by Holly | Clean Eating Recipes, Thanksgiving
I think the best part of Thanksgiving dinner is the stuffing. Wait, no… pumpkin pie. Mmmmmm…. pumpkin pie. But second place is definitely stuffing. Ok, solid second. I’ve been trying for a while to perfect a gluten free and vegan stuffing and I think I finally got it. It’s better than Stovetop, that is for sure!
I can’t even begin to tell you how many times it took to get this recipe to work. The flavor was always perfect, but it was the consistency of pudding. It took a lot of trial and error to find that perfect combination of liquid and amount of time in the oven! Whew!
I used gluten free bread for the cubes. No need to make your own bread if there is a gluten free brand that you like. One thing I found though is that whether the bread is frozen or not, you need to put it in the oven for 15-20 minutes on each side to brown it a bit. Then you can cut it up into cubes and use it for the stuffing. Gluten free bread straight out of the bag becomes a soggy mess! (lesson learned!)
If you want this recipe to be 100% vegan, you can use a vegetable stock. For me personally, I am a pesco-vegan, and also take exception to bone broth, because it is good for those with auto-immune disorders. But regardless of whatever is your favorite broth, it will still be good! I do use an egg replacer though which is super easy – mix the power with some water and voila – instant non-egg!
Psst… want a beautiful printable for your Thanksgiving table to share how thankful grateful blessed you and your loved ones are? Click below…
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I love the addition of the apples and apple cider vinegar! Add that in with your herbs…. oh man is this flavor amazing!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Holly Bertone | Pink Fortitude
Ingredients
- 6CupsGluten free bread crumbsApprox 12-14 pieces of bread
- 10OzVegetable or Bone broth
- 1/4CupApple Cider Vinegar
- 2TBSPChopped onion
- 1TBSPMinced garlic
- 1Apple cut into small pieces
- 4StalksCelery cut into small pieces
- 2TBSPGarlic and Herb spice mix
- 1Egg replacer
Instructions
Preheat oven to 375 degrees.
Spray a 10" casserole dish with baking spray.
In a large bowl, gently stir all ingredients together with a silicone spatula.
Pour into casserole dish.
Bake for approximately 30 minutes.
Servies 4-6.
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Organic Bone Broth – Recipe or Pre-Made
Thankful Grateful Blessed Printable
Your Complete Thanksgiving Menu- GF/V/P Friendly
More Thanksgiving Recipes and Resources
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Love, hugs, and I think I’m in a stuffing coma!
See AlsoFudge Fat Bombs | Real Balancedpromisinglypennywiseon October 6, 2016 at 6:44 am
Pinning this!! I’ve been gluten intolerant since my daughter was born last year, but didn’t discover it until just before the holidays last year. So, we didn’t have time to figure out a lot of gluten free alternatives. I’m excited to try this! Stuffing is one of my favorites.
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Hollyon October 7, 2016 at 6:22 am
Hi Pennywise – Thank you so much for taking the time to share! We have a lot of awesome gluten free recipes here, so be sure to check them out. And… I have a secret for you… next week be on the lookout for a guide to a delicious gluten free (and vegan) Thanksgiving! Lots of yummy options for either or both for the entire Thanksgiving meal. Shhhhh….. don’t tell anyone! Hope to see you again soon. Hugs, Holly
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monicageglioon October 6, 2016 at 2:42 pm
Looks good!
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Hollyon October 7, 2016 at 6:22 am
Hi Monica – Thanks so much! Hugs, Holly
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Shan Walker (@shanGURUwalker)on October 12, 2016 at 6:52 am
This looks so yummy. I shared with on my Facebook page this morning for my wifey readers! http://www.facebook.com/thehowtoguru
The How-to Guru
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Hollyon October 13, 2016 at 6:17 am
Hi Shan – Oh my goodness, you totally made my day! Thanks for sharing! Hugs, Holly
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Cambridge Rat Momon November 16, 2016 at 7:13 pm
I call bullsh*t on your pesco-vegan. Either you are or you aren’t vegan. Exceptions make you NOT A VEGAN. Stop making up terms that contradict each other.
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Hollyon November 21, 2016 at 6:24 am
I know, I know. I do get slack occasionally. But I went vegan over a year ago for health reasons for my autoimmune condition and it’s helped tremendously. I still eat fish, and also honey and bone broth because all are healing foods for my conditions. But calling myself a pescohoneybonebrothvegan makes no sense LOL! People like to see titles and sometimes I go with vegan-ish too. Regardless, I hope you enjoy the vegan recipes here on the blog. Hugs, Holly
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Trackbacks/Pingbacks
- The Ultimate Thanksgiving Vegan Menu - The Petite Rainbow - […] Source: pinkfortitude […]
- Thanksgiving Stuffing & Dressing Recipe Roundup - […] Stuffing from Pink Fortitude […]
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