• 1 ½ c. sweet onion, finely chopped
• 1 ¾ c. celery, finely diced
• 2 cloves fresh garlic, minced
• 3 c. portabella mushrooms (or your favorite mushrooms), coarsely chopped
• 2 Tbsp. extra virgin olive oil
• 4 c. stuffing mix
• 4 Tbsp. soy margarine, melted
• 1 c. water
• 1 Tbsp. McKay’s Chicken Style Seasoning


  1. Sauté the first 4 ingredients until the onion is clear and the celery is soft. Pour into a large mixing bowl and add the stuffing mix and stir to mix.
  2. In a separate bowl add the melted soy margarine and seasoning to the water. Stir and add to the vegetable mixture. Stir well to combine.
  3. Use for Stuffed Gluten Roast, or serve as a side dish to your favorite holiday entree.
Browse Cook(s): Cinda Sanner
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.