Gluten-Free Low-Fat Vegan Stuffing

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My favourite part of turkey dinner is a classic stuffing, one like my grandmother used to make. This Gluten-Free Low-Fat Vegan Stuffing comes very close.

Because of everyone’s dietary needs, it has become challenging during holiday gatherings. But we all love stuffing smothered with gravy. After all, holiday dinners are for indulging in delicious comfort food.

When I decided to create this gluten-free stuffing recipe, I wanted to keep it low-fat, vegan, light and with a tasty, crispy topping. 

This is not one of those stuffings that is heavy cake style that you need to cut with a knife or one that crumbles when you cut it. 

What is stuffing?

Basic stuffing is a combination of dry bread, butter, onions, celery, broth, eggs, spices and fresh herbs. Stuffing can be cooked inside a bird or outside in a baking dish.

However, gluten-free stuffing is a bit trickier because of the bread texture. Remove the eggs, and you may have a stuffing that becomes soggy and mushy.

I know you may think just use gluten-free bread, and you can have a gluten-free stuffing. There is more to it than that, especially when you want to keep the stuffing plant-based.

I know it can be trying to figure out the right combination of ingredients that make that perfect stuffing. But fear no more. 

Today I will share my favourite gluten-free, low-fat vegan stuffing recipe that is flavourful, perfectly moist with a crispy topping.


gluten-free stuffing


Is it all about the bread in gluten-free stuffing? 

First, you must start with gluten-free white sandwich bread, do not use heavy seeded bread – it will not work. 

The second important part is, the bread has to be well toasted. By toasting the bread cubes, they will remain crispy even after adding your liquids.

Since most gluten-free white bread varieties tend to be dry and bland, I have added fresh apples, which add moisture and delicious flavour. Apples pair exceptionally well with the bread. 

I have also added a few raisins, adding texture and a little sweetness. Trust me…the fruit makes the stuffing sensational. 

The rest is easy, with plenty of fresh herbs and just the right amount of broth. One critical ingredient to add is flaxseed. 

The flaxseeds replace the eggs in this Gluten-Free, Low-Fat Vegan Stuffing.

Should the stuffing be cooked inside or outside of the turkey?

In my opinion, you should always cook stuffing outside of the turkey because it needs air. Otherwise, it may become soggy and mushy. 

Another reason to bake the stuffing outside of the turkey is that the stuffing is vegan. So you don’t want any of the turkey juices in the stuffing.

The best part about this stuffing is, you can serve it alongside all your favourite vegetarian sides. Then, smother it with gravy and dig in! 

the flavour…

The flavour of the stuffing comes from toasted breadcrumbs coated with an onion-celery mixture, herbs, apples and raisins. 

Since we are not using eggs, I added flaxseeds to vegetable broth. The flaxseed act as eggs, and the vegetable broth adds moisture.

Once all the ingredients are well mixed, transfer the mixture into a baking dish and bake until the stuffing is crispy and golden brown. 

You may wonder why I would make gluten-free, vegan stuffing if served alongside a turkey with gravy. This may surprise you, but more people are following a plant-based diet now.

So what would you serve with a gluten-free, vegan stuffing? The stuffing goes exceptionally well with all the vegetarian dishes you would typically serve with a turkey.

One of my favourite sides to go with a turkey is Yam and Sweet Potato Mash This is the tastiest, creamiest vegan side to add to your holiday table. Or, Roasted Brussel Sprouts with Shallots

The only thing you will need to keep this a vegan meal is a gluten-free, vegan gravy.


  • 2 cups GF vegetable broth (if the broth is unsalted add 1/2 tsp. salt)
  • 2 Tbsp. Ground flaxseed
  • 1 loaf gluten-free, egg-free white sandwich bread cut into small cubes (should make about 8 cups)
  • 3 Tbsp. Extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup diced celery
  • 2 tsp. GF dried thyme
  • 1 tsp. GF ground sage
  • 1/2 tsp. GF ground black pepper
  • 1 cup chopped fresh parsley
  • 1 large apple, peeled, cored and chopped
  • 1/2 cup raisins
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  • Preheat oven to 350 F and spray a 9x13-inch baking dish with non-stick cooking oil
  • Mix vegetable broth with flaxseed and set aside for 20 minutes
  • Place bread cubes on a large baking sheet and toast in the oven for 15 - 20 minutes, until golden. Remove and cool
  • While the bread is toasting sauté onions and celery in olive oil for 3 minutes. Then cover and cook for 10 more minutes over low heat. Remove the lid and stir in thyme, sage, black pepper and parsley. Remove from the heat
  • Place bread cubes in a large bowl and add the onion mixture. Mix until evenly coated
  • Add apples, raisins and vegetable broth and toss to combine
  • Transfer stuffing mixture to the baking dish and bake for 45 - 50 minutes until the top is golden brown and crispy. Enjoy!
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