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baked stuffing on marble

Easy Buttery Herb Vegan Stuffing Recipe

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This ridiculously “buttery” herbed vegan stuffing tastes just like classic stuffing- yet it’s unbelievably vegan and dairy free! This is the easiest holiday side dish that everyone will be grabbing seconds of!

Ingredients

Scale
  • 1 large loaf of sourdough, day-old bread, or 1 batch gluten free bread recipe (or favorite gluten free bread, 1 day old)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup diced onions
  • 5 cloves garlic, minced
  • 1 cup (226 g) salted vegan butter
  • 1/3 cup chopped sage
  • 1/3 cup chopped rosemary
  • 1/3 cup chopped thyme
  • 2 cups (480 mL) vegetable broth
  • 2 tbsp ground flaxseed

Instructions

  1. Prep: Make sure that your gluten free bread loaf is a day old, and dice the bread into cubes. If you are baking it on the same day as the gluten free stuffing, you can dry out the bread by slicing it into cubes, and placing the cubes onto a baking sheet. Then bake the cubed bread for 10 minutes at 300F. Toasted bread cubes will add a bit more flavor to your stuffing!
  2. Grease: Use 1 tbsp of melted vegan butter or olive oil, and grease a 9×13″ casserole dish with it. Add the cubed bread to the casserole dish, and set aside. Preheat the oven to 350F.
  3. Saute: Heat the vegan butter in a large pot on medium-high heat until melted. Reduce the heat to medium, and add in the garlic, celery, carrots, onion, sage, rosemary, and thyme. Saute on medium heat until the onions are translucent and the carrots have softened. Remove from heat.
  4. Toss: Add in the onioncelery carrot mixture to the cubed bread, and toss together until evenly coated.
  5. Pour: Whisk together the vegetable broth and ground flaxseed. Pour the vegetable broth over the bread mixture.
  6. Bake: Cover the stuffing with parchment paper or tinfoil, and bake the stuffing covered for 20 minutes. Then remove the covering, and bake for an additional 30 minutes, or until lightly golden brown on the top of the stuffing.
  7. Serve and enjoy! Remove the stuffing from the oven, serve, and enjoy! Store any leftovers in an airtight container, and in the fridge for up to 5 days, or in the freezer for up to 3 months.

Equipment

Notes

See blog post for full tips & tricks!

Find it online: https://thebananadiaries.com/vegan-gluten-free-stuffing-recipe/