Gluten Free Vegan Stuffing

This gluten free vegan stuffing is bursting with so many different flavors that anybody at the table will enjoy a scoop!

A Vegan Stuffing Recipe everyone can enjoy!

When it comes to making gluten free vegan stuffing for Thanksgiving, you might be disappointed by some of the vegan, gluten free bread choices out there. Many of them are not great.

So, I’ve created what I think is the best vegan stuffing, with no bread at all. Instead, it’s made with a mixture of green and brown lentils, and chock full of goodies like mushrooms, dried fruit, celery, onion and herbs.

I believe that ANY holiday guest will enjoy the complex flavors of this hearty side dish. And, you can enjoy this nutritious any time of year!

Ingredients for Vegan Gluten Free Stuffing

• 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 The Best 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.

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

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through before serving.

Vegan Stove Top Stuffing

Author: Lori Yates

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

This gluten free vegan stuffing is bursting with so many different flavors that anybody at the table will enjoy a scoop!

4.6 from 5 ratings

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Ingredients

• ▢ 2 cups water
• ▢ 1 cup + 1/2 cup less-sodium vegetable or chicken broth
• ▢ ½ cup dried brown lentils picked through and rinsed
• ▢ ½ cup dried green lentils picked through and rinsed
• ▢ 1 bay leaf
• ▢ 1 tablespoon olive oil
• ▢ 3 celery stalks chopped
• ▢ 3 garlic cloves minced
• ▢ ½ small white onion minced
• ▢ 12 ounces button mushrooms sliced
• ▢ ¼ cup dried apricots chopped
• ▢ ¼ cup dried cranberries
• ▢ 1 ½ teaspoons finely chopped fresh sage
• ▢ 1 teaspoon finely chopped fresh rosemary
• ▢ ¼ teaspoon kosher salt
• ▢ Chopped fresh parsley for garnish (optional)

Instructions

• 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.
• 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.
• 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.

Notes

• 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.

Calories: 142kcal, Carbohydrates: 23g, Protein: 9g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 95mg, Potassium: 468mg, Fiber: 8g, Sugar: 7g, Vitamin A: 164IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 2mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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