As a Celiac, I haven’t had stuffing with Christmas dinner in far too long…and it was always my favourite part! So this year I decided to finally bite the bullet and try making my own. It was much easier to make than I had expected. Here’s my recipe for a delicious gluten-free vegan stuffing that skips all of that heavy cream/chicken broth malarkey.
Gluten-Free Vegan Stuffing
- 1 loaf whole grain gluten-free bread
- 1/2 cup chopped celery
- 2/3 cup white mushrooms, finely diced
- 2/3 cup organic seaweed, crumbled
- 1/2 cup fresh lemon juice
- 3 tbsp gluten-free soy sauce
- 2 tbsp olive oil
- 3 cloves of garlic, finely diced
- 1/4 cup parsley, chopped
- 1/4 cup basil leaves, crushed
- 1 cup gluten-free vegetable broth
- 2 tsp salt
- 2 tsp black pepper
1) Prep: If you’re using a frozen gluten-free loaf of bread, remove from freezer and let thaw for 1 hour at room temperature before use. Preheat oven to 350 degrees. Use a cooking spray or vegan butter to lightly grease a shallow baking dish.
2) Cut 8-10 bread slices into small cubes. Set aside in a large bowl.
3) Add 1 tbsp of olive oil to a medium skillet over high heat. Turn down to medium heat once the oil sizzles. Sauté garlic for 1 minute, then add celery and cook for an additional 2 minutes. Add the mushrooms and stir consistently until the mushrooms darken.
4) Add the vegetable broth, soy sauce and lemon juice. Let everything cook for a few minutes, stirring occasionally.
5) Remove mixture from heat and pour overtop of the bread cubes. Add the seaweed, salt, pepper, oil, parsley and basil. Toss all ingredients together until the bread is thoroughly soaked. If desired, add a splash of water.
6) Transfer mixture to the shallow baking dish and place in oven. Cook covered for 20 minutes, then uncovered for an additional 10-15 minutes if you prefer stuffing to be more brown.
7) Remove from oven and let dish cool for 30 minutes. Try serving with tofurky, cranberry sauce and roasted veggies.
Makes 6 side servings.