Wheat Free Vegan Herb Bread Stuffing

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This cozy stuffing starts with cubed bread toasted low and slow until it turns golden and a little crisp at the edges, soaking up every bit of flavor without turning mushy. Vegan butter, sweet onion, and celery are sautéed together until soft and fragrant, then fresh thyme, sage, and rosemary get stirred in for that classic holiday aroma. Vegetable broth moistens everything evenly, so each bite lands somewhere between tender and toasty once it's baked uncovered to a crisp, golden top. A scatter of fresh parsley finishes it off with a pop of color and brightness right before serving. It's a comforting, herb-forward side that fits neatly into a wheat free spread, whether you're building a holiday plate or just craving something warm and savory on a weeknight.

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Ingredients

8 servings

1 lb vegan bread, cut into ¾-inch cubes (about 10 cups)
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4 tbsp vegan butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
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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