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Vegetarian no-bake stuffing recipe

Vegetarian no-bake stuffing recipe

  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Vegetarian stuffing

I invented this recipe because I found it impossible to fit anything more in the oven when cooking a big family feast, therefore this stuffing is made on the hob and tastes just as delicious. Great served alongside Christmas turkey, roasties and all the other yummy side dishes.

3 people made this

IngredientsServes: 4

  • 1 large carrot, grated
  • 1 large onion, finely chopped
  • 210g dry bread crumbs
  • 3 teaspoons chopped fresh parsley
  • 3 teaspoons fresh thyme
  • 220g butter

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a large bowl combine carrot, onion, bread crumbs, parsley and thyme; mix well.
  2. In a large saucepan melt butter over medium heat. Reduce heat and stir in carrot mixture. Cook, stirring occasionally, until onion and carrot are tender and mixture is heated through, about 15 minutes.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (6)

by mousie8 was a bit too buttery, though. next time i would use at the most 3/4 c. also, i baked it for about 20 min at 350 after i cooked it on the stovetop to make it a bit crispier.-08 Oct 2005


I made this stuffing as I had a ton of breadcrumbs & no idea what to do with them! We eat a loaf produced by Warburtons which contains lots of poppy, sunflower & sesame seeds & also millet, which made my personal version of this stuffing very tasty indeed. I also substituted a quarter of the butter with virgin olive oil which gave a Meditteranean twist.This was the first time I've ever made my own stuffing & was a simple, easy recipe to start with. It went very well with the roast chicken we ate, but my other half says he prefers the shop-bought stuff No pleasing some people!-12 Apr 2003

by AuntE

Nice flavor and nice to have the veggies in the stuffing. My boys love stuffing so when I can get an extra veggie in I'm a happy mama.-15 Mar 2012

33+ Easy No-Bake & Raw Vegan Desserts

The best no-bake and raw vegan desserts ranging from brownies and cake to mini tarts, caramel slices, bars and puddings. Try these easy, healthy and family-friendly vegan treats!

No matter if you want to enjoy some plant-based cake, cookies or pudding this summer &mdash no need to heat up your whole kitchen for a sweet treat!

We collected over 30 easy no-bake and raw vegan desserts that are indulgently delicious and secretly healthy. The recipes are made with genius food swaps to create nutritious treats that taste fantastic!

No-bake and raw vegan desserts are the perfect combination of good-for-you yet finger-licking-good. Not that there&rsquos anything wrong with an obviously rich treat that doesn&rsquot even claim to be anywhere near healthy.

But why not add some easy no-bake cookies or raw vegan cakes to your usual sweet goodness? We&rsquove been making them for family birthdays and here&rsquos a fun fact for you: our wedding cake actually was a raw vegan cheesecake!

Our parents and siblings are still raving about it years later, so this cashew-vanilla-coconut layered treat is surely something to remember. Other delicious vegan desserts can be found in our vegan Valentine&rsquos Treats post and this Mother&rsquos Day recipes article.

There are so many reasons why you should try at least a few of these easy raw vegan desserts &mdash their improved nutritional value compared to traditional recipes, to widen your repertoire and to whip up a delicious no-bake cake on an unbearably hot summer day!

2015 was, without a doubt, a big year for desserts, but one particular type of dessert stood out as a favorite among Green Monsters: no-bake. Every one of the amazing desserts on this list requires absolutely zero fussing over a hot oven or stove-top, just a powerful food processor and a freezer. Who could argue with easy recipes and results that make you feel like a professional?

Dive right in to the top twenty no-bake desserts of 2015, according to our Green Monsters. But be warned: you might want to try your hand at making every single decadent treat on the list.

How to make Vegetarian Mexican Stuffing

Of course I’m a fennel lover. You may also enjoy these recipes with fennel: Potato Fennel Gratin (my go-to potato side-dish) and Chicken Tortilla Soup (oh man, I love this soup!)

  • Saute the onion and fennel, adding in more veggies.
  • Salt and pepper to taste, with yummy lime juice and zest.
  • Mix together with the cornbread cubes. And it will fall apart.
  • Place in a 9吉 pan and bake.
  • The garnish is always delish with fresh herbs. We love cilantro!

It seems that no sooner than the trees have turned and leaves have fallen to the ground, that the winter rains and frozen mornings have created a beautiful, cozy wonderland.

Just in time for Thanksgiving. And just in time for deepening relationships with our family and friends.

How to Make Vegetarian Stuffing

First of all prepare ingredients: oil, butter, onions, mushrooms, carrot, salt, garlic powder, dried cranberries, vegetable stock and dry bread cubes. Second of all, saute diced onions for 10 minutes. Add shredded carrot and mushrooms. Cook for 15-20 minutes on low heat. Add seasoning, cranberries, vegetable stock and diced bread. Finally, bake for 30 minutes at 350 F.

No-Bake Almond-Oat Energy Bites

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  • 2 1/2 cups rolled oats (regular or quick-cooking)
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/2 cup raisins
  • 2 Tbs. raw sunflower seeds
  • 1 tsp. cinnamon
  • 1/2 cup almond butter
  • 1/3 cup plus 1 Tbs. honey
  • 2 Tbs. barley malt syrup
  • 1 tsp. vanilla extract


1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in food processor until powdery. Transfer to medium bowl set aside.

2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.

3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.

No-Bake Vegan Stuffed Peppers

Vegan stuffed peppers are an all-time family favourite. They’re easy to make, adaptable to whatever you have on hand and can be made ahead for a quick dinner with minimal prep. With a cheap filling of rice, mushrooms and carrots, these stuffed peppers are perfect for a filling meal on a budget.

Stuffed vegetables of any sort has always been a no-brainer for an easy and satisfying plant-based meal. The times I’ve been invited to eat at someone’s house and they didn’t totally freak out at the thought of a vegan coming to dinner (which is more often the case than not), I’ve usually been served some kind of stuffed veggie.

Vegan stuffed peppers are so easy to make and you can’t really screw them up. Cook up some rice, or your favourite grain: barley, quinoa, couscous, etc., choose some veggies or beans to add in, season with your herbs and spices of choice and stuff it in those peppers! There are a million different directions you could take depending on which veggies and spices you choose.

You’re probably used to stuffed peppers being baked, but for our vegan stuffed peppers that’s not necessary. Baking is usually just to melt the cheese on top but since I don’t use any vegan cheese substitutes, we don’t need to bake. The peppers are boiled in the pot along with the rice for just a couple of minutes to soften them.

I’ve used brown rice for this recipe because the longer cooking time means that you can sauté the onions and other filling ingredients while the rice is cooking. Just a couple of minutes before the rice is done, pop your peppers into the pot to soften, then drain the rice and mix it in with the rest of the filling. Stuff your still-hot peppers with the rice mixture (don’t burn your fingers) and serve!

Note about prices: Many people have noticed that my peppers are very cheap. I often buy them undersized, blemished and on sale. I also live in a pepper-growing region so they’re cheap in general.

  • 1 loaf (about 8 cups) Little Northern Bakehouse Seeds & Grains gluten-free bread, cut into 1-inch cubes
  • 2 Tablespoons pepitas (pumpkin seeds)
  • 2 Tablespoons sunflower seeds
  • 1 Tablespoon whole grain millet (or more pumpkin seeds)
  • 3 Tablespoons vegan butter
  • 3 Tablespoons olive oil
  • 4 Cups thinly sliced shiitake mushrooms (or a combination of shiitake and oyster mushrooms)
  • 2 medium leeks, white and light green parts, halved and thinly sliced
  • 1/3 Cup minced shallots (about 1 large or 2 small shallots)
  • 2 ripe but firm pears, such as bartlett or bosc, chopped into 1/2-inch cubes
  • 1 Tablespoon fresh sage leaves, minced
  • 1 Teaspoon fresh thyme leaves
  • Pinch dried rosemary and nutmeg
  • 2 1/4 Cups vegetable broth
  • 1/2 Teaspoon each kosher salt and pepper

Grease a 3 quart (9x13) baking dish with vegan butter or olive oil.

Spread the seeds out on a small baking sheet and toast for 4-6 minutes, until fragrant and beginning to turn golden brown.

At the same time, spread the bread cubes evenly over a baking sheet and toast for 4-10 minutes, or until crispy and lightly browned, tossing every 4 minutes (if using a dark coated baking sheet, toasting time will be only around 4-5 minutes).

When the bread is toasted, transfer it to a large mixing bowl.

Melt 1½ tablespoons butter in a large skillet and add 1½ tablespoons olive oil and a pinch of salt.

Toss in the sliced mushrooms and cook, stirring, until the mushrooms soften, 3-5 minutes.

Transfer to the bowl with the bread.

In the same skillet, melt remaining 1½ tablespoons butter with remaining 1½ tablespoons olive oil.

Add the leeks and shallots and cook, stirring, for 3 minutes until they begin to soften.

Add the chopped pear and cook, stirring for 2 more minutes.

Transfer to the bowl with the bread.

Toss the bread and vegetables together with fresh thyme, sage, rosemary, and nutmeg.

Add 1¾ cups vegetable broth and toss well.

If it still feels dry, add up to ½ cup more vegetable broth, as needed.

Pour into prepared pan and sprinkle with toasted seeds.

Bake on the middle rack for 20-30 minutes, until the top is golden brown and toasted.

Serve immediately or over with foil and a towel to keep warm until ready to serve.

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.

3 Easy No-Bake Vegan Dessert Recipes

The first recipe is chocolate peanut butter oatmeal bars. This easy dessert combines 2 of the best flavors (peanut butter and chocolate). This delicious dessert is light, healthy and easy to make. Check out the recipe here: Chocolate Peanut Butter Oatmeal Bras

Tahini Fudge:

This vegan tahini fudge is one of the easiest recipes ever! You just need to put all the ingredients in one bowl, stir it, pour and just wait until it set. The result is AMAZING! Check out the recipe here: Tahini Fudge

Healthy Date Bars:

This easy and healthy dessert doesn&rsquot contain any sugar all the sweetness comes from the dates. These healthy date bars are vegan, gluten free, raw and super delicious. A must try recipe. Check out the recipe here: Healthy Date Bars

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