Gluten Free Stuffing Recipe, Traditional style, Vegan Ingredients

Stuffing has always been my favorite part of Thanksgiving, but since I went gluten free 5 years ago, I haven't had much success recreating that amazingly flavored and mushy treat. I tried wild rice stuffing and corn based concoctions, but none had the same effect as traditional bread-based stuffing.

The Gluten Free Homemaker inspired me to give this old classic another shot with her recipe for Gluten Free Bread Stuffing. I tweaked it a bit to make a vegan version,using  coconut oil instead of butter, vegetable broth instead of chicken broth, and one loaf of that pretty darn dense Food for Life Brown Rice Bread, which is fruit juice sweetened and vegan (they also make a yeast free bread).

This recipe filled up an 8x8 square dish and a 6x9 rectangular dish...my big casserole dishes were all taken up by other meals, but I would assume you could get this in a 13x9 dish.

So don't let allergies keep you from enjoying the best Thanksgiving dish of all - this recipe is gluten free, dairy free, egg free, vegetarian, sugar free, nut free, soy free, and vegan!

Vegan, Gluten Free Stuffing (Traditional Style)
Ingredients
1 loaf of gluten free bread diced
1 onion diced
1 cup diced celery (feel free to leave the leaves on)
1/4 cup of  coconut oil
3 cups of vegetable broth (Trader Joe's has a gluten free one)
2 tsp all purpose seasoning like Bragg's Organic Sprinkle (tastes like thanksgiving!)
About 1/2 - 3/4 tsp sea salt
Fresh ground pepper

Preheat oven to 350° F.
Toast the bread cubes on a large flat pan for about 10-15 minutes or until dry and toasty.
Sauté the onion and celery a couple tablespoons of water until soft.
Put 1 tsp of coconut oil in a large 13x9 casserole dish or half a tsp in two smaller dishes and place in the warm oven for a minute.
Add the remaining coconut oil to the warm pan of onions to melt it.
Place the bread cubes in a large bowl toss with the herbs and spices.
Pour in the vegetable broth and onions and celery and mix well.
Grease the casserole dish(es) with the melted coconut oil and add the stuffing.
Bake covered for about 30 minutes.
Keep covered until ready to serve or you can remove the cover and toast the top by popping it back in the oven just before serving if you like the top a bit crispy.

I know it's been a while since I've had old fashioned stuffing, but this tasted just like the good ole "stuff" to me! I would also bet that this makes a great base for all sorts of different takes on stuffing, so have fun with it!

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