Holiday season stuffing that is all plant-based and gluten free.
Make it easy on yourself, by purchasing a gluten free loaf of bread. I typically do not eat breads, but for this dish I used the Schar bread that tastes good.
To make this meal fast, simply tear each slice of bread into large bite size pieces, no need to cut them into uniform squares. Bake these pieces for 20 minutes in oven instead of leaving the bread out to dry. While this is toasting, start cutting up all of the mushrooms, onions, and celery. Toss the butter, onions and celery into the large frying pan to cook. Then add in the mushrooms, garlic, all the herbs, salt and pepper.
Use warm water to help mix the bouillon together. Use a low setting of the kettle water makes it quicker. Set aside.
When the bread pieces are crispy and browned lightly, remove from the oven and toss into the large mixing bowl.
Then add in the cooked onions, mushrooms, garlic, and herbs. Toss well together. Pour half of the bouillon mix over the stuffing mix, and toss together. Add in the other half of the bouillon and toss well.
Pour the stuffing mix into the medium size baking dish that has been lightly greased with olive oil or coconut oil. No need to tap down the stuffing, only make sure it is placed evenly in the dish. Bake for 20 minutes, turn the baking dish, and bake for another 20 minutes. It should be hard on top, lightly toasted. Serve immediately.
TEXTURE AND TASTE:
Deliciously toasted crunchy topping, loaded with a savoury taste that is full of celery and mushrooms.
INGREDIENTS:
- Loaf of gluten free bread – I used Schar brand.
- Onion medium size
- Celery large size or use 2 small
- Mushrooms – 1 carton approximately 1 cup
- Herbs of thyme, rosemary, and sage. I used fresh rosemary, but used dried thyme and sage
- Better than bouillon or 2 cubes of bouillon
- Butter plant-based
- Garlic cloves 3
- Nutritional Yeast
THIS RECIPE IS FRIENDLY FOR:
NUTRIMENT HEALTH AND FITNESS WEBSITE WAS CREATED TO:
- Book online Virtual Nutrition Appointments. In office only Appointments for Live Blood Cell Analysis.
- Recipes are created daily to help meal planning for current clients. For new individuals looking to support their health and digestion.
- The Recipes avoid most allergies, Plant-Based, Gluten and Dairy Free.
Easy Gluten Free Holiday Stuffing – Plant-Based
Delicious toasted, savoury taste side dish, that is loaded with mushrooms. The easiest way to make this as no fuss, would be to purchase a gluten free loaf of bread. I used the Schar brand of gluten free breads, and it came out amazing. The family loved it.
Perfect addition to add for your holiday meal.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.
- Large baking pan lined with parchment paper
- Large frying pan
- Medium size baking dish lightly oiled
- Large Mixing Bowl
- 1/4 tsp, 1/2 tsp, tsp, tbsp
- 1 Gluten Free Loaf of bread. I used Schar. Approximately 12 slices. 400 grams
- 8 tbsp Plant-based butter – 1/2 cup
- 1 Medium Onion diced
- 1 Large Celery stalk – cleaned and diced
- 3 Garlic cloves pressed
- 1 cup Mushrooms cleaned and sliced
- 3 tbsp Nutritional Yeast
- 2 tsp Better than Bouillon or 2 Bouillon Cubes
- 1 1/2 cup filtered warm water
- 1 tsp Thyme dried
- 1/4 tsp Rosemary dried or 1 tbsp Fresh
- 1/4 tsp Sage dried
- 1 tsp Himalayan or Sea Salt ground
- 1 tsp Black pepper ground
-
Preheat oven to 300°F
-
Use the stick of butter and rub over the parchment paper on the large baking pan.
Tear the bread slices into large bite size pieces and spread all over the buttered parchment paper.
Bake for 20 minutes, until they are lightly toasted and dry.
Set aside.
-
Add the butter to the large frying pan on medium-low heat. Add the onion and celery. Cook for 8 minutes stirring often.
Add the mushrooms, garlic, thyme, rosemary, sage, salt, pepper and cook for another 2 minutes. Stir often.
Set aside.
-
In the large mixing bowl, add the baked bread pieces, and the onion mushroom mix.
Add the bouillon to the warm water and mix well. Then pour all over the bowl mix and toss well all together.
Add this stuffing mix to the lightly oiled baking dish and spread out evenly. No need to tap down.
Bake for 20 minutes, then rotate the dish and bake for 20 minutes more. It should be toasted on top but not burned.
Serve warm.
-
Any left overs, allow to cool then add to a container and into the fridge.