This gluten free stuffing is a holiday favorite and a must for fall! No need to give up stuffing when you can enjoy a healthier, and gluten free version. Packed full of veggies and flavor, you won’t be disappointed!

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Gluten Free Vegan Stuffing

As we venture into Fall, for some of us, Thanksgiving is right around the corner.  For others, you don’t need a Holiday to enjoy this amazing Gluten-Free Vegan Stuffing!

I love stuffing. I REALLY love stuffing.  As a kid, we used to eat that stuffing that came from a box.  Did you ever eat that?  I think you just added liquid and BOOM it was done.  For whatever reason, I loved it.  

As I got older and more health-conscious, I moved away from the boxed stuffing and began making my own.

This gluten-free vegan stuffing is full of healthy veggies and healthy oils!

Stuffing is really one of those things that is so unique and everybody likes it different.  That is what makes this stuffing so amazing.  It is very customizable!

Is this Gluten Free Stuffing Moist or Crunchy?

Some people like very moist (almost mushy) stuffing and some people like crunchy stuffing.  I

I’ll let you in on a little secret – the larger the bread pieces, the more crunchy it will be.  It will never be ACTUALLY crunchy, but you know what I mean!

So here are some hints to get the consistency of your stuffing exactly how you want it!

If you like crunchy stuffing

1. Larger bread pieces
2. Less veggie broth

If you like moist stuffing

1. Smaller bread pieces
2. More veggie broth
3. Use a vegan gravy once all cooked!

Can I Add Different Vegetables in This Gluten Free Vegan Stuffing?

You certainly can!  I would keep the celery, however.  The rest you can play around with! 

What really makes the taste for this stuffing is the vegetable broth and seasonings.  The vegetables add greatly to the flavor and consistency as well.  But you can certainly make this your own!

How To Make Vegan Gluten Free Stuffing

Preheat oven to 375 degrees F.

Gather your gluten-free bread and tear it up into small pieces. 

The size of the pieces are up to you.  

Line all your bread pieces on a baking sheet.

Drizzle 2 tablespoons olive oil over your bread pieces and mix it around so all the bread has some oil.

Sprinkle with 1 teaspoon Italian seasoning.

Bake the bread pieces for 15 minutes and then remove them from the oven.

Add the bread to the casserole dish and set it aside for later.

Next, you will want to add 2 tablespoons of olive oil to a large frying pan and heat over medium-high heat.

Add sweet potatoes chunks and saute them until soft. This normally takes 10-15 minutes depending on the heat.

Once the sweet potatoes are cooked, add them to the casserole dish and set aside.

Using the same frying pan (no need to wash), add 2 more tablespoons of olive oil.

Add minced garlic cloves oil and cook until fragrant, about 1-2 minutes.

Add Italian seasoning, salt, pepper, onion, celery and carrots to the frying pan. Mix well so everything is coated beautifully in oil and spices.

Saute veggies to desired consistency. It was about 10 minutes for me until they were tender.

Add vegetable broth and sherry to the veggie mix. Stir around and let it cook for 1-2 minutes. The recipe calls for 1/2-1 cup as it really depends on how large your bread slices were, how dried out they are and what consistency you want your stuffing. Start with 1/2 cup for it to be on the slightly more crunchy side.  You can always add a bit more once everything is mixed.

Now you can add the veggie mix to the casserole dish.

Mix well so that the bread is fully coated. At this point, if the bread is not coated (not soaking, just coated) with liquid, then add a bit more vegetable broth and mix well.

Cover and bake for 15 minutes.

Remove the cover, stir, and bake for 15 more minutes.

Once it is all baked, give it one final stir, and serve warm!

Other Gluten Free Side Dish Recipes That You Might Like

Sweet Potato Casserole

Gluten Free Brown Yum Yum Rice

Broccoli Casserole

Gluten Free Stuffing

Print

This gluten free stuffing is a holiday favorite and a must for fall! No need to give up stuffing when you can enjoy a healthier, and gluten free version. Packed full of veggies and flavor, you won't be disappointed!

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 8 slices of gluten-free bread of choice
• 6 tablespoons olive oil, divided
• 1 large sweet potato, cut into small chunks
• 2 tablespoons plus 1 teaspoon Italian Seasoning, divided
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 large white onion, chopped
• 3 celery stalks, chopped
• 3 large carrots, chopped
• 1/2-1 cup vegetable broth
• 1/4 cup dry sherry

Instructions

1. Preheat oven to 375 degrees F.
2. Tear up gluten-free bread into small pieces and line them on a baking sheet.
3. Drizzle 2 tablespoons olive oil and mix around so all bread has some oil.
4. Sprinkle with 1 teaspoon Italian seasoning.
5. Bake for 15 minutes and remove from oven.
6. Add bread to casserole dish and set aside.
7. Add 2 tablespoons olive oil to a large frying pan over medium-high heat.
8. Next, add sweet potatoes and saute them until soft. This normally takes 10-15 minutes depending on heat.
9. Add sweet potatoes to the casserole dish and set aside.
10. Using the same frying pan (no need to wash), add 2 more tablespoons of olive oil.
11. Add garlic clove oil and cook until fragrant, about 1-2 minutes.
12. Add Italian seasoning, salt, pepper, onion, celery and carrots to the frying pan. Mix well so everything is coated in oil and spices.
13. Saute veggies to desired consistency. It was about 10 minutes for me until they were tender.
14. Add vegetable broth and sherry to the veggie mix. Stir around and let it cook for 1-2 minutes. The recipe calls for 1/2-3/4 cup as it really depends on how large your bread slices were and how dried out. Start with 1/2 cup. You can always add a bit more once everything is mixed.
15. Now you can add the veggie mix to the casserole dish.
16. Mix well so that the bread is fully coated. At this point, if the bread is not coated (not soaking, just coated) with liquid, then add a bit more vegetable broth.
17. Cover and bake for 15 minutes.
18. Remove cover, stir, and bake for 15 more minutes.
19. Once it is all baked, give it one final stir, and serve warm!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 213Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 395mgCarbohydrates 23gNet Carbohydrates 20gFiber 3gSugar 6gProtein 3g

Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.