Thanksgiving style vegan + gluten free stuffing made with simple ingredients and packed full of flavour – ready for your holiday table!
What are your thoughts and feelings on stuffing? I never used to be too keen on it myself. I thought it was weird, and mushy and I didn’t like that I couldn’t tell what exactly I was eating. And like….why do there always seem to be raisins in it? WHY?!
This year though, I decided it to come up with a stuffing (sans raisins) that my 10 year-old self would approve of. Something simple, familiar, and just downright delicious.
And now here we are!
How to Make: Vegan + Gluten Free Stuffing
First things first: the croutons!
Take your favourite loaf of gluten free bread and cut it up into bite sized chunks. Drizzle a little olive oil and minced garlic and sprinkle with a little salt and then spread out your bread pieces across a large baking sheet. After about 10 minutes in the oven your bread should be golden, crunchy, and ready to go.
While the bread is crisping up in the oven you can get to work on the veggie component of your stuffing. Heat up a little olive oil in your pan and sauté:
Then stop for a moment to appreciate how amazing your kitchen smells before stirring in your herbs and walnuts. By this point your croutons should be out of the oven and ready for mixing. Add everything to a large, greased roasting pan and toss together your bread and veggie mix until well combined. Pour over your veggies stock and mix again well. You can taste your bread cubes at this point and adjust the seasoning as you like. Then just pop it in the oven and bake for about 30-40 minutes – more or less time depending on how you like you stuffing.
The total cook time for this stuffing is about an hour, but the actual hands on time if closer to about 10-15 minutes. It’s a fairly easy, straight forward dish without too much work.
So yeah! I am officially on #TeamStuffing. Hope you enjoy this as much as we do!
Gluten Free croutons
- 3 tablespoons | 45 ml olive oil
- 1 large clove garlic, minced
- 6 cups | 300 grams stale, gluten free + vegan bread cut into bite sized chunks
- 1/4 teaspoon kosher salt
- 1 tablespoon | 15 ml olive oil
- 3 large stalks celery, chopped
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 2 large cloves garlic, minced
- 1 large carrot, diced
- 1/2 teaspoon ground black pepper
- 2 tablespoon thyme, chopped
- 1 tablespoons sage, chopped
- 1/2 cup | 65 grams walnuts, roughly chopped
- 2 cups | 480 ml vegetable stock
Gluten Free Croutons
- Pre-heat oven to 400° F/200° C. Lightly grease a large baking sheet.
- Spread the chopped bread pieces across the baking sheet. Add the minced garlic to the bread, drizzle in the olive oil and then toss the bread in the mixture to coat.
- Transfer baking sheet to oven and bake for 10-15 minutes, or until the bread is crispy and golden. Turn the sheet halfway through to ensure even cooking.
- After removing the croutons from the oven, keep the oven on but reduce the oven temperature to 350°F/175° C
- Warm 1 tablespoon olive oil in a large pan or skillet on a medium-low heat. When the oil is warm, add the chopped celery, onions and salt. Sauté for 3-4 minutes until onions soften.
- Add diced carrots and garlic to skillet, cook for another 2 minutes. Stir in the pepper, chopped herbs/walnuts and turn off heat.
- Lightly grease 9 x 13 roasting dish. Add the stuffing mixture and the croutons to the roasting dish, toss to combine. Add the vegetable stock to the stuffing mixture before tossing again. Taste and adjust seasoning if needed.
- Transfer the roasting dish to pre-heated oven and bake uncovered for 30-40 minutes. If you like your stuffing on the dryer, crunchier side cook closer to the 40 minute mark. If you prefer stuffing with a little more mush/moisture cook around 30 minutes.
Recipe adapted from Bon Appétit