Lauren's Vegan/Gluten Free Stuffing

Name: Lauren''s Vegan/Gluten Free Stuffing Recipe
Yield: 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

(1)

Number of Servings: 6

Ingredients

Gluten free bread (or Whole Wheat if you want vegan stuffing instead of gluten free/vegan)CeleryCarrotsVegetable BrothOnionsGarlicParsleyOlive oilWhite Wine (or I use soy free miso)MushroomsSalt and pepper (to preference)ThymeRaisinsWalnuts

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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

GFCFLIFESTYLE
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