Stuffing Recipes for a Vegan and Vegetarian Christmas

12 December, 2005 (17:35)

RECIPES: Tofu Stuffing, Tofu Stuffed Winter Squash, Tofu Pasta Stuffing, Walnut Rice Stuffing, Stuffed Bread Round, Stuffed Green Peppers, Stuffed Eggplant and Stuffed Zucchini

By Rae Udy

Every family has a favorite stuffing to serve for Christmas dinner and vegetarians and vegans don’t have to give it up either. There are virtually an endless variety of stuffing recipes and a wide range of foods to stuff.
Tofu Stuffing is packed with protein and is very versatile. Serve on its own or try filling the centers of winter squash or use as a pasta filling for Manicotti or Rigatoni for a delicious vegetarian main dish. Tofu picks up the flavor of what you cook it with, so it will taste a little different in each dish you make.
Walnut Rice Stuffing is great as a filling for peppers, eggplant or zucchini. High in protein and iron this stuffing makes a great Christmas vegan main dish when served in the center of a large loaf of hearty bread and surrounded by roasted vegetables.
Stretch your definition of foods to stuff to include vegetables, pastas and breads for variety, nutrition and great taste.

TOFU STUFFING
1 large block firm tofu, drained well
2 cups whole wheat bread or cracker crumbs
1 small onion, chopped fine
1 green pepper, seeded and chopped
4 stalks celery, chopped
1 Tablespoon fresh parsley, minced
1 teaspoon dried sage
½ (one-half) teaspoon dried oregano
In a mixing bowl, combine ingredients and mix well. Spoon into a lightly oiled casserole dish. Cover and bake in a preheated 350 degree oven for thirty minutes or microwave for ten minutes on high.

TOFU STUFFED WINTER SQUASH: Cut one or two Acorn squash in half through the middle to form a star-like pattern. Remove seeds and reserve for toasting, (see Vegan Snacks category in the website for recipe), discard membrane. Mound empty squash cavities with uncooked Tofu Stuffing and place on dry cookie sheets. Bake in a preheated 350 degree oven for 45 minutes to one hour or until squash is soft when pierced with a fork and the stuffing is golden brown. Remove from oven and cool five minutes before slicing each squash in half to form a cantaloupe-like shape. Transfer to a lettuce lined platter. One squash will serve four as a main dish.
TOFU PASTA STUFFING: Cook one package whole wheat or soy manicotti or rigatoni according to package directions, do not overcook. Fill cooled shells with uncooked tofu mixture. Place in lightly sprayed nine by 13 inch baking dish in one layer. Pour two cups of your favorite meatless spaghetti sauce carefully over top. Sprinkle with one-half cup Parmesan cheese or soy Parmesan cheese. Bake in preheated 350 degree oven for twenty minutes or microwave for ten minutes until heated through and cheese is melted. Serves eight as main dish.

WALNUT RICE STUFFING
½ (one-half) cup chopped onion
2 Tablespoons olive oil
1 cup long grain brown rice
2 cups cold water
1 teaspoon lemon juice
1 teaspoon oregano
½ (one-half) teaspoon each: sage and thyme
1 cup chopped walnuts
½ (one-half) cup wheat germ
In a large skillet, saute onion in oil until tender. Stir in rice and cook and stir until golden brown. Add water, lemon juice and spices. Bring to boil. Cover and reduce heat to medium-low. Simmer undisturbed until water is absorbed and rice is tender, about thirty minutes. Stir in walnuts and wheat germ. Spoon into lightly oiled casserole dish and bake for thirty minutes. Yields eight servings.
STUFFED BREAD ROUND: Buy or bake one large round loaf of whole wheat or rye bread that has not been sliced. Scoop out the center leaving about one inch on sides and a circle about four inches around on top. Fill cavity with uncooked stuffing, mounding slighlty. Wrap loosely in foil and place on a cookie sheet. Bake for thirty minutes in a preheated 350 degree oven. Remove from oven and cool five minutes before removing foil. To serve, cut in pie-like wedges for eight as main dish or 12 for side dish.
STUFFED GREEN PEPPERS: Core and seed eight large green peppers. Steam over boiling water for five minutes. Remove from heat and rinse with cold water. Fill each with uncooked Walnut Rice Stuffing and place in a nine by 13 inch baking dish. Pour one cup of your favorite meatless spaghetti sauce carefully over filled peppers. Bake uncovered in a preheated 350 degree oven for thirty minutes or until green peppers are tender and stuffing is golden brown. Serves eight as main dish.
STUFFED EGGPLANT: Slice two eggplants in half lengthwise. Scoop out centers leaving one-half inch around shells. Chop the eggplant you have removed and add to the stuffing mixture. Mound uncooked stuffing into eggplant shells. Place in a shallow pan. Pour one cup tomato juice into pan. Bake uncovered for thirty minutes or until eggplant is tender when pierced with a fork and stuffing is golden brown. Remove from oven and cool five minutes before slicing into portions to arrange on platter for main dish to serve eight to twelve depending on size of eggplants.
STUFFED ZUCCHINI: Plan for one eight-inch zucchini per person for a main dish. Slice each zucchini in half lengthwise. Scoop out centers of squash leaving a half-inch shell. Chop removed zucchini and add to Walnut Rice Stuffing or Tofu Stuffing mixture and stir well. Mound each zucchini half with uncooked stuffing and place on a lightly-oiled cookie sheet. Bake in a preheated 350 degree oven for twenty to thirty minutes or until squash is tender when pierced with a fork and stuffing is golden brown. Remove from oven and serve two halves to each person as a main dish.

Posted in Vegan and Vegetarian Side Dishes, Vegan Main Dish, Vegetarian Holiday Menus, Vegetarian Main Dish, Whole Grain Breads

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