The Best Gluten-Free Vegan Stuffing
Thanksgiving is never complete without some of The Best Gluten-Free Vegan Stuffing! Impress your guests with this essential side dish recipe that's safe for all food allergies, loved by all, and may just become the new star of the show!
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Side
- Cuisine: American
Ingredients
Scale
- 1 Loaf of Ener-G Light Brown Rice Bread
- 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 and place them on a plate to cool before roughly cutting them into 1-inch cubes.
- In a large heated pan, dry-saute the chopped celery, carrots, mushrooms, onions, parsley, along with garlic powder, thyme, rosemary, sage, and pepper, over medium heat until veggies soften and onion begins to turn translucent.
- Add the 1/2 cup water to the pan, cover with a lid and cook 5 more minutes.
- Place cubed toast in a large mixing bowl. Add the sauteed vegetable mixture, and toss carefully to combine until all ingredients are incorporated and the bread is moist.
- Pour the stuffing mixture into a prepared 9x13 (3-quart) baking dish and cover with foil.
- Place the baking dish in the preheated oven and bake for 20 minutes. Remove the foil and bake 10 more minutes.