This Gluten-Free Vegan Stuffing is packed with flavour, hearty and super easy to make! The perfect healthy yet satisfying side dish.
Why you’ll love this Gluten-Free Vegan Stuffing:
- it’s undetectably vegan and gluten-free
- it’s hearty and satisfying
- it’s nutty
- it’s fruity
- it’s fragrant
- it’s easily customisable
- it’s easy to make
- it’s healthy and nutritious
- it’s a great side dish for Thanksgiving, Christmas, Easter and everything in between!
How to make this Gluten-Free Vegan Stuffing
Scroll to the bottom of the post for the full recipe.
Fry the onion for around 10 minutes.
- Use your fingers to crumble up the bread into small breadcrumbs.
Place the fried onions and breadcrumbs in a glass mixing bowl with all the other ingredients .
Tip: Use a measuring jug to measure out the water.
- Mix well.
Transfer to a baking dish – I used a 20.5 cm/8 inch pie dish.
Tip: Cover with a sheet of baking paper or tin foil.
Bake in the oven for 20 minutes, until the top is golden brown.
How long does this Gluten-Free Vegan Stuffing keep for?
This stuffing keeps covered in the fridge for up to a few days – it can be reheated in a dry frying pan or in the oven.
Substitutions you can make to this recipe:
- you can use any type of bread – I used this one, but you can also use this buckwheat bread or even cornbread
- you can substitute the dried cranberries with dried sour cherries or raisins
- you can substitute the sage with rosemary or thyme
- you can substitute the water with vegetable stock
- you can add chopped walnuts, pecan nuts or almonds.
More vegan side dishes:
- Scalloped Sweet Potato Gratin
- Cauliflower Cheese Gratin
- Pumpkin Quinoa Salad
- Potato Dauphinoise Gratin
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Stuffing
- 1 tablespoon oil (coconut, rapeseed, vegetable or olive)
- 1 onion , diced
- 140 g (5 oz) bread * (ensure gluten-free/vegan if necessary)
- 2 teaspoons dried sage
- 40 g (1/4 cup) dried cranberries (or sub dried sour cherries)
- 90 g (2/3 cup) cooked chestnuts , roughly chopped
- 1 apple , peeled, cored and diced
- Salt + pepper to taste
- 150 ml (2/3 cup) water (or vegetable stock)
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Heat up the oil in a frying pan and add the onion
- Fry for around 10 minutes, until softened
- Use your fingers to crumble up the bread into small breadcrumbs
- Place the fried onions and breadcrumbs in a bowl with all the other ingredients
- Mix well
- Transfer to a baking dish - I used a 20.5 cm/8 inch pie dish
- Cover with a sheet of baking paper or tin foil
- Bake in the oven for 20 minutes, until the top is golden brown
- Keeps covered in the fridge for up to a few days - can be reheated in a dry frying pan or in the oven
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