Festive Vegan Gluten-Free Bread Stuffing
My vegan, gluten-free stuffing has all the flavors and none of the harmful ingredients.
Ingredients
- 6 cups bread (see note below re: bread)
- ¼ cup Miyoko’s vegan butter (optional)
- 6 stalks celery, diced
- 2 onions, diced
- 4 cloves garlic, minced
- 1 Tbsp dried parsley
- 1 tsp dried sage
- 1 tsp ground thyme
- 1 tsp roasted garlic powder
- 1 tsp onion powder
- ¾ tsp salt (optional)
- ½ tsp Veggie Pepper
- ¼ tsp dried rosemary
- ¼ tsp dried marjoram
- 2 cups vegetable broth (use bonafide provisions salt-free)
Instructions
- For this recipe, you have a few options with bread as I recommended above.
- Place all the bread and the minced garlic into a baking tray and bake for about 5-7 minutes at 400 F. Make sure to sprinkle the minced garlic evenly over the bread. Bake until the bread is crispy and golden, turning the bread, so it cooks evenly on all sides.
- In a sauté pan, sauté the celery and onions in either veggie broth (1/2 cup) or Miyoko’s vegan butter. If you are keeping fat-free, then just sauté in the broth. If you are choosing a little decadence for Thanksgiving or Christmas, adding even as little as a tsp of vegan butter will definitely enrich the flavor of your stuffing.
- Add all the spices, veggie pepper (by frontier coop), rosemary, marjoram, parsley, sage, thyme and garlic, and onion powder. Sauté until the veggies are translucent and fragrant.
- In a roasting pan, Add the sautéed veggies to the crispy bread along with the broth.
- Bake for 30-40 minutes uncovered at 375 F. If you would like a more moist stuffing, bake for around 30 m, and for a more crispy stuffing, bake until about 40 m.