Gluten Free Vegan Stuffing
This gluten free vegan stuffing recipe is easy to make and totally mouthwatering. Perfect for your Christmas or Thanksgiving celebration.
Servings: 6 people
Ingredients
- 2 tablespoon olive or other unflavoured oil (like avocado)
- 1 medium onion, diced finely
- 1 small stick celery, diced finely
- ¾ cup fresh sage, leaves only, diced finely
- 5 cups breadcrumbs, gluten-free or regular, depending on preference (they should be course, and a little larger in texture) (If you don't have ready-made breadcrumbs, you can pulse about 6 slices of bread in a food processor for 30 seconds)
- ½ cup vegetable broth or stock (You want your broth quite strong, so if making it with powder use 1 teaspoon powder, if making it with a cube, use ½ a cube)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 350°F/175°C.
- Heat the oil in a large skillet on a medium-high heat. Sauté the onion and celery for 5 minutes, stirring constantly.
- Add the sage and sauté for just one minute more to soften. Remove from the heat.
- In a large bowl, thoroughly mix the breadcrumbs, onion/celery/sage mixture, broth or stock, salt and pepper.
- Pour the mixture into a large ovenproof dish, cover with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes, until the top is browned and crispy.
- Remove and serve immediately as a side dish to your Thanksgiving, Christmas or celebration feast!
Notes
Bread - My favourite thing about this recipe is that it can be made with gluten free or wheat breadcrumbs, with very similar results. So whatever your preference, you should end up with delicious stuffing no matter what!
MY ONE TIP HERE IS TO MAKE SURE YOU USE A YEASTED/SOURDOUGH BREAD, AS THE YEAST HELPS HUGELY WITH THE SAVOURY FLAVOUR.
Breadcrumbs - If you're making breadcrumbs yourself, you ideally want the largest pieces to be about 1.5cm cubes. Pulsing slices of bread in a food processor should give you this, along with lots of smaller crumbs mixed in.
Check the taste! - I also highly recommend tasting your stuffing before you put it in the oven, just to make sure you've seasoned it enough! The broth/stock does a good job of this, but it's always worth checking your flavourings to see if you need to add any more salt or pepper.