Gluten Free Vegan Thanksgiving Stuffing

Okay, what do you do for the traditional Thanksgiving stuffing if you are Gluten Free and Vegan?  First off, we don’t have a turkey …. and secondly, we don’t want to use the standard glutenous bread cubes!!

Jessica Glick of Jessica’s Gluten Dairy Free Kitchen has developed an interesting sounding Gluten Free Vegan dish to replace the traditional Thankgiving stuffing.

Here is her Gluten Free Vegan Thanksgiving Stuffing recipe:

Gluten Free Vegan Thanksgiving Stuffing

Recipe Type: Holiday Stuffing
Author: Jessica’s Gluten Dairy Free Kitchen
Serves: 8-10
Ingredients
  • 3 celery stalks, chopped
  • 2 medium onions, diced
  • 1 leek, green ends removed, sliced
  • 1/4 bunch fresh flat leaf parsley, chopped, about 3 tablespoons
  • 2 tablespoons dried thyme
  • 2 tablespoons fresh sage leaves, stems removed, chopped (about 15 leaves)
  • 1 tablespoon dried rosemary
  • 2 apples, Fuji or Granny Smith variety
  • 1 bunch fresh swiss chard, 3/4 of stems removed, finely chopped
  • 1 cup raisins
  • 1 1/2 cups chestnuts, cooked, chopped
  • 1/2 cup non-dairy creamer (I use So Delicious Original flavor)
  • 3/4 cup vegetable broth (I use Organic Pacific)
  • 4 slices vegan rice bread (I use Food for Life)
  • 3 tablespoons Earth Balance Soy Free Spread PLUS extra for greasing casserole dish
  • 3 tablespoons sunflower oil
  • 3 teaspoons kosher salt
  • 1 1/2 teaspoons crushed black pepper
Instructions
  1. Preheat oven temperature to 350 degrees F
  2. Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance and sunflower oil. When it begins to sizzle add onions, celery, leeks, rosemary, thyme, parsley. Let it cook until softened, about 2 minutes. Add half the kosher salt, and all of the pepper. Stirring occasionally.
  3. Meanwhile, soak raisins in 1/2 cup of hot water until ready to use. Set aside.
  4. Reduce heat to medium. Add apple, chestnut, stir to combine well, cook for about 1 minute, until you see the apple has just begun to soften. Then add swiss chard, raisins, and remaining kosher salt, stir to combine well. Continue stirring to make sure there aren’t any browned bits on the bottom of the skillet.
  5. When the swiss chard has wilted (about a minute) then add the vegetable broth and creamer. Let it cook for 2-3 minutes, stirring occasionally.
  6. Meanwhile, toast the vegan bread, then dice into 1 inch cubes.
  7. Turn off the heat, transfer to a greased oven safe casserole dish.
  8. Bake for 25-30 minutes until there are golden brown edges of the bread sticking out of the stuffing.
  9. Let it rest for 10-15 minutes.
  10. It will look like there is still some liquid remaining, that will be absorbed into the stuffing while it rests. Serve hot.

 

Sounds really good!

Of course, you know I will use melted coconut oil rather than sunflower oil, as the recipe suggests.

I would also add mushrooms — maybe in place of the water chestnuts as my husband does not care for them.

You might also check out my featured Quinoa Stuffing Recipe

 

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