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Olive & Onion Top O’ the Stove Stuffing!

makes 8 cups

8 cups water
1 tsp. sea salt
4 cups onions, chopped
1/2 cup olive oil (you can also use sunflower, safflower or soy oil)
1/2 cup vegan margarine (such as Earth Balance natural buttery spread)
6 cups (approx. 2/3 of a 14 oz bag) herb-seasoned stuffing (Arnold Premium stuffing is a good one to work with for consistency)
1/4 tsp. paprika
1 tsp. poultry seasoning
1˝ tsp. sea salt
1 cup olives or apples, chopped (or you can use 1/2 cup of each instead)

  1. Bring the 8 cups water to a boil, then add the sea salt.
  2. Place oil and margarine in small saucepan. Melt over low heat.
  3. Chop onions.
  4. Once water has boiled, place onions in, cover, reduce heat, simmer 10 minutes then drain, reserving 2 cups of this onion water to moisten stuffing later.
  5. Combine stuffing, spices and 1˝ tsp. sea salt.
  6. Add the melted oil and margarine. Mix well.
  7. Add onions and olives (or olive/apple mixture). Mix until well combined.
  8. Slowly add reserved onion water, using only as much as you need to moisten it — you want it to be moist, not wet.
  9. Toss until thoroughly combined.
  10. Store in an ovenproof casserole dish until ready to serve.
  11. If you refrigerate it for later use, you can warm this in the oven at 350 for 20-30 minutes before serving.

This goes great with the Tofu’led You Turkey or the Crock Pot Roast!

Did you know that Poultry Seasoning does not contain ANY poultry or other animal-derived ingredients? Well, it’s true. Here’s a recipe to make your own: 2 Tbsp. EACH dry marjoram, dry savory and dry parsley; 1 Tbsp. dry sage, 1 1/2 tsp. dry thyme. Combine. Makes 1/3 cup. There are also variations on the market which contain rosemary, black pepper and nutmeg. Try a variety including each herb and spice to create your own!

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