Better-than-Boxed Vegan Gluten-Free Stuffing recipe

bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread reduces waste.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while water with seasonings is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake mushrooms offer depth of flavor, while button mushrooms are more affordable.

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.

Cooking Techniques

Spice Level:

Dietary

Allergens