Vegan Gluten-Free Stuffing
Equipment
- rimmed cast iron skillet with cover (or skillet of choice with an oven safe baking dish)
Ingredients
- 4 cups* toasted gluten-free bread, sliced into very small pieces (½ an inch or less)
- ½ cup carrots, peeled and finely diced (1 large carrot)
- 1 heaping cup yellow onion, finely diced (1 medium-sized onion)
- 1 cup celery, finely diced (4-5 stalks)
- 4 cloves garlic, minced
- 2 tablespoons salted vegan butter (+ more if needed, I used Miyoko's oat butter)
- ½ scant teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ cup low sodium vegetable broth (+ more if needed)
- ¼-½ cup fresh chopped parsley (or a mix of fresh herbs of choice)
Optional add-in:
- ⅓ cup pumpkin seeds, hemp seeds, pecans, walnuts, or dried cranberries.
Instructions
- Preheat oven: First, preheat oven to 390° F. Cut bread into ½ inch pieces (or smaller) and add directly to a 10x15 baking sheet. Spread the pieces out as needed so that they are not stacked on top of one another. Bake for 10-12 minutes or until golden brown. *do not skip this step, it's essential to avoiding a soggy stuffing!
- Sauté vegetables: While the bread bakes, thinly dice the carrot, onion, and celery. Mince the garlic. Warm a rimmed skillet over medium heat and add the diced carrots, onion celery and butter. Stir to melt the butter and combine the ingredients. Add in the rest of the spices and continue to cook for 4-5 minutes (or until translucent and fragrant). Then add garlic and cook for another minute.
- Combine all ingredients: Shut off the burner and add the vegetable broth, stir again. Remove bread for the oven and decrease the heat to 350° F. Add bread directly to the pan, then add chopped parsley (or herbs of choice). Stir to combine.
- Bake: Cover and bake for 20 minutes. If you are not using an oven-safe skillet, add all ingredients to a lightly greased baking dish and cover with a cover or aluminum foil.
- Uncover and taste test: Remove from the oven and uncover. Taste a bit of the stuffing and adjust as needed. If it's dry; drizzle with a few tablespoons of broth or butter. If it's bland, add another ¼-1/2 teaspoon of spices. If you find you need both, melt 2 tablespoons of butter in the microwave and stir in spices, then drizzle over the stuffing - this is also a great option if you want a richer flavor + crustier texture on top! *taste buds differ, I wrote the recipe for how we like it, but adjustments can always be made to personalize it for you and yours so I hope this is helpful!
- Final bake: Add the stuffing back into the oven, uncovered, and bake for another 20 minutes or until golden brown. Remove and enjoy!
Notes
*This is about ¾ of a Greenlite artisanal loaf, if using sliced brown rice bread (or other GF bread) use 6-8 slices - when chopped it should fill a 10X15 baking sheet (ensure that frozen bread is fully thawed before toasting).
Be sure to check out the variation and substitution section of the blog post for additional flavors and fresh herb ideas.
If you are adding in one of the optional add-ins, add it to the stuffing when you add the broth and bread.
Recipe adapted from The Superfun Times Vegan Holiday Cookbook