This unbelievably delicious and buttery herbed vegan stuffing tastes just like your grandma’s stuffing- and secretly vegan and gluten free! This is the easiest holiday side dish that’s packed with flavor from dairy free butter, rosemary, thyme, and sage.
It’s just not Thanksgiving without a side of stuffing, in my opinion (…and sweet potato casserole, mashed potatoes, cornbread, and dinner rolls– these and gluten free dinner rolls are amazing too!).
Of course, we can’t forget the vegan lentil loaf nor the vegan pumpkin pie. But let’s get back to side dishes for a moment, because this gluten free stuffing absolutely needs to be on your Thanksgiving menu this year, whether or not you’re gluten free (or vegan)!
This gluten free stuffing is going to steal the show. Not only is it absolutely delicious, but it’s SO. EASY. (and goes great alongside this Vegan Wellington). Like the easiest gluten-free stuffing recipe around. You don’t even need a large bowl to mix everything- just a large baking dish or casserole dish will do!
Need help planning an allergy friendly Thanksgiving?Check out my vegan Thanksgiving guide and vegan Thanksgiving dessert menu! And be sure to sign up for my free Thanksgiving grocery list and menu planner!
Table of contents
- Why this is the only vegan stuffing recipe you need:
- Ingredients You’ll Need
- My favorite tools for this recipe:
- Overview: How to make a flavorful herbed homemade vegan stuffing recipe
- Storage/Make-Ahead Instructions:
- FAQs
- Flavor variations:
Why this is the only vegan stuffing recipe you need:
You can forget the boxed stuffing with this recipe. This vegan stuffing is loaded with flavorful herbs and deliciously savory butter- all dairy free and naturally egg free (so vegan!), but trust me, you won’t even know it!
The gluten free bread recipe we’re using too is unbelievable- even my non-gluten free family loves it so much, they request this stuffing recipe as *the* stuffing recipe that we use at our Thanksgiving.
But if you’re not gluten-free, no worries- just use your favorite crusty bread. Even sourdough would be great!
Then we’re adding in a ton of flavor-packing veggies: celery, carrots, and onion, along with some rosemary, thyme, and of course sage to round out the flavor profile. Add in a ton of vegan butter and vegetable stock for the absolute BEST vegan stuffing around that is actually incredibly quick and easy to make!
You can even prep this stuffing recipe the night before you bake it- that way you save even more time on Thanksgiving (because the last thing you need to do is stress about your baking and cooking schedule!). Everyone is just going to love this vegan gluten free stuffing recipe- whether or not they’re vegan or gluten free!
Ingredients You’ll Need
- Gluten-free bread:I recommend making my amazing and SUPER easy gluten free bread recipe. You don’t need a bread machine, nor any fancy gluten free flour blends nor even xanthan gum. The bread comes together so quickly, and honestly tastes like good old fashioned artisan bread.
- Celery
- Carrots
- Garlic
- Onions
- Vegetable broth:You can use store bought vegetable stock or make your own. Because this is a vegan gluten free stuffing, I did not use nor have tested chicken broth.
- Vegan butter:I recommend using Miyoko’s salted vegan butter here. For nut-free, they also have an oat butter that’s amazing.
- Flaxseed:This is our egg replacement. I have not tried this recipe with eggs, as this is a strictly gluten free vegan stuffing recipe, so I can’t speak to how it will turn out.
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Overview: How to make a flavorful herbed homemade vegan stuffing recipe
Now let’s go over how to make the world’s easiest vegan stuffing recipe!
To start,you’ll want to make sure that you’ve baked the gluten-free bread. This is really simple, and can be done the day before, or even same day.
Next, you’ll cube the bread and add it to a casserole dish.
Then,we’ll sauté the veggies. You’ll melt butter in a large skillet or pot, and then add in the celery, carrots, and onions. You can also add in a touch of sea salt and black pepper here too. Cook the vegetables until the onions are translucent.
Next,mix the vegetable mixture right into the cubed bread in the casserole dish. So easy, and no additional bowls required!
Finally,you’ll whisk together the vegetable broth and ground flaxseed. Then pour the vegetable broth over the bread mixture.
Tentthe foil over the casserole dish, and bake the stuffing for 20 minutes covered, and 30 minutes uncovered.
Storage/Make-Ahead Instructions:
To make ahead:You can easily prep this entire recipe up until you add in the vegetable broththe day before.Once prepped, you’ll wrap the casserole dish in plastic wrap, and place it into the fridge to rest overnight. This ensures that the bread doesn’t super dry out. Then when ready to bake, add in the vegetable stock mixture and bake!
Storage:Store any leftovers in an airtight container and in the fridge for up to 5 days. Or you can freeze the leftovers for up to 3 months, and reheat as you’d like!
FAQs
- Can I swap in regular eggs for the ground flaxseed?I can’t speak to how this will turn out, as I haven’t tried it. My guess is that it would work, but I can’t guarantee!
- Does anyone make a gluten free stuffing mix?Trader Joe’s I know has one, but nothing will taste as good as homemade stuffing! This easy gluten-free stuffing recipe is sure to top any store bought option!
- Is Stove Top brand stuffing gluten free?No, unfortunately Stove Top stuffing is not gluten free.
- Do I need to make this vegan stuffing recipe gluten free? Absolutely not. I do, because we have several gluten allergies in the family that are present at Thanksgiving. However, this recipe will work with any artisan loaf bread.
- Can I use store bought gluten free bread?Absolutely! If you have a preferred gluten-free bread that you purchase at the store, or even another recipe you like, you’re more than welcome to use that instead.
Flavor variations:
If you’d like to jazz up this stuffing, here are some fun add-ins that you can stir in with the celery, carrots, and onion to the bread!
- Chopped apples
- Cranberries
- Vegan sausage
- Chopped pears
- Toasted walnuts or pecans
- Vegan bacon
- Sautéed mushrooms
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Simple Homemade Buttery Herb Vegan Stuffing Recipe
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- Author: Britt Berlin
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This unbelievably delicious and buttery herbed vegan stuffing tastes just like your grandma’s stuffing- and secretly vegan and gluten free! This is the easiest holiday side dish that’s packed with flavor from dairy free butter, rosemary, thyme, and sage.
Ingredients
Scale
- 1 serving gluten free bread recipe (or favorite gluten free bread, 1 day old)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup diced onions
- 5 cloves garlic, minced
- 1 cup (226 g) salted vegan butter
- 1/3 cup chopped sage
- 1/3 cup chopped rosemary
- 1/3 cup chopped thyme
- 2 cups (480 mL) vegetable broth
- 2 tbsp ground flaxseed
Instructions
- Prep:Make sure that your gluten free bread loaf is a day old, and dicethe bread into cubes. If you are baking it on the same day as the gluten free stuffing, you can dry out the bread by slicing it into cubes, and placing the cubes onto a baking sheet. Then bake the cubed bread for 10 minutes at 300F. Toasted bread cubes will add a bit more flavor to your stuffing!
- Grease:Use 1 tbsp of melted vegan butter or olive oil, and grease a 9×13″ casserole dish with it. Add the cubed bread to the casserole dish, and set aside. Preheat the oven to 350F.
- Saute:Heat the vegan butter in a large pot on medium-high heat until melted. Reduce the heat to medium, and add in the garlic, celery, carrots, onion, sage, rosemary, and thyme. Saute on medium heat until the onions are translucent and the carrots have softened. Remove from heat.
- Toss:Add in the onioncelery carrot mixture to the cubed bread, and toss together until evenly coated.
- Pour:Whisk together the vegetable broth and ground flaxseed. Pour the vegetable broth over the bread mixture.
- Bake:Cover the stuffing with parchment paper or tinfoil, and bake the stuffing covered for 20 minutes. Then remove the covering, and bake for an additional 30 minutes, or until lightly golden brown on the top of the stuffing.
- Serve and enjoy!Remove the stuffing from the oven, serve, and enjoy! Store any leftovers in an airtight container, and in the fridge for up to 5 days, or in the freezer for up to 3 months.
Notes
See blog post for full tips & tricks!
