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Gluten-Free Vegan Stuffing
This Gluten-Free Vegan Stuffing is packed with flavour, hearty and super easy to make!
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
235
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
(
1
tablespoon
)
oil
(coconut, rapeseed, vegetable or olive)
1
(
1
)
onion
, diced
140
g
(
5
oz
)
bread
* (ensure gluten-free/vegan if necessary)
2
teaspoons
(
2
teaspoons
)
dried sage
40
g
(
¼
cup
)
dried cranberries
(or sub dried sour cherries)
90
g
(
⅔
cup
)
cooked chestnuts
, roughly chopped
1
(
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
Calories:
235
kcal
|
Carbohydrates:
44
g
|
Protein:
4
g
|
Fat:
5
g
|
Sodium:
185
mg
|
Potassium:
261
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
25
IU
|
Vitamin C:
13.2
mg
|
Calcium:
62
mg
|
Iron:
1.6
mg