Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water and bouillon cube; stir until dissolved.

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  • 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.

Cook's Note:

Veggie bouillon cubes usually make 2 cups broth, so read the instructions and cut cube in half, if needed.

Nutrition Facts

225 calories; protein 4.4g; carbohydrates 28.6g; fat 10.4g; cholesterol 22.9mg; sodium 420.5mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2020
We really enjoyed this stuffing. It's very well seasoned with the herbs and vegetables, and was very easy and quick to put together. Only problem I had was that it was just a little too wet. I solved that by leaving it on the stove turning the heat up. That took care of the wetness and also crisped up some of the cubes very nicely. I'll be using this again for sure. Read More
Rating: 4 stars
12/21/2020
The seasonings were good and it was very easy. The only thing I would change would be maybe a few more veggies.. mushrooms/carrots and bake a bit in oven to get the crunchy top Read More
Rating: 5 stars
02/04/2021
Loved this! Quick and tasty, just like boxed stuffing. I added a "vegan egg" by adding 3 tablespoons aquafaba and 1/4 teaspoon baking powder to the boiling broth. Read More
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