The Best Gluten-Free Vegan Stuffing
The Best Gluten-Free Vegan Stuffing! Thanksgiving isn't complete without this essential side dish! This award-winning gluten-free stuffing recipe is so easy to make, eggless, allergy-free, and will impress all your holiday guests (even the biggest gluten-eaters!)
- Prep Time: 10 Minutes
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 6-8 Servings 1x
- Category: Side
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 Loaf of Ener-G Light Brown Rice Bread (about 16 slices or 1 full loaf. See notes)
- 8 Hearts of Celery (chopped)
- 6 Large Carrots (chopped)
- 2 Cups of Chopped Portobello Mushrooms
- 1 Medium Sweet Onion (diced)
- 1/2 Cup Fresh Parsley (chopped)
- 1 TB Dried Rosemary (crushed)
- 1 1/2 Tsp Dried Thyme
- 1 Tsp Garlic Powder
- 1 Tsp Ground Sage
- 1/2 Tsp Black Pepper
- 1/2 Cup Water
Instructions
- Preheat the oven to 425°F.
- Toast each slice of bread until golden brown and place them on a plate to cool before roughly cutting them into 1-inch cubes.
- In a large heated saute pan, add the chopped celery, carrots, mushrooms, onions, parsley, garlic powder, thyme, rosemary, sage, salt, and pepper. Turn the heat over to medium and sry-saute until the veggies soften and the onion begins to turn translucent. You can tell by the fragrant smells!
- Add the 1/2 cup of water to the pan, cover with a lid, and cook for 5 more minutes over a simmer.
- Place cubed toasted bread in a large mixing bowl. Add the sauteed vegetable mixture, and toss carefully until all ingredients are combined and the bread is moist. If you feel you need more water or broth, add 1 extra tablespoon at a time. The mixture should not be mushy!
- Pour the stuffing mixture into a greased 9x13 (3-quart) baking dish and cover with foil.
- Place the covered baking dish in the preheated oven and bake for 20 minutes. Remove the foil and bake for 10 more minutes to crisp the top and edges.
- Remove the baking dish from the oven and let it cool slightly before serving!
Notes
- Other Gluten-Free Bread Options: ALDI's liveGfree wide pan gluten-free bread (white or whole grain), BFree Soft White Loaf or Brown Seeded Loaf (white would work better), Little Northern Bakehouse Wide Slice White Bread (or whole grain). All these options are still gluten-free, vegan, and allergy-free.
- Make-Ahead: To make the stuffing ahead of time, follow the recipe instructions, but leave the unbaked stuffing in the fridge for up to 2 days in advance. If you want to bake the stuffing ahead of time, you can bake it for the first 20 minutes, but leave the last 10 minutes of baking uncovered until right before you plan to serve.
- Leftovers: Store leftover baked stuffing, once cooled, in a closed container in the fridge for up to 5 days. You can also leave it in the casserole dish to easily reheat the stuffing directly in the oven at 350°F until warmed through. You can reheat individual servings in the microwave.
- Freezing: You can freeze unbaked stuffing or baked stuffing for up to 4-6 months. If unbaked, bake covered frozen stuffing in the oven at 400°F for 25-30 minutes and then 10 minutes uncovered. If it was already baked, I suggest thawing it in the fridge first and then reheating, covered with foil, at 350°F for about 15-20 minutes. You can add a few tablespoons of water or broth if you feel it gets too dry.
- You can use vegetable broth instead of water.
- Ingredient amounts don't need to be exact.
- You can use 1 to 2 tablespoons of olive oil to saute if you wish.
Nutrition
- Serving Size: 1 Serving