• 1 c. water
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 3 carrots, peeled, diced
  • 2 green onions, chopped
  • 1/4 c. fresh parsley, minced
  • 2 cloves garlic, minced
  • 1/2 tsp. sea salt
  • 3 Tbsp. nutritional yeast flakes
  • 1/2 Tbsp. olive oil
  • 4 c. dry stuffing cubes


  1. Into a large saucepan, pour 1 cup water and bring to a boil. When water starts to boil, add remaining ingredients except stuffing cubes. Cover and cook until vegetables are crisp-tender.
  2. Remove from heat. Add stuffing, tossing gently to moisten evenly. Cover, let stand 5 minutes.

You can make your own stuffing cubes by cutting whole wheat bread into cubes and baking at 250 degrees for about 45 minutes, or until dry.

Browse Cook(s): Kyong Weathersby
Browse Theme(s): 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.