Meatless Monday: Vegetarian Stuffing With Whole Wheat Bread

Meatless Monday: Vegetarian Stuffing With Whole Wheat Bread

This week's recipe is Vegetarian Stuffing with Whole Wheat Bread, a healthy spin on grandma's favorite holiday dish.

Published November 21, 2011

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.


Enter Meatless Monday. This week's recipe is Vegetarian Stuffing with Whole Wheat Bread. "Make a healthier vegetarian stuffing by using whole wheat bread, as in this recipe," says the About.com Vegetarian Food about this dish. They add, "Chopped pecans add a bit of texture as well."


Vegetarian Stuffing with Whole Wheat Bread


Serves 8


— 4 cups whole wheat bread, cubed


— 2 tbsp butter or margarine


— 1/2 cup chopped onion


— 3/4 cup chopped celery


— 1/2 cup chopped green bell pepper


— 3/4 cup sliced mushrooms


— 1/2 tsp dried thyme


— 1/2 tsp Spanish paprika


— 1/8 tsp nutmeg


— 1/2 cup raisins


— 1/2 cup chopped pecans


— 1 cup low-sodium vegetable broth


— 1 egg, slightly beaten


Pre-heat oven to 400 degrees.


Bake bread cubes on a pan until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl.


Reduce oven temperature to 350 degrees.


Melt butter in large skillet. Add onion, celery and green pepper and cook until tender, about 15 minutes, adding mushrooms for the last few minutes. Combine with bread in mixing bowl; add seasonings, raisins, pecans, vegetable broth and egg.


Stir well and pour in casserole dish sprayed with cooking spray. Bake covered for about 1 hour.


Nutrition info: 300 calories, 5 g total fat, 2 g saturated fat, 0 grams trans fat, 8 mg cholesterol, 600 mg sodium, 33 g total carbs, 6 g dietary fiber and 14 g protein.


This recipe comes from the Wheat Foods Council

(Photo: Courtesy meatlessmonday.com)

Written by Kellee Terrell


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