Sweet And Spicy Vegetarian Stuffing Recipes

Steps:

• Combine boiling water and bouillon cube; stir until dissolved.
• Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
• Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

Steps:

• With four tablespoons of water, sauté the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes.
• In a bowl, place bread cubes; mix with the cooked vegetable.
• In a lower heat warm the apple juice and orange juice.
• Pour the juice gradually to the stuffing and mix it well.
• Season stuffing with salt and pepper; if it is dry, add vegetable stock.
• Heat the oven to 350 degree.
• Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes.
• Uncover and bake for five minutes. Serve it warm.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.
• Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 mins.
• Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.
• Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses. Make up to two days ahead. Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 mins.

Steps:

• Heat the butter in a large saucepan until melted.
• Add the onion and celery and cook until they're soft.
• Add the broth and bring to a boil.
• Once boiling, remove the pan from the heat.
• Add the stuffing and mix lightly.
• In a separate skillet, break up and brown the sausage.
• Once sausage is browned, add the crushed red pepper and cook for another 2 minutes on low.
• Add the sausage to the stuffing mixture.
• Add the honey and stir everything lightly.
• Spoon the stuffing mixture into a greased 3-quart casserole and cover.
• Bake at 350°F for 30 minutes or until the stuffing mixture is hot.