RECIPE: Vegan Gluten Free Cranberry Stuffing

Reblogged from Audrey Kitching

This is one of my favorite Winter / Holiday dishes to make!

Vegan Stuffing Ingredients:

  • 10 cups 1/2 inch bread cubes made from 1 lb wheat sandwich bread ( I USE RICE BREAD )
  • 1/2 cup Earth Balance veggie spread or olive oil
  • 1 cup chopped green onions
  • 4 Tbsp water
  • 1 cup finely chopped celery
  • 1/2 cup minced fresh parsley
  • 1 tsp dried sage ( I USE 3X THIS AMOUNT )
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup or more vegetable stock

Stuffing Directions:

  1. Preheat oven to 400 degrees. Oil a large shallow baking dish
  2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
  3. Turn oven down to 350 degrees F
  4. Melt Earth Balance or oil in a large skillet and sauté onions and celery, for about 5 minutes
  5. Remove from heat and stir in parsley, sage, thyme, salt, and pepper
  6. Using a rubber spatula, transfer the onions and celery mixture to the bowl of breadcrumbs
  7. Toss with the bread crumbs until well mixed, then stir in vegetable stock until the mixture is moist but not soggy. Add more stock as needed
  8. Bake in shallow dish for 30-45 minutes until a crust has formed on the top

I always add some fresh cranberrys, raisins and walnuts to mine…yum! It took about an hour to make and its such a good snack I think i might continue to make it through the Holiday season as I do every year.