. Of course if your family isn&rsquot a spicy crowd then just use regular sausage instead!

We hope you&rsquove enjoyed looking at The BEST Stuffing Recipes we have to offer! I hope at least one of these stuffing recipes becomes a family favorite!


  • 12 Ounces sprouted whole grain bread, cut into 3/4-inch cubes
  • 1/2 Cup dried cranberries or golden raisins
  • 1/2 Cup hot water
  • 1 Tablespoon olive oil
  • 1 Cup chopped onion
  • 2 Cups chopped celery
  • 1 small Honeycrisp apple, diced
  • 1 Tablespoon minced garlic
  • 1 Teaspoon dried thyme
  • 1 Teaspoon dried rosemary
  • 1 and 1/2 teaspoons sea salt
  • 1 Teaspoon black pepper
  • 2 Cups low-sodium vegetable stock
  • 1/4 Cup melted ghee or olive oil
  • 2 large eggs

To dry out the bread the day before, let the bread sit out on the counter uncovered for 24 hours or more.

It needs to be completely stale to prevent soggy stuffing.

If using fresh bread, preheat the oven to 400F.

Arrange bread cubes on a rimmed baking sheet.

Bake for 20 minutes, flipping the bread after 10 minutes.

Once dried out, place bread in a large bowl.

Turn the oven to 350F and lightly coat a 9×13 baking dish with olive oil or ghee.

Place the dried cranberries or golden raisins in a small bowl with hot water.

Let soak for 10 minutes then drain and discard the water.

Heat olive oil in a large skillet over medium-high.

Add onion and celery to the pan and sauté for 6 minutes, or until tender.

Add the apple and sauté for an additional 5 minutes.

Add the garlic, drained cranberries, thyme, rosemary, salt, and pepper.

Stir until evenly combined and cook for another minute fragrant.

Add apple mixture to bread and toss.

In a medium bowl, whisk the eggs.

Add in the vegetable stock, melted ghee or olive oil and whisk to combine.

Drizzle half over the bread mixture.

Let the bread soak up the liquid and slowly add the rest of the liquid a little at a time.

The bread should be wet but not soggy.

If you find your bread is completely wet without using all of the liquid, that’s okay.

Place the stuffing mixture in the baking dish and cover with foil.

Bake for 35-40 minutes, remove foil and bake for an additional 15 minutes to crisp up the top.

Leftovers can be kept in an airtight container in the fridge for up to a week.

To reheat, bring the baked stuffing to room temperature so that it will re-heat evenly about 30 minutes.

To reheat it, drizzle the top of the stuffing with about 1/4 cup of stock and bake at 350 until it’s warmed through.


Recipe Summary

  • 30 slices white bread, lightly toasted
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 eggs, lightly beaten
  • 2 cups chicken broth
  • 2 teaspoons rubbed sage
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Allow the toasted bread to sit approximately 24 hours, until hard.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.

Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.


8 Vegetarian Stuffing Recipes Everyone Will Love

Published: Nov 8, 2016 · Modified: May 24, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.

Aside from turkey, stuffing is one of the classic dishes everyone associates with Thanksgiving. Unfortunately for us vegetarians, most stuffing recipes involve bits of meat and turkey or chicken stock.

Luckily, it's just as easy to make stuffing without the meat--and it's just as delicious too. These are 9 vegetarian stuffing recipes that are so good, everyone will love them.


  • 1 large onion, coarsely chopped
  • 225g/8oz dried apricots, snipped into small pieces
  • 225g/9oz fresh white breadcrumbs
  • 75g/3oz butter or olive oil
  • 225g/8oz frozen chestnuts, thawed, roughly chopped
  • generous bunch fresh parsley, chopped
  • freshly ground black pepper

Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.

Add 600ml/1 pint water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.

Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this onto the breadcrumbs.

In the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.

Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.

Recipe Tips

To freeze: cool and cover the dish with foil, freeze until Christmas Eve.

To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes.


Vegetarian

Written by The Savvy Cookbook. Posted in Vegetarian.

By roasting tomatoes, eggplant, and zucchini together, you end up with a atatouillelike mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.

1 1/4 cups / 10oz / 300g halved cherry tomatoes

2 medium zucchini
1 aubergine, cut into -inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs (I like herbes de Provence)
2 3/4 oz / 75g fresh mozzarella cheese, torn into medium strips
1 1/2 cups / 5 1/2 oz / 150g dry whole-wheat penne pasta or 3 cups / 11oz / 300g cooked

Book Name: The Savvy CookBook

Written by The Savvy Cookbook. Posted in Vegetarian.

This light summer stew of sorts makes the most of seasonal produce. The cherry tomatoes break down slightly into a barely cooked sauce to keep the dish fresh and quick. In the winter, use green or red cabbage in place of the beans and half a can of diced tomatoes in place of the cherry tomatoes.

Ingredients

1/2 cup / 2 3/4 oz / 75g string or green beans trimmed and cut into about 1 1/4 -inch lengths

1 tablespoon olive oil or canola oil

Book Name: The Savvy CookBook

Written by Brian Strauss. Posted in Vegetarian.

-Goat Cheese- small container

-Tuscan bread or sourdough bread- sliced


Veggie stuffing

Preheat the oven to 180°C/350°F/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool.

Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed.

Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.


Cook time: 2 hours plus cooling.

Preheat the oven to 180ºC/350ºF/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool.

Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pich and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed.

Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.

Get ahead: Make this in advance up to the stage where it’s ready to bake. You can use 250g of this stuffing in your turkey, should you so wish.

CALORIES 295kcal FAT 14.5g SAT FAT 4.7g PROTEIN 14.8g CARBS 27.8g SUGARS 5.5g SALT 1.6g FIBRE 1.8g