VRG > Vegetarian Journal > 2004 Issue 2 > Vegan Cooking Tips

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VEGAN COOKING TIPS

STUFFINGS

By Chef Nancy Berkoff, RD, EdD, CCE

Stuffing satisfies the taste buds without taxing labor or stretching the budget. You can purchase stuffing mixes that come with the fixings: bread or cornbread cubes and seasoning packets. Better yet, make your own stuffing. Preparing stuffing is as easy as tossing bread cubes with spices, herbs, and enough liquid to moisten.

First, allow fresh white bread, wheat bread, or cornbread to dry long enough so that you can cube it. Be sure extra sweet rolls and muffins are dry enough to chop. Save the end slices of white, wheat, and sourdough bread for savory stuffings, as well as extra cornbread, dinner rolls, and crusty French and Italian bread for sweet stuffing.

For savory stuffings, combine coarse fresh or dry bread cubes with vegetable or mushroom broth, remembering that fresh bread cubes will soak up more liquid. Add sautéed or steamed minced carrots, celery, onions, mushrooms, bell peppers, cut corn, canned tomatoes, cooked lentils, pearl onions or peas, and seasonings that best complement the rest of the meal. Dry poultry seasoning is fine to add flavor, or you can use your favorite dried herb and spice combos.

If you are making sweet stuffings, combine finely diced fresh or dry bread cubes with liquid, such as apple, orange, or pineapple juice, or liquid drained from canned fruit. Then, add chopped canned peaches, apricots, pears, or plums; minced dried apricots, prunes, or figs; raisins; dried cranberries; canned crushed pineapple; shredded carrots; frozen, thawed sliced raspberries; shredded coconut; crushed nuts; or chocolate chips. To season, combine ground cinnamon, nutmeg, ginger, mace, and a pinch of cloves along with fresh or dry lemon or orange zest. Press mixture into loaf pans, baking dishes, or muffin tins, and bake until thoroughly heated.

You can easily enjoy great stuffings during any time of the year. Prepare extra stuffing, bake in muffin tins, and freeze until needed. Never refrigerate or freeze uncooked stuffing. Cook it, cool it, and freeze it. When ready to use, don't let stuffing thaw. Just heat it in the oven or, for individual portions, in the microwave.

Stuffings can be served as a meal or incorporated into any part of a meal. Fill tomatoes, peppers, sweet onions, zucchini, butternut squash, or mushroom caps with savory stuffing, and serve as an entrée or side dish. Savory stuffings are a pleasant alternative to potatoes, rice, and cooked grains. Load fresh apples or canned peach halves with sweet stuffing, or place a scoop of sweet stuffing on a dish with a pineapple ring to make a sweet side dish or dessert.

In fact, sweet stuffings make a good base for carrot and zucchini bread or for desserts, such as bread pudding. Begin with dry bread and muffins. Finely dice the bread so that it can absorb maximum moisture. Bake and freeze, then reheat when needed. Serve dessert stuffings with heated maple syrup or applesauce, chopped canned fruit, a scoop of sorbet, or crushed fresh or canned pineapple.

AT THE STORE

Look for these selections in your local market.

Croutons
  • Brownberry (Division of Arnold Foods)
  • Salad Nuggets by American Marketing, Bloomfield, NJ (OU)
  • Pepperidge Farm Unseasoned Bread Cubes
  • Mrs. Cubbison's Unseasoned Bread Cubes
Stuffing Mix
  • Mrs. Cubbison's Cornbread, Cubed and Seasoned Varieties (Not stove top variety, which may have chicken stock)
  • Pepperidge Farm Seasoned
  • Allergycare Stuffing Mix Herb and Onion — Advertised as "suitable for vegans" — Dairy-, egg-, gluten-, wheat-, and yeast-free. Ingredients: brown rice flakes, mixed dried herbs, dried onions. Requires mixing with water and baking in oven. Available at <www.goodnessdirect.co.uk>

Top of the Stove Stuffing Mix I

(Makes eight 1/2-cup servings)

Now

  • 3-½ cups unseasoned bread cubes
  • 3 Tablespoons dried celery flakes
  • 2 Tablespoons dried parsley
  • 2 Tablespoons dried onion
  • 1 teaspoon poultry seasoning
  • ½ teaspoon sage

Measure and combine ingredients. Store in an airtight container.

Later

  • 1 cup vegetable broth
  • 2 Tablespoons vegan margarine

In a large saucepan, combine broth and margarine with dry mix. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Remove from heat and allow to stand for 5 minutes before serving.

Total calories per serving: 222 Fat: 5 grams
Carbohydrates: 36 grams Protein: 6 grams
Sodium: 507 milligrams Fiber: 2 grams

Note: If you like, add sautéed or steamed chopped vegetables, sliced canned or fresh mushrooms, or chopped onions to stuffing while it is simmering.

Top of the Stove Stuffing Mix II

(Makes six ½-cup servings)

Now

  • 2 cups unseasoned bread cubes
  • ¼ cup chopped pistachios, pecans, or walnuts
  • 2 Tablespoons dried parsley
  • 1 Tablespoon poultry seasoning
  • 1 teaspoon dried rosemary

Measure and combine ingredients. Store in an airtight container.

Later

  • 1 cup vegetable stock

Heat vegetable stock in a medium pot and bring to a boil. Add stuffing mix, reduce to simmer, stir well, and allow mixture to simmer for 3 minutes. Remove from heat and allow mixture to sit, covered, for 5 minutes before serving.

Total calories per serving: 184 Fat: 5 grams
Carbohydrates: 28 grams Protein: 6 grams
Sodium: 389 milligrams Fiber: 2 grams

Stuffing Variations

If using a packaged stuffing mix, combine stuffing with seasoning packet before proceeding with recipe. If making your own mix, combine each pound (about 2-1/4 cups) of dried bread cubes or croutons with 2 teaspoons dried parsley, 1/2 teaspoon black pepper, 1/2 teaspoon dried sage, 1 teaspoon dried tarragon, and 1/2 teaspoon dried rosemary. Or, you can use 2 Tablespoons poultry seasoning for each pound dried bread cubes or croutons.

For the following recipes, a standard loaf pan or an 8" x 8" casserole dish will work well. You can also use muffin tins.

ALMOND-APPLE STUFFING

(Serves 16)

    Vegetable oil spray

  • 2 pounds stuffing mix combined with seasoning packet
  • 1-½ cups chopped celery
  • 1-½ cups chopped onions
  • 4 green apples, cored, then cut into ½-inch pieces
  • 1-½ cups raisins
  • 1 cup chopped parsley
  • 1-½ cups apple juice
  • ½ cup vegetable oil
  • 1 cup sliced almonds

Preheat oven to 350 degrees. Spray a baking dish with oil. In a large bowl, combine stuffing mix, celery, onions, apples, raisins, and parsley. Moisten with apple juice and oil, tossing lightly but well. Add more apple juice if needed. Cover and bake for 30 minutes until heated through. Uncover, sprinkle with almonds, and bake 5-10 minutes longer.

Total calories per serving: 400 Fat: 12 grams
Carbohydrates: 67 grams Protein: 8 grams
Sodium: 921 milligrams Fiber: 5 grams

ORANGE-PARSLEY STUFFING

(Serves 16)

  • Vegetable oil spray
  • 2 pounds stuffing mix combined with seasoning packet
  • ½ cup vegetable oil
  • 1 cup orange juice
  • 2 green apples, unpeeled and diced
  • ½ cup chopped fresh parsley
  • ½ cup chopped dried apricots
  • ½ cup wheat germ

Preheat oven to 350 degrees. Spray a baking dish with oil. Combine stuffing mix with oil, orange juice, apples, parsley, apricots, and wheat germ. Combine well. Pack tightly into baking dish. Bake for 30 minutes or until golden brown.

Total calories per serving: 323 Fat: 9 grams
Carbohydrates: 52 grams Protein: 8 grams
Sodium: 903 milligrams Fiber: 3 grams

DRIED FRUIT BREAD PUDDING

(Serves 12)

Suitable to use as a sweet side dish or dessert.

  • Vegetable oil spray
  • 1-½ pounds (about 3½ cups) stuffing cubes or croutons
  • ½ cup vegetable oil
  • 1-½ cups apple juice or juice drained from canned fruit
  • 1 cup raisins
  • 1 cup dried apricots, chopped
  • ¾ cup canned crushed pineapple, not drained
  • 1 cup pecans, chopped (optional)

Preheat oven to 325 degrees. Spray a baking dish with oil. In a mixing bowl, combine all ingredients and stir to thoroughly moisten. Transfer into baking dish and bake until golden brown, about 30 minutes. Serve with heated maple syrup, a scoop of sherbet or vegan frozen dessert, or hot applesauce.

With optional pecans included:

Total calories per serving: 467 Fat: 18 grams
Carbohydrates: 69 grams Protein: 8 grams
Sodium: 911 milligrams Fiber: 5 grams

CRANBERRY-MAPLE STUFFING

(Serves 16)

Suitable to use as a sweet side dish or dessert.

  • 1 cup fresh or frozen cranberries
  • ½ cup peeled and diced apples
  • 1 cup raisins
  • ½ cup vegetable oil
  • ½ cup maple syrup
  • ¼ cup apple juice
  • 2 Tablespoons apple juice concentrate
  • 2 pounds (about 4-½ cups) stuffing cubes or croutons

Preheat oven to 350 degrees. Combine cranberries, apples, raisins, and oil in a small pot. Add maple syrup and just enough water to cover. Cook over medium heat until cranberries begin to pop, about 5 minutes. Remove from heat and stir in juice concentrate. Add stuffing cubes or croutons. Transfer to baking dish or muffin tins. Bake for 30 minutes.

Total calories per serving: 351 Fat: 9 grams
Carbohydrates: 62 grams Protein: 7 grams
Sodium: 907 milligrams Fiber: 3 grams

APPLESAUCE STUFFING

(Serves 12)

Suitable to use as a dessert or sweet side dish.

  • 1-½ pounds cornbread stuffing mix
  • 3 cups applesauce
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 2 teaspoons orange zest
  • 2 Tablespoons orange juice concentrate
  • 1-2 cups apple juice

Preheat oven to 350 degrees. Mix all ingredients except apple juice together. Slowly add apple juice, using just enough to moisten the mixture; you may need as little as 1/2 cup. Transfer into loaf pans or muffin tins and bake until golden brown, about 30 minutes.

Total calories per serving: 256 Fat: 2 grams
Carbohydrates: 53 grams Protein: 6 grams
Sodium: 913 milligrams Fiber: 7 grams

CARROT-RAISIN STUFFING BREAD

(Serves 10)

Suitable to use as a sweet side dish or dessert.

  • Vegetable oil spray
  • 1 pound cornbread stuffing mix
  • ¼ cup vegetable oil
  • 1-¼ cups fresh shredded carrots
  • 1 cup raisins
  • 1 cup canned crushed pineapple, not drained
  • ½ cup apple juice
  • ½ cup water
  • ¼ cup silken tofu

Preheat oven to 350 degrees. Spray loaf pans with oil. In a large mixing bowl, combine all ingredients, stirring to mix well. Transfer into loaf pans and pack in tightly. Bake for 30 minutes or until a knife inserted into the center comes out clean.

Total calories per serving: 297 Fat: 7 grams
Carbohydrates: 53 grams Protein: 6 grams
Sodium: 741 milligrams Fiber: 7 grams

CITRUS RAISIN DRESSING

(Serves 12)

Suitable to use as a sweet side dish or dessert.

  • ¾ cup diced fresh or canned grapefruit segments
  • ½ cup diced fresh orange segments
  • ¼ cup chopped walnuts (optional)
  • 1-½ pounds cornbread stuffing mix
  • ¼ cup raisins
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • ½ cup vegetable oil
  • 3 Tablespoons brown sugar
  • 1 cup orange juice

Preheat oven to 325 degrees. Combine grapefruit, oranges, and walnuts with stuffing mix. Stir in raisins, zests, and oil. Add brown sugar to the orange juice, and slowly add the juice until mixture is moistened. Pack into loaf pan or muffin tins and bake for 30 minutes or until golden brown.

With optional walnuts included:

Total calories per serving: 350 Fat: 13 grams
Carbohydrates: 53 grams Protein: 7 grams
Sodium: 912 milligrams Fiber: 7 grams

FRUIT-NUT DRESSING CASSEROLE

(Serves 16)

  • Vegetable oil spray
  • 2 pounds stuffing mix combined with seasoning packet
  • ½ cup chopped dried prunes
  • ½ cup chopped celery
  • ½ cup chopped peeled apples
  • ½ cup raisins
  • ½ cup chopped onions
  • ½ cup chopped almonds
  • ½ cup olive oil
  • ½ cup apple juice

Preheat oven to 350 degrees. Spray a baking dish with oil. Combine stuffing mix, prunes, celery, apples, raisins, onions, and almonds with olive oil. Gradually add juice to the mixture. Transfer into prepared baking dish. Cover and bake for 30 minutes. Remove cover and bake 5-10 minutes longer for a crispier top.

Total calories per serving: 336 Fat: 10 grams
Carbohydrates: 54 grams Protein: 7 grams
Sodium: 908 milligrams Fiber: 3 grams

MEDITERRANEAN STUFFING

(Serves 16)

Vegetable oil spray
2 pounds stuffing mix combined with seasoning packet
1-¾ cups canned marinated artichoke hearts, chopped but not drained
1 pound frozen chopped spinach, thawed and squeezed dry
1 Tablespoon dried oregano
1 Tablespoon dried basil
3 Tablespoons nutritional yeast or grated vegan parmesan cheese
1 cup vegetable broth

Preheat oven to 350 degrees. Spray a baking dish with oil. In a large bowl, combine stuffing mix with artichoke hearts. Add remaining ingredients and toss together lightly. Place in casserole dish and bake for 45 minutes. Uncover for the last 15 minutes for a crispier top.

Total calories per serving: 246 Fat: 3 grams
Carbohydrates: 47 grams Protein: 8 grams
Sodium: 1,005 milligrams Fiber: 4 grams

SALSA STUFFING

(Serves 16)

  • 2 pounds cornbread stuffing mix combined with seasoning packet
  • ½ cup vegetable oil
  • 1 cup tomato juice
  • ½ cup canned chopped tomatoes, drained
  • ½ cup salsa
  • 1 cup olives, chopped
  • 1 cup corn (whole kernel), drained

Preheat oven to 325 degrees. Mix all ingredients together until well combined. Pack into baking dish and bake for 40 minutes or until golden brown.

Total calories per serving: 297 Fat: 10 grams
Carbohydrates: 46 grams Protein: 7 grams
Sodium: 1,045 milligrams Fiber: 7 grams