This easy vegan gluten free stuffing tastes just like microwave stuffing. This flavorful wfpb stuffing has cranberries and walnuts.
My mom has been gluten free for over a decade now, and I remember one of our first gluten-free Thanksgivings when I was a kid. We tried to make a gluten-free stuffing. It didn't go so well.
The stuffing required so much prep work and took forever in the oven. By the time we ate Thanksgiving dinner everyone was stressed out and hangry. Not so fun!
I decided to take a swing at a vegan and gluten-free stuffing this year, because no one wants a stuffing recipe that leaves you stressed on Thanksgiving day.
I am SO pleased with the results. This wfpb and gluten-free stuffing tastes just like microwave stuffing!
Yes, there is some work involved. But the overall recipe is simple while still packing in tons of flavor. And the TEXTURE. Oh my. So soft. So fluffy. You'll be devouring this stuffing on Thanksgiving day!
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Why I love this Vegan Gluten Free Stuffing
- Dietary needs - this stuffing is vegan, dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Really simple - this wfpb stuffing is very flavorful, with only a few ingredients. And it's not complicated!
- Delicious side dish - it's not Thanksgiving without a tasty stuffing. This v/gf stuffing will be devoured at Thanksgiving dinner
- Just like microwave stuffing - my goal for this recipe was to recreate the taste and texture microwave stuffing with healthier and diet-friendly alternatives. And let me tell you, I achieved this! The key is slicing the bread into very small cubes, so when they are saturated with broth they turn into that fluffy, sticky, microwave stuffing texture
- Prep ahead of time - Thanksgiving day can be crazy! This stuffing can easily be prepared ahead of time to save your sanity the day you're hosting guests. I have notes below on how to prep and reheat
Ingredient Notes & Substitutions
- Gluten-Free Bread: I used a mix of Schar multigrain bread and Bfree brown seeded loaf. Any gluten-free sandwich bread will work. And, if you aren't gluten-free, feel free to use regular sandwich bread or artisan bread.
- Onion: I used a yellow onion. A red onion would work too.
- Celery: celery adds a nice crunch and an earthy flavor to the stuffing.
- Vegetable Broth: look for a vegetable broth with no added sugar
- Raw Walnuts: if you don't like walnuts or have a nut allergy, feel free to leave these out. You can also sub another nut like pecans or almonds.
- Dried Cranberries: look for no/low sugar cranberries. Or sub dried cherries.
- Spices: dried parsley, sage, and thyme. Classic Thanksgiving herbs make this stuffing taste like fall!
- Kosher Salt & Black Pepper
How to make WFPB Gluten-Free Stuffing
Step 1. Preheat the oven to 350°F.
Step 2. Arrange the cubed bread in a single layer on a baking sheet and toast for 15-25 minutes. (If your bread came from the refrigerated or frozen section, toast closer to 25 minutes. If from the pantry section toast closer to 15 minutes.)
Step 3. Meanwhile, in a large skillet, sauté the onion and celery over medium heat. Add a splash of vegetable broth if the veggies start to stick.
Step 4. Add the toasted bread, walnuts, cranberries, and spices to the pan. Toss and allow to toast for 1-2 minutes over the heat.
Step 5. Turn off the heat and pour on the remaining vegetable broth. Toss well.
Step 6. Transfer the mixture to a medium sized baking dish. Cover with aluminum foil and bake for 30 minutes. Then uncover and bake 20 minutes more until the top of the stuffing is golden brown. Let cool 5-10 minutes before serving.
FAQ & Expert Tips
Yes! This stuffing can be prepared up to two days in advance. Bake the stuffing as per the instructions. Then on the day you'd like to serve heat at 250°F for 15-20 minutes until warmed through.
Feel free to substitute an equivalent amount of regular bread - any loaf of sandwich bread or even artisan bread will work!
Store this stuffing covered in the fridge for up to a week.
Recipe Prayer
Thank you God for this diet-friendly stuffing. We are grateful for your abundance. Amen.
More gluten-free vegan holiday sides
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📖 Recipe
WFPB Vegan Gluten Free Stuffing with Cranberries and Walnuts
Ingredients
- 8 Cups Gluten-Free Bread (I used a mix of Schar multigrain bread and Bfree brown seeded loaf) cut into ⅛" pieces; this is approximately 1 full loaf
- 1 Small Onion finely diced
- 3 Stalks Celery finely diced
- 2 Cups Vegetable Broth
- ⅓ Cup Raw Walnuts chopped
- ¼ Cup Dried Cranberries
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Dried Sage
- ½ Teaspoon Dried Thyme
- 2 Teaspoons Kosher Salt
- ¼ Teaspoon Black Pepper
Instructions
- Preheat the oven to 350°F.
- Arrange the cubed bread in a single layer on a baking sheet and toast for 15-25 minutes. (If your bread came from the refrigerated or frozen section, toast closer to 25 minutes. If from the pantry section toast closer to 15 minutes.)
- Meanwhile, in a large skillet, sauté the onion and celery over medium heat. Add a splash of vegetable broth if the veggies start to stick.
- Add the toasted bread, walnuts, cranberries, and spices to the pan. Toss and allow to toast for 1-2 minutes over the heat.
- Turn off the heat and pour on the remaining vegetable broth. Toss well.
- Transfer the mixture to a medium sized baking dish. Cover with aluminum foil and bake for 30 minutes. Then uncover and bake 20 minutes more until the top of the stuffing is golden brown. Let cool 5-10 minutes before serving.
Nutrition
Nutrition information is an estimate.
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