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Better-than-Boxed Vegan and Gluten-Free Stuffing

This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2245.1 kcal

Equipment

  • 2 Baking Sheets
  • 1 Large Mixing Bowl
  • 1 Saucepan
  • 1 Spatula or wooden spoon For stirring and sautéing
  • 1 Measuring spoons/cups For accurate ingredient measurement

Ingredients
  

Main

  • 16 ounces vegan gluten-free bread, cubed
  • ½ cup vegan butter such as Earth Balance®
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon ground thyme
  • ¾ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried marjoram
  • 2 cups vegetable broth
  • aluminum foil

Instructions
 

  • 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.

Notes

Achieving the right texture for this stuffing hinges on properly toasting the bread; aim for dry and lightly golden, not hard, to prevent sogginess. When sautéing the aromatics, cook until softened with a slight bite in the celery, then gently 'bloom' the dried herbs for about a minute in the hot butter to intensify their flavor before adding broth. After combining, the 5-minute covered rest allows even moisture absorption. For a crispier finish, consider spreading the fluffed stuffing into a baking dish and baking uncovered for an additional 15-20 minutes at 350°F (175°C) before serving. For enhanced depth, a pinch of nutritional yeast can be added with the herbs.