Easy Gluten-Free Stuffing

Stuffing seriously steals the show every Thanksgiving or holiday dinner. Everyone loves it, except for, those that are gluten-free or vegan (most stuffing recipes include the meat of some sort). This is the best Gluten-Free Stuffing recipe is easy-to-make and allows for EVERYONE (no matter their dietary restrictions) to enjoy this Thanksgiving classic.

Why you’ll love this Gluten-Free Stuffing Recipe:

• Gluten-Free Twist on a Classic: It’s a Thanksgiving or holiday classic that everyone loves, but with this gluten-free stuffing recipe, everyone (even those with allergies) can enjoy it
• Vegan: Did I mention this gluten-free stuffing recipe is also totally plant-based too?
• Easy: This recipe is so easy! It’s perfect to whip up during the busy holiday season

Ingredient Notes:

Almond Flour: For this gluten-free stuffing recipe, I used Bob’s Red Mill Almond Flour as a binding agent. Almond flour is a great alternative for those that are gluten intolerant or even those that just want a healthier flour option. This almond flour is grain-free and made from whole, skinless, blanched almonds. That’s it! That’s the only ingredient in it. This flour has a great texture, buttery flavor, and is perfect in baking but also in savory recipes like thisEasy Gluten-Free Stuffing recipe. The best part is that Bob’s gluten-free products are all processed in a facility dedicated to gluten-free products, so there is no cross-contamination up in here!

Herbs: The herbs I’ve chosen in this gluten-free stuffing recipe are so warming and delicious for any holiday meal, however, you can experiment here a bit or swap out fresh with jarred herbs if you need to.

Looking for more easy Thanksgiving recipes? Check out my round-up here.

How do you make Gluten-Free Stuffing?

1. This gluten-free stuffing recipe is easy! All you have to do is follow these simple steps:
2. Preheat oven to 350F and lightly butter a 13x9x2 baking dish
3. Heat a large skillet or pot over medium-high heat for 10-30 seconds before adding the onions,  garlic,  celery and mushrooms
4. Cook on low for 20 minutes,  stirring often to avoid burning while scraping browned bits off the bottom of the pan. You want the mixture to be golden and the mushrooms to reduce by nearly half
5. When the mixture is nice and golden and in the vegetable stock paste, spices, salt and pepper. Cook for another 5 minutes, stirring often
6. Transfer the mixture to your prepared baking dish
7. To the baking dish add the dates, almond flour and vegan egg. Stir till well combined and flatten
8. Bake for 45 minutes or until golden brown
9. Enjoy!

What are some of your classic Thanksgiving or holiday recipes? Share below in the comments!

Other Thanksgiving recipes you’ll love:

• Crunchy Green Bean Casserole
• Warm Kale Salad in a Lemony Mustard Thyme Dressing
• Caramelized Onion & Garlic Thyme Mashed Potatoes
• Cranberry Apple Crisp

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Easy Gluten-Free Stuffing

5 from 8 votes

This easy gluten-free stuffing is easy-to-make, and allows for even those that are bread-free to enjoy this Thanksgiving staple.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Vegan Meals, Vegan Comfort Food, Appetizers + Sides

Cuisine American-Inspired

Servings 6

Calories 297 kcal

Ingredients

  

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• 1 tbsp. olive oil
• 2 cups white onion finely chopped
• 4 garlic cloves pressed
• 2 cups celery finely chopped
• 2 cups mushroom rough chop
• 1 tsp vegetable stock paste
• 1 tbsp. oregano spice
• 1 tbsp. thyme spice
• 1 tsp rosemary dried
• 1/2 tsp sea salt
• 1/4 tsp fresh black pepper
• 1/4 cup chopped dates
• 2 – 2 1/4 cup Bob’s Red Mill Almond Flour
• 3 egg replacements – 3 tbsp. ground flax + 9 tbsp. warm water

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Instructions

 

• Preheat oven to 350F and lightly butter a 13x9x2 baking dish.
• Heat a large skillet or pot over medium-high heat for 10-30 seconds before adding the onions,  garlic,  celery and mushrooms. Cook on low for 20 minutes,  stirring often to avoid burning while scraping browned bits off the bottom of the pan.  You want the mixture to be golden and the mushrooms to reduce by nearly half.
• When the mixture is nice and golden and in the vegetable stock paste, spices, salt and pepper.  Cook for another 5 minutes, stirring often.
• Transfer the mixture to your prepared baking dish.
• To the baking dish add the dates, almond flour and vegan egg.  Stir till well combined and flatten.
• Bake for 45 minutes or until golden brown.

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Nutrition

Serving: 6 | Calories: 297kcal | Carbohydrates: 17.2g | Protein: 12.9g | Fat: 19.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.8g | Cholesterol: 93mg | Sodium: 262.3mg | Fiber: 6.3g | Sugar: 5.3g

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