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Vegetarian Picks - 79 recipes

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This is a great and easy stuffing recipe that uses one skillet and your slow cooker

  • 1 cup butter
  • 2 cups chopped onion
  • 2 cups celery, chopped
  • 1/4 cup fresh parsley, chopped
  • 12 ounces mushrooms, sliced
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon black pepper
  • 4 1/2 cups chicken broth or vegetable broth
  • 2 eggs, beaten
4/5 (2 Votes)

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When the Olallieberries are fresh, this makes a perfect crisp recipe! Serve warm topped with ice cream

  • TOPPING:
  • FILLING
  • 5 cups peeled, sliced apples
  • 5 cups olallieberries
  • 1/2 cup sugar
  • 1/4 cup instant tapioca
  • 1 ⁄2 cup orange juice concentrate
  • 1 teaspoon cinnamon
  • 3/4 cup vegan melted butter
  • 2 cups oats
  • 1 cup flour
  • 1 cup brown sugar
4/5 (2 Votes)

By

Zucchini boats are stuffed with a vegetable and rice stuffing, topped with shredded cheese and baked

  • 1 (12-inch) long zucchini, about 3 inch in diameter. If smaller zucchini are used, there may be leftover filling because cavities will not be as deep.
  • 1 cup finely chopped onions
  • 2 cups chopped mushrooms
  • 2 tablespoons oil
  • 2 cup grated swiss cheese
  • 1 cup cooked brown rice
  • 1 cup finely chopped walnuts
  • 3 large eggs, beaten
  • 1 teaspoon curry - optional
  • Salt and pepper, to taste
4/5 (1 Votes)

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Currants give this stuffing recipe a little added tartness and sweetness, with the toasted walnuts giving a bit of ...

  • 12 slices sourdough bread, cut into 1/2" cubes
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4 teaspoon extra virgin olive oil
  • 1 celery stalk, chopped
  • 1 pound shiitake mushrooms, chopped
  • 1 1/2 cup currants
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon fresh rosemary, stemmed and chopped
  • 1 teaspoon fresh oregano, stemmed and chopped
  • 1 cup walnuts, toasted and chopped
  • 2 ounces Egg Starts
  • 6 ounces organic egg whites
  • Salt and freshly ground pepper, to taste
  • 1 1/2 cup vegetable stock
4/5 (1 Votes)

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Like a cross between a dressing and a savory bread pudding, this rich mix of slightly sweet cornbread, earthy dried...

  • 1/3 cup plus 1/4 cup butter
  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 5 1/4 cups milk
  • 8 large eggs
  • 4 ounces dried porcini mushrooms
  • 2 leeks, halved lengthwise, rinsed well, white and light green parts thinly sliced
  • 3 loves garlic, minced
  • 2 shallots, minced
  • 4 fresh sage leaves, minced
  • 12 ounces baguette or similar French bread, cut into 1/2-in. cubes
  • 10 ounce gorgonzola dolce cheese
4/5 (1 Votes)

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Wild rice stuffing highlights a blend of wild mushrooms and seasoned with sage and thyme

  • 8 tablespoons butter, 1 stick
  • 4 large onions, halved, and thinly sliced
  • 1 1/4 pounds assorted wild mushrooms sliced, such as crimini and stemmed shiitake
  • 3 tablespoons chopped fresh thyme
  • Salt, to taste
  • Freshly-ground black pepper, to taste
  • 5 cups canned low-salt chicken broth
  • 3 teaspoons chopped fresh sage
  • 1 1/3 cups wild rice, about one 8-ounce package
  • 1 1/4 cups long-grain white rice
  • 1 3/4 cups coarsely-chopped dried pears (optional)
  • 3/4 cup chopped fresh Italian parsley
4/5 (1 Votes)

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Mashed sweet potatoes are seasoned with a little honey, ginger, and cardamom which adds a great flavor to this popu...

  • 2 pounds sweet potatoes
  • 8 ounces russet potatoes
  • 4 tablespoons of unsalted butter, 1/2 stick
  • 1/4 cup fresh grated ginger
  • 2 tablespoons honey
  • 1 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
0/5 (0 Votes)

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Wild Rice Stuffing is a wonderful way to have the flavors of a traditional stuffing with wild rice - perfect for so

  • 1 1/2 cups wild rice blend (I like Lundberg Wild Blend)
  • 2 1/4 cups gluten-free chicken broth
  • 1 dried bay leaf
  • Salt and pepper
  • 4 slices bacon, chopped
  • 2 tablespoons butter
  • 1 jumbo shallot, or 1 small onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, finely chopped
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1/4 cup whole almonds, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup freshly grated parmesan cheese, optional
0/5 (0 Votes)

By

Nennie's Stuffing is our families favorite

  • 12 hard rolls
  • 1/2 cup warm water
  • 1 large onion, cut into small pieces
  • 1 can sliced mushrooms, drained
  • 1 tablespoon canola oil
  • Salt and pepper, to taste
  • 5 eggs
0/5 (0 Votes)

By

Use this wild rice and mushroom stuffing as a side, or to stuff a chicken, turkey or cornish hen

  • 2 cups cooked basmati rice, white or brown
  • 1 cup cooked wild rice
  • 1 cup button mushrooms, sliced
  • 3 portabella mushroom caps, chopped
  • 1 cup oyster mushrooms, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 cup celery, chopped
  • 1/4 cup fresh sage, minced
  • 1 tablespoon dried Marjoram
  • 2 teaspoon seasoning salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 cups chicken or vegetable stock, as needed
0/5 (0 Votes)

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This is a terrific recipe for traditional stuffing, that includes some mushrooms

  • 6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped mushrooms
  • 1 cup fat-free chicken or vegetable broth, room temperature
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1 tablespoon light whipped butter or light buttery spread (like Brummel & Brown)
  • 2 cloves garlic, finely chopped
  • Salt, pepper, rosemary, thyme, to taste
0/5 (0 Votes)

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Filled with the vibrant flavors of cremini mushrooms, balsamic vinegar, shallots, and rich walnuts, Roasted Mushroo...

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar, divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 3/4 cup walnuts, toasted, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • baked tortilla chips or pita bread to serve
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Roasted Mushroom, Lentil, and Walnut Pâté Slow Cooker Stuffing