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Gluten Free Vegan Stuffing

It’s that time of year to start planning our Thanksgiving menus. One of the most important side dishes to serve is stuffing. This Gluten Free Vegan Stuffing is the perfect side dish to serve to anyone because they will have no clue that is gluten free.

Last year I created a simple gluten and dairy free Cornbread Stuffing recipe that totally did the trick. However, now with my son needing to avoid corn I had to get back in the kitchen and create a regular Gluten Free Vegan Stuffing.

Gluten Free Vegan Stuffing

You will love the flavors together, it’s so much better than any boxed mix plus its crazy easy to make!

I reached out to my community a few times asking what type of Thanksgiving recipes you were in need of. The overwhelming consensus was that everyone needed a stuffing or dressing recipe that tasted good. I pride myself in the fact that when people make my recipes they are overjoyed with the results. It’s really upsetting how many recipes are floating around on the web that taste like crap. My recipes on this blog are tried and true. If I don’t LOVE it then it doesn’t make the cut, period.

Gluten Free Vegan Stuffing

With that said this stuffing is freaking delicious. It was hard to control myself because stuffing is something that I have always loved and is one of the main dishes I look forward to during the holidays.

Gluten Free Vegan Stuffing

Feel confident serving this and you are going to love it!

How do I make this Gluten Free Vegan Stuffing?

Gluten Free Vegan Stuffing

You are going to start with a loaf of gluten free bread. Any bread will do, don’t over think this. You will then cube the entire loaf into 1/2 inch cubes. I like to dry the bread out before using it, it just turns out much better that way. You can do this by leaving it out for a day or two so it can stale, or you can lay it on a baking sheet and broil it on low for about 5 minutes. If you broil it make sure to keep an eye on it.

You will then need to saute the veggies in oil. You can saute in a skillet and then transfer to a baking dish, or you can do everything in a Dutch oven.

Stuffing Process Shots

Add the spices and seasonings and then the broth. If you need to transfer it to a baking dish you will do that now. Add the bread and mix together. Bake for 40 minutes at 350ºF.

That is all there is to it. What is your favorite Thanksgiving side dish? Enjoy!

Gluten Free Vegan Stuffing

Jennifer

Jennifer

Gluten Free Vegan Stuffing

Gluten Free and Vegan Stuffing

This flavorful stuffing is so good no one will know its vegan and gluten free! 
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: American
Keyword: Gluten Free Stuffing, Vegan Gluten Free Stuffing
Servings: 8
Calories: 89kcal

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Ingredients

  • 1 Loaf of Gluten Free Bread Cubed and Stale
  • 3 TBSP. Avocado Oil
  • 1 Onion Diced
  • 1 ½ Cups Carrot Diced
  • 1 ½ Cups Celery Diced
  • 2 ½ Cups Broth
  • 1 ½ tsp. Sea Salt
  • ¼ tsp. Pepper
  • ¾ tsp. Thyme
  • 1 ½ tsp. Parsley
  • 1 ½ tsp. Sage
  • 1 ½ tsp. Granulated Garlic

Instructions

  • Preheat oven to 350ºF.
  • Start by heating the oil in a large skillet, or Dutch oven.
  • Add the onions, carrots, and celery. Saute for 3-4 minutes or until the veggies are slightly tender.
  • Add all of the spices and broth at this time. If you need to transfer to a baking dish, spray with non stick and pour the bread into the dish, then pour the broth and veggie mixture on top. Stir to combine.
  • If you are making this in a Dutch oven then simply pour the bread into the Dutch oven and stir to combine.
  • Bake for 40 minutes uncovered. Enjoy!

Nutrition

Calories: 89kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Sodium: 699mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4415IU | Vitamin C: 5.3mg | Calcium: 42mg | Iron: 0.6mg
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14 Comments

  1. Hello, I’m going to make this for thanksgiving, was wanting to know what size baking dish you use? The standard 9×13? Thank you 😬

    1. livingfreelygf says:

      Yes a standard 9X13. Happy Thanksgiving!

      1. Thank you! I’m making this rite now! Smells amazing! 😆

        1. What bread do you use? I am struggling to find. Gluten Free and Vegan bread.

          1. livingfreelygf says:

            I love Canyon Bakehouse, but they do contain egg. Have you tried the Ener-G Brand? I believe it is gluten free and vegan.

  2. 5 stars
    I made this last year, used Schar multigrain bread, two loaves, as they are small, I believe it does not contain eggs or gluten, turned out amazing! Husband has requested it this year as well, thank you 😊

    1. livingfreelygf says:

      Yay, I am so glad your husband enjoyed it. Make sure to take a picture and share it on Facebook or Instagram and tag me @livingfreelyglutenfree #livingfreelyglutenfree

  3. Are you using fresh or dried herbs?

    1. livingfreelygf says:

      I use dried herbs for mine, but you could use either.

  4. Can this be made ahead of time, just not baked till ready to eat? Maybe a day or two ahead?

    1. I prep everything the day before and store in the fridge without the broth. I add the broth the right before baking.