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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 16.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 447.2 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.1 g

View full nutritional breakdown of Lauren's Vegan/Gluten Free Stuffing calories by ingredient
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Lauren's Vegan/Gluten Free Stuffing

Submitted by: LNASTASI519

Introduction

Don't feel left out this Thanksgiving if you are on a gluten-free or vegan diet! I don't measure seasonings, so use discretion here. Don't feel left out this Thanksgiving if you are on a gluten-free or vegan diet! I don't measure seasonings, so use discretion here.
Number of Servings: 6

Ingredients

    Gluten free bread (or Whole Wheat if you want vegan stuffing instead of gluten free/vegan)
    Celery
    Carrots
    Vegetable Broth
    Onions
    Garlic
    Parsley
    Olive oil
    White Wine (or I use soy free miso)
    Mushrooms
    Salt and pepper (to preference)
    Thyme
    Raisins
    Walnuts

Directions

Preheat oven at 400. Slice bread into small cubes coat with olive oil and season with salt, pepper and thyme . Place on a lined cookie sheet and bake for 20 min (or until golden and soft, not crispy). Turn occasionally. While the bread is cooking, coat a pan on medium heat with olive oil. Add onion and garlic and cook until translucent. Add carrots and celery and cook for about 10 min. Add mushrooms, cook until soft and remove. Remove bread from oven and add to a mixing bowl. Add about a cup of broth on top (or enough to soften). Add vegetable mixture and a little more broth. Add raisins and chopped walnuts, stir. Add white wine, pepper, thyme, parsley and salt (if needed). Pour everything into a casserole dish and cook in oven at 350 for about 30-45 minutes. Check on it occasionally. You want the top to be crispy not burnt. Place fork in the middle when close to done to see if ready. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user LNASTASI519.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    1 gallon zip-loc with GF bread leftovers, cubed
    4 stalks celery
    3 carrots
    1/2 onion
    4 cloves garlic
    1 cup hot water
    1 vegetable bouillon cube
    1/4 cup white wine
    Herbs and seasoning to taste
    I followed the directions above. It was a little dry, so next time I'll use more broth. Still great! - 11/25/10

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