This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.

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  • Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.

  • Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.

  • Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

Nutrition Facts

308 calories; protein 2g 4% DV; carbohydrates 29g 9% DV; fat 20.3g 31% DV; cholesterol 0mg; sodium 458.3mg 18% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2020
My husband loved this!! I can’t have the regular stuffing we used for years (Bell’s), due to Celiac diagnosis, and I never thought the taste could be duplicated, but this is very close. I’m going to try cooking it in the bird next time. I did not have any broth or stock, so I used water instead. It still has plenty of flavor! Thank you for this recipe. Read More

Most helpful critical review

Rating: 3 stars
12/04/2019
The flavors are there and very delicious for a stuffing, but I've made this twice now and think the amount of stock needs to be reduced and that this should be baked. Maybe GF breads differ, but I used the Schar brand and it took 20-25 minutes to toast the bread cubes. The first time I made the recipe as written and it was a soupy and soggy mess. To save it I had to bake it. The second time around I used less stock (1 1/4 cup and thought it needed more so added about another 1/4 cup and then it was a bit too moist and again I would bake it). Next time I would cook the veggies as directed, stir that into the toasted bread cubes, slowly add the vegetable stock until cubes are moist, and bake for a little bit adding additional liquid if needed. I'll make this again, but with some tweaks. Thanks for the recipe! Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/03/2019
The flavors are there and very delicious for a stuffing, but I've made this twice now and think the amount of stock needs to be reduced and that this should be baked. Maybe GF breads differ, but I used the Schar brand and it took 20-25 minutes to toast the bread cubes. The first time I made the recipe as written and it was a soupy and soggy mess. To save it I had to bake it. The second time around I used less stock (1 1/4 cup and thought it needed more so added about another 1/4 cup and then it was a bit too moist and again I would bake it). Next time I would cook the veggies as directed, stir that into the toasted bread cubes, slowly add the vegetable stock until cubes are moist, and bake for a little bit adding additional liquid if needed. I'll make this again, but with some tweaks. Thanks for the recipe! Read More
(1)
Rating: 5 stars
11/28/2019
I used gluten free baguette and sour dough bread to make the croutons. I had to cook them longer in the oven to completely dry them out. Because the croutons were made from GF bread it required more vegetable stock to moisten them. I also chose to bake the stuffing as well. Delicious! Read More
Rating: 5 stars
12/04/2019
came out great Read More
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Rating: 5 stars
05/26/2020
My husband loved this!! I can’t have the regular stuffing we used for years (Bell’s), due to Celiac diagnosis, and I never thought the taste could be duplicated, but this is very close. I’m going to try cooking it in the bird next time. I did not have any broth or stock, so I used water instead. It still has plenty of flavor! Thank you for this recipe. Read More
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