Vegetarian Stuffing

This was outstanding!! Didn’t use cream of mushroom soup instead made a roux with flour and vegetable broth. Also partially precooked my wild rice. My vegan niece and husband loved it!!

My experience has been if it is not made from cornbread, it’s not dressing or stuffing…well…that notion has changed with this recipe. It is excellent. I followed the recipe, except that I omitted the dried cranberries and used a whole (Granny Smith) apple instead. I also added more broth to keep the ingredients from being dry. Instead of wrapping and cooking the loaf in foil, I oiled a 9×13 ceramic cooking dish and covered with foil to bake. The beauty of cooking with so many recipes at your fingertips.

Made my own cream of mushroom using almond milk to make a bechamel sauce and added my own sauted mushrooms. So much better that ANY canned cream soup!!!!!!!!!!!!!!!!

I made this with Challah bread and it was so yummy!

I formed into a loaf and covered with foil, baking for 1hr 20 min and it came out very moist. I did not like the cranberries as they added a sweet flavor that did not pair well. I used sourdough bread so if i made this again I might use a different type of bread.

Very easy and tasty! I added all the optional ingredients and only made a few changes. I did cut down the amount of liquid (thanks to other reviewers) and cooked it in a square baking dish covered for 45 min and uncovered the last 15-20 min. I also added a bit of chopped celery as I had it on hand and like it in my stuffing. I will definitely make this again!! Next time, I may cut down the poultry seasoning just a tad, it was just a bit too much for my taste.

This was a delicious version of a non traditional stuffing. Added in all the optionaI did add sautéed onion with a bit of butter and baked in a cassorole dish. Everyone loved it. Use

I tweeked this recipe a little. My grandparents always made meatless stuffing, so I grew up with it. It is so much better than your traditional meat stuffing. Mine Rocks!

Having a vegetarian step-son, I like to make as many dishes that he can enjoy as well at large family/friend meals. I have a mushroom hater also so substituted cream of celery soup and did add sauted onion and celery. Left out the wild rice (but may add this in when I make it again). I did add the cranberries, pecans, and apple. I sprayed a 3 qt. baking dish instead of using foil. This was exceptional. My ste-son enjoyed it but our company raved. Brian and I found it just as good, if not better, the next day. It’s a keeper!!!

I made this for Thanksgiving and got great reviews! I followed some of the other reviews and sauteed diced onion, celery, and carrots in a bit of butter and the recommended seasonings, then mixed it into the stuffing. Instead of making a loaf, I baked it in a square pan, which turned out well. I would make this again! With the updates I mentioned, I think it’s more like a 4.5-star recipe.

DRY! Will add more liquid and less bread next time.

Here’s how to avoid using canned mushroom soup: – sauté the 1/2 cup of mushrooms in 3 tbsp olive oil – Stir in 3 tbsp flour to create a roux – Add milk a little at time until it becomes the consistency of condensed soup It’s best to use the vegetable broth from box or condensed cubes. Cans contain BPA which may be linked to several harmful health conditions.

I’m a vegetarian and I am spending this Thanksgiving with a friend who’s vegan. I made this recipe and I swapped out the cream of mushroom soup for organic coconut milk. I also added some fresh garlic and red onions. It was fantastic! Thanks for posting this recipe – I’ll be making it again for sure.

I love this stuffing. It was very flavorful. I used a plain cornbread for this. I didn’t use the mushrooms, but I used everything else and I really liked the pecans and rice. I wouldn’t leave anything out except maybe the mushrooms. Easy to make.

What a refreshingly awesome change up for stuffing. I made it for thanksgiving this year and got a few mixed reviews. The vegetarians seemed to love it and the carnivore seemed indifferent. I used all the optional ingredients and found I had to cook it quite a bit longer which was fine. I really liked the flavor and texture and will make it again.

this was very good! everyone loved it! thank your for the recipe, i added everything it said too, i think next time i will experiment a little more with it, and i might leave out the nuts… but omg it was delicous! thanks agian!!!

I love this stuffing! I brought it to thanksgiving this year and no one had any idea it was vegetarian. I kept getting compliments about my “amazing dressing” I added the optional cranberries (1/2 c), pecans, apples, mushrooms and I also added celery and onions. FANTASTIC!!

This recipe was delicious!! I used everything except the pecans, and instead of poultry seasoning I used onion and garlic powder. Everyone loved it, thank you!

OMG, so good. I used a loaf of really crusty whole wheat bread torn up into tiny pieces (this took quite a while). I added chopped pecans and apples, both of which added a nice flavor and texture. Left out the poultry seasoning cause I didn’t have it, and instead added a mushroom bouillon. Seriously yummy.

This was a hit at our Thanksgiving! I sauteed onions/carrots/celery/mushrooms and added to rest of ingredients. For the optional ingredients, I included apples and cranberries, as well as thyme, marjoram, tarragon and sage. This will be a staple, and not just for Thanksgiving!

This turned out pretty good. I left out the cranberries, apples, and nuts. My family just doesn’t go for those things in stuffing, and it was okay, but didn’t knock my socks off. I think i’ll try it again just for me with the extras, and see how it comes out, but I would make it again.