Vegan Gluten-Free Stuffing
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 - you can use bread from www.breadsrsly.com or another clean gluten-free bread option. If you have the Medical Medium® bread recipe already made, you can use this for stuffing as well.
- 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.
Is stuffing one of your favorite holiday meal side dishes?
Have you struggled to find a stuffing recipe you like that won’t be harmful to your health?
Well, look no further. My vegan, gluten-free stuffing has all the flavors and none of the harmful ingredients. Your friends and family will be coming back for seconds!
While gluten-free bread is not a healing food, the options I have listed will not feed underlying pathogens. Taking that into account, and then adding all of the healing ingredients in this recipe, I would consider this stuffing to be a healing food (of sorts).
Ingredients
6 cups bread (see note below about bread)
¼ cup Miyoko’s vegan butter (optional)
6 celery stalks, 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 teaspoon salt (optional)
½ teaspoon Veggie Pepper
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
2 cups vegetable broth (use bonafide provisions salt-free)
Directions
- For this recipe, you have a few options with bread – you can use bread from www.breadsrsly.com or another clean gluten-free bread option. If you have the Medical Medium® bread recipe already made, you can use this for stuffing as well.
- 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.
This gluten-free stuffing pairs beautifully with a number of different recipes from my Chutneys & Sauces eBook. Check them out and let me know what you think in the comments below.
To your health & happiness,
Muneeza
