Vegan Gluten-Free Stuffing
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Category
Side Dish
Cuisine
Holiday
This recipe makes a large baking dish (9X13) to serve 8-10 people as a side dish at any of your holiday gatherings! We use shitake mushrooms from our own logs, but any wild or store-bought mushroom will work.
Ingredients
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1 large onion
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6 stalks of celery chopped
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500g mushrooms chopped (optional - you can substitute with more celery, or broccoli stalks, or carrot)
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2 Tbs Gathering Place Canadian Organic Poultry Spice
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2 tsp Sea Salt (to taste)
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1 -2 cubes of veggie bouillion dissolved in 2 cups boiling water (or your own veggie broth!)
Directions
Saute onion and once it begins to brown, add the celery, let cook until limp, and then add mushrooms.
Prepare your soup stock in a measuring cup or small pot. I’ve been known to use miso or a bunch of herbs, salt, and nutritional yeast if I don’t have bouillion or broth. Make sure your bouillion doesn’t have MSG – if it does consider buying another brand.
Cube a loaf of gluten free bread – whole grain or white (whatever your preference).
Add herbs, spices and salt to veggie mixture and combine.
Put cubed bread into a bowl and combine with the veggie mixture.
Pour bouillion water over the bread and veg and stir to combine.
Put into a casserole dish and bake covered in the oven at 350 degrees C for 30 -35 minutes. Take the foil or cover off for the last 10 minutes.