Classic Vegan Gluten Free Stuffing

Everybody has their traditions. We all agree at MB that stuffing is essential at Thanksgiving! This stuffing, too? This is the stuffing that dreams are made of.

This modern version has all the classic tastes you love but without gluten. It’s also vegan and only requires ten ingredients. The ultimate savory dish for your holiday table. We’ll show you exactly how to make it!

What is Stuffing?

Stuffing is also known as Filling and Dressing. It’s a herby, starchy mixture. It gets its name from the fact that it was traditionally “stuffed” into a turkey or any other type of poultry. It’s common to make stuffing by itself and to give it all the attention it deserves. This version is just that!

How to Make Gluten-Free Stuffing

This stuffing begins like all good stuffings: with bread! Homemade or any savory gluten-free bread will work here. To help the bread absorb more flavor, it is toasted in an oven.

The next step is to recreate the classic stuffing we all love. In vegan Butter, sauté celery and onions first. YUM. Sage, parsley, and rosemary are combined to create the ultimate herb base. It’s beginning to smell like Christmas!

The toasted bread, pecans, and vegetable stock are added to the soup.

The stuffing is then placed in the oven. The onions, celery, and broth provide moisture to the bread, which helps it stick together. This creates a tender, moist stuffing.

To add a little crispiness, you can drizzle additional Butter on the top halfway through baking. This will brown it without drying it. It’s time for a bite!


  • We used Little Northern Bakehouse // or homemade.
  • We used Miyoko’s vegan Butter.
  • One large onion finely diced (1 1/2 cups, 240g or 1 1/2 large onions)
  • Finely chop four large celery stalks (4 stalks will yield about 1 1/2 cups or 150g).
  • Sea salt, 3/4 tsp
  • Black pepper, 1/2 tsp
  • Fresh sage, 2 Tbsp.
  • Parsley, chopped to 1/4 cup
  • Fresh rosemary chopped to 1 Tbsp
  • 1/2 cup raw pecans, chopped (optional)
  • 1-1 1/2 cups of mushroom broth (or veggie broth).


  • Place your torn/cubed loaf on a baking tray and preheat the oven to 350 degrees F. After baking for 10-15 minutes, remove the bread from the oven and allow it to cool. Increase the temperature of your oven to 375 degrees F.
  • Add 1/3 cup (75g) vegan Butter to a large pot or rimmed skillet on medium heat. Add the celery and onion to the melted Butter and cook for about 2 minutes. Add the salt and pepper, along with sage and parsley. Sauté for a few moments, stirring frequently. Turn off the heat.
  • Stir to distribute the bread, pecans, and mushroom broth evenly. Mix in 1/2 cup of mushroom or vegetable stock at a time and stir to moisten the bread. Depending on the bread, you may not require all of it. The bread cubes must be moist but not soggy.
  • Transfer your skillet or pot directly into the oven if it is oven-safe. If your skillet or pot is oven-safe, you can transfer it directly to the stove. Cover the stuffing and bake it for 20 minutes.
  • Melt the remaining Butter (3 Tbsp, or 37 g) while the stuffing is baking. Remove the packing after 20 minutes. Remove the lid/foil, and brush/drizzle evenly on the top of the filling with the melted Butter. Continue baking for 20-25 more minutes until the top looks golden and toasty. Enjoy!
  • Keep leftovers in the fridge for 2 to 3 days or in the freezer for up to a month. You can reheat in the oven or microwave, but it is best to eat them fresh.

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