So is everyone with me saying that the best part of the turkey dinner is the STUFFING??!! Yeah, I thought so (especially gluten free vegan stuffing). This makes it a little sad for the vegans and gluten-free are out there to be missing out on such heavenly deliciousness. So….let me help you out, you can thank me later.
This gluten free vegan stuffing recipe features all the savory flavor of regular stuffing, and enough good carbs (no, nothing that will send your blood sugar soaring, don’t worry!) to give it that comfort food feeling. Throw in a few dried cranberries to complement the poultry-type herbs and omg….heaven!! This recipe will feed at least 8 so it will be perfect for your holiday get-together.
What Makes This Gluten-free Stuffing Recipe So Effective
It is healthful, dairy-free, vegan, and gluten-free.
This healthy version uses avocado oil or olive oil but you can always add butter if you want it to be extra creamy. This nutritious version of gluten-free stuffing is created with a ton of veggies for the ideal carb-to-vegetable ratio.
Simple to put together.
Just sauté the vegetables, combine them, and bake! This dish looks and tastes like you worked in the kitchen for hours since it is so wonderful and full of earthy spices!
Key Points to Remember About Gluten Free Vegan Stuffing
First, you’ll want to roast some cubed butternut squash (timesaving tip: Costco usually sells bagged, cubed butternut squash in the frozen section) until tender but not mushy. I found that on the top rack of my oven at 350 it took about 60-70 minutes (you’ll want to toss them at about the 30-minute mark).
As they are roasting you can start to cook your wild rice and quinoa. Follow the directions on the package, but instead of using plain water, use some stock or broth (and add salt too if your broth is unsalted).
Time-saving tip: pre-soak your quinoa and wild rice, not only will they cook way faster, but they will also be much more nutritious and digestible. If you are making this (gluten free vegan stuffing) ahead of time and plan on re-heating to serve, then make sure your wild rice is well cooked.
As you are cooking your grains, saute your onions and celery until golden, then add your minced garlic. Continue to saute until onions have caramelized.
Once grains have finished cooking (drain any excess broth if there is any), combine all ingredients, including chopped herbs, pecans, and dried cranberries. Serve immediately, or if serving at a later time simply reheat in the oven, in a roasting pan with a lid, with just a little broth at the bottom (like 1/4-1/3 c) to help keep the wild rice from getting hard.
Gluten Free Vegan Stuffing: Major Factors
1 hour 45 mins
A gluten-free vegan stuffing that will satisfy everyone!
Recipe type: side dish
Ingredients You Need to Make Delicious Gluten Stuffing
- 12 c cubed butternut squash (approx one med-large squash)
- 4 tbsp olive oil for gluten free vegan stuffing
- 2 tsp sea salt
- Also, 1.5 c wild rice (optional: pre-soak 6+ hrs to shorten cooking time), cooked with stock/broth instead of water
- 1.5 c quinoa (optional: pre-soak 6+ hrs to shorten cooking time), cooked with stock/broth instead of water
- 1 medium onion, diced
- Moreover, 3 ribs of celery, chopped
- 2 large cloves garlic, minced
- ½ c flat parsley, chopped
- Also, ¼-1/3 c fresh sage (more or less, to taste), chopped
- ¼-1/3 c fresh thyme (more or less, to taste), chopped
- ⅔ c chopped pecans
- ⅔ c dried cranberries (look for no sugar added, if possible)
Also read: High Protein Breakfast Cookies
Instructions to Follow for Gluten Free Vegan Stuffing
- Preheat the oven to 350 F.
- Place chopped squash in a large mixing bowl and add 3 tbsp olive oil and 1 tsp salt. Toss to coat and add to a large roasting dish or parchment-lined cookie sheet and roast on top rack until tender but not mushy (about 60-80 minutes), tossing after 30 minutes.
- Meanwhile start cooking wild rice and quinoa according to the package, but use broth instead of water and add the remaining salt if your broth is unsalted (Note: In gluten free vegan stuffing, quinoa is much faster to cook so start the wild rice first, and when it’s about half done then start quinoa if you will be serving this immediately after cooking and want it all to be warm).
- If you have pre-soaked the grains you may find you have extra liquid left over, simply strain out any extra liquid.
- As the grains cook, heat the remaining tbsp of oil in a skillet on medium heat. Add chopped onions and celery and saute until soft and begin to brown slightly. Add garlic and continue to saute, stirring frequently until onions have begun to caramelize.
- When grains and squash are done cooking, combine squash, grains, onions/celery/garlic mixture, herbs, chopped pecans, and dried cranberries together and mix thoroughly. Adjust herbs and salt, to taste, and serve immediately.
- If you are preparing this ahead of time when it comes time to eat you can just warm the stuffing in the oven in a lidded roasting dish (or covered tightly with foil) with enough broth to just cover the bottom of the dish. **If you are planning to reheat this stuffing, be sure that the wild rice is well cooked as it tends to harden a bit in the oven.
Let’s Sum Up Today’s Recipe
It is the BEST gluten free vegan stuffing recipe! The holidays are approaching, and I was beyond delighted to share with you my tried-and-true, renowned gluten-free stuffing recipe! Since I’ve been preparing gluten-free stuffing for holidays for over 14 years, this recipe has never let me down.
Every year, people ask for the same stuffing recipe, which is healthier than other versions since it’s packed with veggies. At your holidays and feast, serve it.
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