Gluten-Free Vegan Stuffing

This Gluten-Free Vegan Stuffing is packed with flavour, hearty and super easy to make! It's nutty, fragrant, fruity, and easily customisable. The perfect healthy yet satisfying side dish for Thanksgiving, Christmas, Easter and everything in between!

How to make this recipe

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 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

• You can use any type of bread - I used this one, but you can also use this buckwheat bread or even cornbread.
• You can replace the dried cranberries with dried sour cherries or raisins.
• You can replace the sage with rosemary or thyme.
• You can replace 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.

Watch how to make it

Gluten-Free Vegan Stuffing

This Gluten-Free Vegan Stuffing is packed with flavour, hearty and super easy to make! 

4.34 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, British

Keyword: gluten-free stuffing, vegan stuffing, vegan thanksgiving side

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 235kcal

Author: Rhian Williams

Ingredients

• ▢ 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 (¼ cup) dried cranberries (or sub dried sour cherries)
• ▢ 90 g (⅔ cup) cooked chestnuts , roughly chopped
• ▢ 1 apple , peeled, cored and diced
• ▢ Salt + pepper to taste
• ▢ 150 ml (⅔ cup) water (or vegetable stock)

Instructions

• 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.

Video

Notes

*You can use any type of bread - I used this one, but you can also use this buckwheat bread or even cornbread.

Nutrition Facts

Gluten-Free Vegan Stuffing

Amount Per Serving

Calories 235 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 185mg8%

Potassium 261mg7%

Carbohydrates 44g15%

Fiber 3g12%

Sugar 14g16%

Protein 4g8%

Vitamin A 25IU1%

Vitamin C 13.2mg16%

Calcium 62mg6%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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