The yummiest gluten-free vegan stuffing made with carrots and vegan sausages: this is perfect as a hearty, flavourful side dish for Christmas and Thanksgiving. Serve with vegan gravy for ultimate deliciousness!
I love stuffing so much. It’s one of my holiday season favourites – I always look forward to loading at least half my plate with it and drenching it in gravy. I could seriously eat it regardless of the season.
Now, there are different varieties of stuffing. The British/Irish version is made from breadcrumbs, while American-style stuffing has whole chunks of bread. This year, I decided to test the latter for my blog and I fell in love immediately! It’s not as common here in the UK, but I think it may be my new go-to recipe.
What’s to love about this vegan stuffing?
Made with wholesome ingredients, this is a recipe that anyone can enjoy, regardless of dietary preference. It is also:
- Hearty and comforting.
- Gluten-free.
- Simple.
- Easy to make and great for beginners.
- Made with lots of vegetables.
- Perfect as a side dish.
- Incredibly flavourful.
Ingredients you will need + substitutions
- Gluten-free bread. You can use ordinary bread too if not avoiding gluten.
- Vegan butter. Any variety is fine. You can use unsalted, but I usually use one with a little bit of salt for some extra flavour.
- Fresh garlic.
- Onion. Together with the garlic, this is a must for a savoury, deep flavour.
- Carrot.
- Mushrooms. I usually use the chestnut variety, ordinary button mushrooms work too.
- Celery.
- Sage. This is a key ingredient for stuffing, so don’t skip it!
- Cumin. Another spice that helps add richness and depth.
- Apple cider vinegar. Great for balance and a hint of tanginess.
- Salt.
- Plant based milk of your choice.
- Vegan sausage. You can leave this out or replace it with crumbled tofu/tempeh.
How to make gluten-free vegan stuffing
First, toast the bread. Preheat the oven to 180 degrees C (350 F) and line a few baking trays with parchment paper.
Cut sliced bread up into small cubes and arrange it over the baking trays in single layers. Bake in the preheated oven for around 10 minutes, making sure not to leave it for too long as it will start to burn. When ready, transfer it to a large mixing bowl.
Meanwhile, melt the butter in a non-stick pan. Once melted, add the garlic, onion and carrot. Cook for around 5 minutes, until fragrant and the carrot starts to soften.
Now add the mushrooms and celery. Start cooking, and after 2 minutes add the sage, cumin, apple cider vinegar and water. Cook for a further 3-4 minutes, until the vegetables soften fully.
Add the vegetables to the mixing bowl with the bread, also adding the salt and the plant based milk. Make sure not to add too much of the plant based milk, as this could make the bread too soggy. Stir together really well, then add the vegan sausage and stir once more.
Transfer to a rectangular baking dish or a casserole dish – you may need more than one. Bake at 180 degrees C (350 F) for 40-45 minutes, until golden brown on top.
Can you make this stuffing ahead of time?
Yes – you can leave it in the fridge, covered, for up to around 3 days. I wouldn’t recommend leaving it longer than that as the bread may start to lose its crispiness.
Other Christmas and Thanksgiving recipes
- Scalloped potatoes
- Gluten-free gravy
- Easy cornbread
- Eggnogg
- Creamy mashed potatoes
- Gingerbread cake
- Easy lentil loaf
Let me know in the comments: what’s your favourite holiday side dish? If you give this gluten-free vegan stuffing recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Gluten-free vegan stuffing
Equipment
- Baking tray
- Frying pan
- Conventional oven
Ingredients
- 1 lb gluten-free bread
- 1/4 cup vegan butter
- 3 gloves garlic minced
- 1 large onion diced
- 1 large carrot peeled and sliced
- 2 cups chestnut mushrooms finely chopped
- 1 cup celery chopped
- 1 tbsp sage
- 1 tsp cumin
- 1/4 cup apple cider vinegar
- 1 cup water or veggie broth
- 1/2 tsp sea salt
- 1/2 cup plant-based milk
- 1 cup vegan sausage diced
Instructions
- Preheat the oven to 180 degrees C (350 F) and line 2-3 baking trays with parchment paper.
- Cut sliced bread up into small cubes and arrange it over the baking trays in single layers. Bake in the preheated oven for around 10 minutes, making sure not to leave it for too long as it will start to burn. When ready, transfer it to a large mixing bowl.
- Meanwhile, melt the butter in a non-stick pan. Once melted, add the garlic, onion and carrot. Cook for around 5 minutes, until fragrant and the carrot starts to soften.
- Add the mushrooms and celery. Start cooking, and after 2 minutes add the sage, cumin, apple cider vinegar and water. Cook for a further 3-4 minutes, until the vegetables soften fully.
- Add the vegetables to the mixing bowl with the bread, also adding the salt and the plant based milk. Make sure not to add too much of the plant based milk, as this could make the bread too soggy. Stir together really well, then add the vegan sausage and stir once more.
- Transfer to a rectangular baking dish or a casserole dish – you may need more than one. Bake at 180 degrees C (350 F) for 40-45 minutes, until golden brown on top.
Nutrition
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