Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary test

10 mins
25 mins
5 mins
40 mins
8 servings


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


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

  • 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; carbohydrates 29g; fat 20.3g; sodium 458.3mg. Full Nutrition