Low FODMAP Vegan Herb Bread Stuffing

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Golden, herb-flecked and packed with cozy fall flavor, this stuffing gets its savory backbone from fresh thyme, sage, and rosemary simmered together in melted vegan butter until the whole kitchen smells like a holiday. Diced celery adds a satisfying crunch that holds up beautifully against the toasted bread cubes, which soak up a generous pour of vegetable broth until every piece is moist but never mushy. Baked first under foil for a soft, custardy interior, then finished uncovered so the top turns crisp and deeply golden at the edges, it hits that perfect textural contrast a great stuffing needs. A scatter of fresh parsley right before serving brightens the whole dish and makes it look as good as it smells. This one comes together easily in a single sheet pan and skillet before it all meets in the baking dish, making it a low-fuss, crowd-pleasing side. It's a solid pick for a Low FODMAP holiday table, delivering all the classic stuffing comfort without any of the guesswork.

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Ingredients

8 servings

1 lb vegan bread, cut into ¾-inch cubes (about 10 cups)
Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
See all
4 tbsp vegan butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped
½ tsp salt
¼ tsp black pepper
2 to 2 ½ cups vegetable broth

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large rimmed sheet pan and bake for 20 to 25 minutes, stirring once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and set aside. Raise the oven temperature to 375°F (190°C).
2
Melt the vegan butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8 to 10 minutes.

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