> Why not make a stuffing recipe that's geared toward vegetarians

What a good idea! I found three in my Meal-Master:

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Brazil and Cashew Nut Roast with Chestnut Stuffing
Categories: Try it, Main dish, Vegan
Yield: 8 servings

MMMMM----------------COMPASSIONATE COOK; NEWKIRK---------------------
2 tb Butter; or water
1 md Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks
-- finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
-- (available at some
-- health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 ts Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat
and cook the onion until transparent, about 5 to 7 minutes. Add the
garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts,
millet, bread crumbs, potatoes, herbs and spices, lemon juice, and
grated rind. Add enough wine, stock, or water to moisten the mixture
so it holds together. Season lightly with salt and pepper and mix
well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with
chestnut puree, then add the remaining loaf mixture. Bake for 45
minutes.

If desired, serve with gravy.

Posted 02-27-94 by KAREN MINTZIAS on F-Inter Co

From the recipe files of www.SteigerFamily.com:

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Butternut Squash with Stuffing
Categories: Try it, Vegan, Main dish
Yield: 8 servings

4 md Butternut squash
2 c ;water
3/4 c Wild rice, raw; rinsed
3 tb Soy margarine, divided
1 c Onion, red; chopped
1 Garlic clove; minced
2 1/2 c Bread crumbs, whole wheat;
-firmly packed
1 tb Sesame seeds
1/2 ts Each:
Sage
Thyme
1 ts Salt, seasoned
1 c Orange juice, fresh

Preheat the oven to 350 degrees.

Halve the squashes and scoop out seeds and fibers.
Place them cut side up in shallow baking dishes and
cover tightly with covers or foil. Bake for 40 to 50
minutes, or until easily pierced with a knife, but
still firm.

In the meantime, bring the water to a boil in a
saucepan. Stirin the rice, reduce to a simmer, then
cover and cook until the water is absorbed, about 40
minutes.

Heat 2 T of the soy margarine in a skillet. Add the
onion and garlic and saute until the onion is limp and
golden.

In a mixing bowl, combine the cooked wild rice with
the sauteed onion and the remaining ingredients. When
the squashes are cool enough to handle, scoop out the
pulp, leaving firm shells aobut 12/2 inch thick. Chop
the pulp and stir it into the rice mixture. Stuff the
squashes, place in foil-lined baking dishes, and cover.

Before serving, place the squashes in a preheated
350-degree oven. Bake for 20 minutes, or until well
heated through.

Posted on GEnie Food & Wine RT Oct 10, 1993 by DEEANNE

From the recipe files of www.SteigerFamily.com:

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Parsley Stuffing Balls
Categories: Try it, Side dish, Vegan, Christmas
Yield: 12 servings

MMMMM----------------ROSE ELLIOT'S VEGETARIAN CHR---------------------
12 oz Soft white breadcrumbs
6 oz Butter (or margarine -KM)
1 Onion; grated
2 ts Mixed herbs
6 tb Chopped parsley (or more)
1 Lemon (or more); rind grated
Lemon juice
Salt
Black pepper, ground

Mix all ingredients together, adding grated lemon rind and juice and
salt and pepper to taste. Roll the mixture into balls about the size
of walnuts and put them, a little apart, in a greased baking tin.
Bake them for about 25 minutes in an oven preset to 190 C/375 F/Gas
Mark 5, turning them after about 15 minutes so that they become crisp
all over.

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

From: Karen Mintzias Date: 04-04-94
The Lunatic Fringe Bbs (978) F-Inter Co

Brought to you by MMCONV and www.SteigerFamily.com:

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--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
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