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    Recipes » Recipes » Lunch & Dinner

    Gluten-Free Vegan Stuffing

    Last updated - July 14, 2021; Published - November 4, 2018 By Rhian Williams 6 Comments

    Jump to Recipe Jump to Video Print Recipe
    Photo of diced apple, dried cherries, dried sage, chopped chestnuts, breadcrumbs and diced fried onion mixed together in a white pie dish with a blue rim

    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!

    Gluten-free vegan stuffing with chestnuts, apple and dried cherries in a pie dish with a spoon holding up a mouthful

    How to make this recipe

    Scroll to the bottom of the post for the full recipe.

    • Fry the onion for around 10 minutes.
    Diced onion being fried in a pan
    • 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.

    Diced apple, dried cherries, dried sage, chopped chestnuts, breadcrumbs and diced fried onion in a bowl
    • Mix well.
    Diced apple, dried cherries, dried sage, chopped chestnuts, breadcrumbs and diced fried onion mixed together in a bowl
    • 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.

    Diced apple, dried cherries, dried sage, chopped chestnuts, breadcrumbs and diced fried onion in a pie dish
    • Bake in the oven for 20 minutes, until the top is golden brown.
    Gluten-free vegan stuffing with apple, dried cherries and chestnuts in a pie dish

    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 with chestnuts, apple and dried cherries in a pie dish with a spoon holding up a mouthful

    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
    Cook Time: 30 minutes
    Total Time: 40 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!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Pamela

      November 06, 2018 at 5:23 pm

      5 stars
      I tried it and it was great, I will make again come Christmas! Thank you x

      Reply
      • Rhian Williams

        November 06, 2018 at 5:43 pm

        Amazing, thank you so much!

    2. Jen

      December 19, 2020 at 3:55 pm

      Looks great. Could it be made into stuffing balls? If so, how long to bake pls?

      Reply
      • Rhian Williams

        December 19, 2020 at 5:07 pm

        I think so - though I haven't tested it this way so can't guarantee results. I'd say you would probably have to bake them for around 15 minutes, but it could take longer!

    3. Anonymous

      April 10, 2022 at 6:57 am

      What kind of apple do you use? 🙂

      Reply
      • Rhian Williams

        April 10, 2022 at 10:51 am

        I used red Gala apples, but you can use any apple you like!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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