Menu Enter a recipe name, ingredient, keyword...



While living in Korea, I made a vegetarian thanksgiving dinner for all my friends and this is the stuffing recipe I created.

Rate this recipe 0/5 (0 Votes)


  • 1 bag wheat bread, dried in oven and crumbled
  • 1 pkg vegetable soup powder
  • 1 pkg mushroom soup powder
  • 1 tsp rosemary, ground
  • 2 tsp sage
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 sweet onion, diced
  • 8 mushrooms, diced
  • 1 tbsp garlic, minced
  • 2 celery sticks, sliced
  • 1/2 cup soymilk


Servings 18
Level of difficulty Average
Preparation time 40mins
Cooking time 80mins
Cost Budget Friendly


Step 1

Caramelize mushrooms, onions, and garlic. Add celery, cook 2 minutes. Add all remaining ingredients.

Step 2

Preheat oven 425*F. Transfer stuffing to a greased pan and bake about 1 1/2 hours until you reach the desired consistency. Stir every 20 minutes or so.

You'll also love

Chef Tips and Tricks

VIDEO: Cheesy Eggplant Hedgehogs

These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make! 



  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

Maw's Turkey Stuffing Apple Stuffing