Gluten-Free Vegan Stuffing

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

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

5 from 2 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

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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