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Vegetarian stuffing with sprouted wheat bread

Updated on December 24, 2012

Vegetarian stuffing with sprouted wheat bread

5 stars from 1 rating of Vegetarian stuffing

Vegetarian stuffing

Yummy! Thanksgiving dinner!
Yummy! Thanksgiving dinner! | Source
Gathering all the ingredients
Gathering all the ingredients | Source
Chopping the celery and onion
Chopping the celery and onion | Source
Onion with the poultry seasoning. I like to saute it with the vegetables. It smells like Thanksgiving!
Onion with the poultry seasoning. I like to saute it with the vegetables. It smells like Thanksgiving! | Source
Celery has joined the party!
Celery has joined the party! | Source
This is the "meat" I used for Thanksgiving dinner. It is high in sodium so be careful with the rest of your dishes.
This is the "meat" I used for Thanksgiving dinner. It is high in sodium so be careful with the rest of your dishes. | Source
I thought maybe you would want to read the ingredients. You can get this at Earthfare or in the freezer section of Whole Foods.
I thought maybe you would want to read the ingredients. You can get this at Earthfare or in the freezer section of Whole Foods. | Source
This is a good broth but I use only a half to a fourth of a piece when preparing it, for it too is high in sodium.
This is a good broth but I use only a half to a fourth of a piece when preparing it, for it too is high in sodium. | Source
Parsley and cooked soy sausage--it's soy, but it sure looks and taste a lot like meat sausage!
Parsley and cooked soy sausage--it's soy, but it sure looks and taste a lot like meat sausage! | Source
In the saute they go!
In the saute they go! | Source
I added all the sauted vegetables and broth to my dried bread cubes.
I added all the sauted vegetables and broth to my dried bread cubes. | Source
In the oven you go!
In the oven you go! | Source
Out of the oven, browned and delicious
Out of the oven, browned and delicious | Source
A vegetarian Thanksgiving that even meat eaters will enjoy!
A vegetarian Thanksgiving that even meat eaters will enjoy! | Source

Vegetarian stuffing with sprouted wheat bread

Prep time: 20 min
Cook time: 35 min
Ready in: 55 min
Yields: Serves 8

Vegetarian stuffing with sprouted wheat bread

  • 6-8 cups sprouted wheat bread, cubed and dried
  • 2 each celery stalks, chopped
  • 1 medium onion, chopped
  • 4 each Morningstar organic soy sausage patties, cooked per package
  • 2-2 1/2 cups vegetable broth
  • 1/2 cup fresh parsley, chopped
  • 3 tablespoons poultry seasoning
  • 2 tablespoons butter, I used whipped butter
  • 1 teaspoon pepper, freshly ground

Vegetarian stuffing with sprouted wheat bread

  1. This will take some forethought on your part. A few days before you are going to make the stuffing, you will have to cube the sprouted wheat bread and place on a cookie sheet to dry.
  2. Turn oven on to 350 degrees. When ready to prepare stuffing start by making the "sausage" as per the instructions on the box. I like to cook it for 3 minutes longer than advised. It makes it crunchy and firmer to stand up against the baking. When cool cut into small cubes and set aside.
  3. I buy my broth several ways but for this recipe I used the cubes. I only used 3/4 of the cube and dropped it into two and half cups of heated water. You don't have to heat the water but the cube dissolves much quicker if you do. Set that aside and be aware you may not need all of it. You can freeze the rest in ice cube trays for future use.
  4. Heat the butter and olive oil together and add the vegetables. Saute for 4-5 minutes on medium heat. Add the poultry seasoning, parsley and pepper and saute until fragrant. Maybe a minute or two.
  5. In a large bowl pour in the bread, "sausage" cubes, sauted vegetables, and then slowly add 1 cup of the broth and stir. You are looking for a damp but not wet consistency to the stuffing. I used 1 1/4 cup in my recipe. I would rather have more broth prepared than not enough. You just never know how much broth will be absorbed by your bread choice.
  6. Place in a covered casserole dish, an put this in your 350 degree oven for 35 to 40 minutes. I like to take the lid off the last 5 minutes so that the top browns slightly.

Vegetarian stuffing with sprouted wheat bread

You, of course, can use any dried or stale bread for your stuffing but why not go for max nutrition? I am so lucky that my local grocer has a beautiful in-house bakery and this is one of its many fine choices.

I know some folks are going to read that I used the Morningstar Organic sausage patties for this recipe and be put off. Yes, I know it's overprocessed but, I don't eat it on a regular basis and it makes a mighty fine stuffing that appeals to all. This soy product looks and tastes a lot like meat sausage. but without the greasy, fattening calories.

The reason I mix butter and olive oil is two-fold. The olive oil raises the smoke point on the butter so it doesn't burn and adding the small amount of butter gives it that buttery flavor without a ton of saturated fat. Also, if you end up with too much broth, just freeze what's left over. It lasts for months in the freezer, but if you cook as much as I do, you will use it long before that!

Vegetarian stuffing with sprouted wheat bread

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    • MindbodyandFood4u profile imageAUTHOR

      MindbodyandFood4u 

      5 years ago from Ohio

      Thank you so much, enjoy the season!

    • MindbodyandFood4u profile imageAUTHOR

      MindbodyandFood4u 

      5 years ago from Ohio

      Thank you and Happy Seasons to you!

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      looks yummy. Normally, stuffing are meat based but yours is unique, vegetarian. Wonderful for weight watchers. Great hub

    • carol7777 profile image

      carol stanley 

      5 years ago from Arizona

      You did a great job on this...super for the vegetarians who want something delicious to eat. I love the photos..so clear. Great instructions also. Happy season to you.

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