Thanksgiving stuffing is usually one of those recipes that calls for lots of eggs and butter. It’s also one of the dishes that people tell me all the time is too hard to veganize, let alone make gluten-free. I’m here to tell you that you can serve up a fabulous stuffing on Thanksgiving! And if you don’t tell your guests, no one will be the wiser. Plus, with a houseful of guests, there’s bound to be a few who have different allergies.
This recipe is from my book Vegan Casseroles. One of the key tricks to this recipe, is making sure you use a really flavorful bouillon like Better Than Bouillon No Chicken Base. That is what gives it that familiar flavor that we all love and grew up on. And, if you’re making it gluten-free, use a good gluten-free bread or baguette in it. In Portland we have New Cascadia bakery, which makes my favorite gluten-free (and vegan) breads. Oh, and definitely let your gluten-free bread cubes sit out over night to get a little dryer in texture. Gluten-free bread can tend to be very soft and moist.
I think I’ve shared the biggest tips. I also made this stuffing last Friday on AM Northwest. Let me know if you give this stuffing a go, or if you have any questions. You’re going to love it, and it may just start a new stuffing tradition in your home this year!
This recipe is adapted from my cookbook Vegan Casseroles.
1 1/2 cups very hot water
1 1/2 to 2 tablespoons Better Than Bouillon No Chicken Base, or to taste
7 cups lightly packed cubed bread (1 baguette), or a loaf of soft bread (gluten-free or regular)
1 tablespoon olive oil
4 small stalks celery, thinly sliced or chopped
1 small yellow onion, finely chopped
2 tablespoons nutritional yeast flakes
2 teaspoons fresh sage leaves, minced or 1 teaspoon dried rubbed sage
1/2 teaspoon dried marjoram
White and black pepper, to taste
1 to 2 tablespoons non-hydrogenated vegan margarine, melted (optional)
Preheat oven to 375°F. Lightly grease a 2-quart casserole dish.
In a measuring cup, mix together the hot water and broth powder. In a large bowl, combine the bread cubes and hot broth mixture, tossing until the bread cubes are well coated. If using gluten-free bread, it will rehydrate right away. Set aside.
In a large skillet over medium high heat, add the oil and swirl to coat the bottom of the pan. Add the celery and onion and cook, stirring as needed, until tender, about 10 to 15 minutes. If the onion mixture is starting to stick and burn, add a couple of tablespoons of water, as needed.
Add the sautéed onion mixture to the bread cubes, along with the nutritional yeast flakes, sage, and marjoram. Add the ground white and black pepper to taste. Adjust seasonings, adding salt to taste if necessary.
Transfer the dressing mixture to the greased baking dish, cover with a lid or foil and bake in the preheated oven for 15 minutes. Uncover the dressing, drizzle with the melted margarine and return to the oven, uncovered. Bake the dressing for 35 to 45 minutes, or until the dressing is lightly browned and crispy on top. Serve hot.
Gluten-Free + vegan