Lentil & Mushroom Dressing - A gluten-free stuffing/dressing that all your guests will enjoy! Includes two types of lentils, dried fruit and herbs. | foxeslovelemons.com

A Vegan Stuffing Recipe everyone can enjoy!

If you have any Thanksgiving guests who eat a gluten-free diet, they very well could miss out on any stuffing unless you make a special kind just for them. And I don’t want anybody to miss out on stuffing.

This Lentil & Mushroom Stuffing is gluten-free, but I think ANY guest would enjoy a little scoop of it. It’s made with a mixture of green and brown lentils (which I already had on hand for my vegan lentil curry and lentil pasta sauce), and chock full of goodies like mushrooms, dried fruit, celery, onion and herbs.

Be sure to add this to your Thanksgiving recipes list if you have gluten-free guests!

Lentil & Mushroom Dressing - A gluten-free stuffing/dressing that all your guests will enjoy! Includes two types of lentils, dried fruit and herbs. | foxeslovelemons.com

Why you’ll love this Gluten Free Vegan Stuffing

  • It’s bursting with so many different flavors that anybody at the table will enjoy a scoop!
  • It’s easy to customize by using the dried fruits and herbs that you like best.
  • Try it for Thanksgiving, but you might end up making it year ’round.

Vegan Stuffing Recipe ingredients

  • lentils – I like to use a combination of brown and green lentils for interest, but you can use all one or the other.
  • broth – use vegetable broth to keep it vegan.
  • bay leaf – infuses the lentils with a subtle herb flavor.
  • olive oil – for sautéing the aromatics.
  • celery – adds texture and subtle earthy flavor.
  • garlic – adds aromatic depth of flavor.
  • onion – provides subtle sweetness and lots of flavor.
  • mushrooms – brings umami-rich flavor and a meaty texture.
  • dried apricots – adds sweetness and a chewy texture.
  • dried cranberries – provide a sweet and tart flavor.
  • sage – adds a warm, earthy flavor.
  • rosemary – adds fragrant herb flavor that is a classic for Thanksgiving.
  • salt – seasons everything to make it as flavorful as possible.
  • parsley – adds a fresh, colorful garnish to the finished dish.

How to make Vegan Stuffing

  1. LENTILS. Bring the water, some of the broth, the lentils and the bay leaf to a boil in a saucepot, and then simmer until the lentils are just tender. Strain and remove the bay leaf.
  2. AROMATICS. While the lentils are cooking, saute the celery, garlic and onion in oil, then add the mushrooms and cook until they are soft.
  3. FINISH. Add the apricots, cranberries, sage, rosemary, salt and remaining broth to the mixture in the skillet, then stir in the cooked lentils. Serve garnished with parsley.

Best Vegan Stuffing substitutions

  • BROTH – If you don’t need to keep the stuffing vegetarian or vegan, feel free to use chicken broth.
  • HERBS – If you don’t have fresh herbs on hand, you can use half the amount of dried herbs.

Home Chef Tips for this Vegan Stove Top Stuffing

  • Taste your lentils frequently as they cook so that you’re sure to pull them from the heat when they’re tender, but not mushy and overcooked.
  • For added texture, feel free to fold in some toasted nuts at the end. Pecans and walnuts are both great here.

How to serve Vegan Gluten Free Stuffing

Serve this stuffing as a side dish alongside your favorite vegan main course. Or, transform it into the main course itself by using it as a stuffing for roasted vegetables like bell peppers, acorn squash or portobello mushrooms.

Storing Vegan Stuffing

Lentil & Mushroom Dressing - A gluten-free stuffing/dressing that all your guests will enjoy! Includes two types of lentils, dried fruit and herbs. | foxeslovelemons.com

Lentil & Mushroom Dressing - A gluten-free stuffing/dressing that all your guests will enjoy! Includes two types of lentils, dried fruit and herbs. | foxeslovelemons.com

Vegan Stove Top Stuffing

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • 2 cups water
  • 1 cup plus 1/2 cup less-sodium vegetable or chicken broth
  • 1/2 cup dried brown lentils, picked through and rinsed
  • 1/2 cup dried green lentils, picked through and rinsed
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1/2 small white onion, minced
  • 12 ounces button mushrooms, sliced
  • 1/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 1-1/2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Place water, 1 cup broth, lentils and bay leaf in medium saucepot; heat to boiling over medium-high heat. Reduce to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils; remove bay leaf.
  2. Meanwhile, heat oil in large high-sided saute pan over medium-high heat. Add celery, garlic and onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes, stirring occasionally.
  3. Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through. Serve immediately, garnished with parsley, if desired.

Did you make this recipe?

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