WFPB Vegan Gluten Free Stuffing with Cranberries and Walnuts

This easy vegan gluten free stuffing tastes just like microwave stuffing. This flavorful wfpb stuffing has cranberries and walnuts.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 187

Author Elizabeth

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

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.