Classic Vegan Gluten-Free Stuffing

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Wooden spoon in a pan of homemade vegan gluten-free stuffing

Everyone enjoys different traditions around the holidays. But there’s one we all agree on here at MB: Stuffing at Thanksgiving is essential! And this stuffing? It’s the STUFF (😉) dreams are made of! 

Our modern take has all the classic flavors you know and love, but without the gluten. Plus, it’s vegan and made with 10 simple ingredients. Say hello to the ultimate savory side for the holiday table. Let us show you how it’s done!

Celery, herbs, salt, pepper, gluten-free bread, onions, pecans, broth, and vegan butter

What is Stuffing?

Stuffing, also called filling or dressing, is an herby and starchy mixture that gets its name because it’s traditionally “stuffed” inside a turkey or other poultry. But it’s very common nowadays to cook stuffing on its own and give it the attention it deserves! This version does exactly that!

How to Make Gluten-Free Stuffing

This stuffing starts like any good stuffing: with BREAD! Any savory, store-bought gluten-free loaf works here, but homemade is also an option. The bread is cut or torn and toasted in the oven to help it absorb more flavor without getting too soggy.

Cubed bread on a baking sheet

Next it’s time to create that classic stuffing taste we know and love. First, onions and celery sauté in vegan butter. YUM. Then sage, parsley, and rosemary combine for the ultimate herby base. It’s starting to smell like the holidays!

Sautéing onion, celery, and fresh herbs in a Dutch oven

Next the toasted bread is added along with pecans (an optional but delicious touch for richness) and vegetable broth for added flavor.

Pour broth over bread and sautéed veggies

Then the stuffing goes into the oven. The moisture from the onions, celery, and broth helps the bread stick together, which creates a tender stuffing.

Gluten-free vegan stuffing before going in the oven

Halfway through baking, additional butter is drizzled on top for slight crispiness and browning without drying it out. When it’s done baking, it’s time to dig in!

Hands holding a pan of baked gluten-free vegan stuffing

We hope you LOVE this gluten-free stuffing! It’s:

Perfectly moist
& SO classic!

It’s essential for the holiday table, especially with other classics like Vegan Green Bean Casserole, The Best Damn Vegan Mashed Potatoes, Sweet Potato Casserole Boats, and of course Pumpkin Pie!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Plate and baking dish of gluten-free vegan stuffing

Classic Vegan Gluten-Free Stuffing

Savory, herby, and CLASSIC stuffing that’s entirely gluten-free and vegan! The ultimate (and essential) holiday side dish made with just 10 ingredients!
Author Minimalist Baker
Plate of vegan gluten-free stuffing topped with fresh rosemary
5 from 4 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 (Servings)
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 4 heaping cups gluten-free bread, roughly cut into ~1 inch pieces (we used ~1/2 loaf Little Northern Bakehouse // or homemade)
  • 1/2 cup vegan butter (DIVIDED // we used Miyoko’s)
  • 1 large onion, finely diced (1 large onion yields ~1 ½ cups or 240 g)
  • 4 large stalks celery, finely diced (4 stalks yield ~1 ½ cups or 150 g)
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp chopped fresh sage
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp chopped fresh rosemary
  • 1/2 cup raw pecans, chopped (optional)
  • 1-1 ½ cups mushroom broth (or vegetable broth)


  • Preheat oven to 350 degrees F (176 C) and place your torn/cubed bread on a baking sheet. Bake for 10-15 minutes to dry it out slightly, then set aside to cool. Raise the oven temperature to 375 degrees F (190 C).
  • Heat a large pot, rimmed skillet, or Dutch oven over medium heat, and add 1/3 cup (75 g) of the vegan butter. Once the butter is melted, add the onion and celery and cook until translucent, about 2-3 minutes. Add the salt, pepper, sage, parsley, and rosemary and sauté for a few minutes, stirring occasionally. Turn off the heat.
  • Add the toasted bread and pecans (optional) and stir to distribute everything evenly. Stir in the mushroom or vegetable broth 1/2 cup (120 ml) at a time and mix to moisten each piece of bread. You may not need all of the broth depending on your bread. All of the bread cubes should be moist, but not soggy.
  • If your skillet or pot is oven-safe, transfer it directly to the oven. Otherwise, transfer your stuffing to a medium (8 x 8-inch or slightly larger) casserole dish. Cover the stuffing with a lid or foil and bake for 20 minutes.
  • While the stuffing bakes, melt the remaining butter (~3 Tbsp or 37 g). After 20 minutes, remove the stuffing from the oven. Remove the lid/foil and evenly brush/drizzle the top with the melted butter. Bake for another 20-25 minutes until the top of the stuffing looks toasted and golden. Enjoy!
  • Leftovers keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. Reheat in the microwave or oven, though best when fresh.



*Loosely adapted from How Sweet Eats.
*Nutrition information is a rough estimate calculated with Little Northern Bakehouse White Wide Slice bread, the lesser amount of mushroom broth, and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 243 Carbohydrates: 31.9 g Protein: 1.5 g Fat: 13.3 g Saturated Fat: 8 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 582 mg Potassium: 129 mg Fiber: 2.6 g Sugar: 5.7 g Vitamin A: 182 IU Vitamin C: 4.2 mg Calcium: 34 mg Iron: 0.1 mg

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My Rating:

  1. Pree says

    I am a stuffing fiend! I have had all kinds of dairy, gluten-y stuffing from all over! Gourmet restaurants, basic box stuffing, fancy organic box stuffing, homemade stuffing, even my mother-in-law’s family stuffing recipe. And I am telling you… this is the best goddamn stuffing I’ve ever had in my life. Thank you so much for your recipes! Also my son is obsessed with your zucchini bread recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re honored you love this recipe so much, Pree. Thank you for the amazing review! xoxo

  2. Sonia says

    Hi there! I’m thankful for your tip earlier!! Do Ibgrease the tin foil baking dish I am baking the stuffing in with butter or a Pam Non-stick spray before transferring the stuffing in to bake?

    Looking forward to a delish stuffing!!

  3. Darlene says

    I made this for a family dinner; a gluten free version and a sourdough version. I assembled the casseroles and baked covered for 20 minutes and let cool. Just before serving, I finished them uncovered for another 20 minutes. Both were delicious and easy to prepare.

    • Mary says

      Thank you for this hint. I need to travel with the dressing, and could make it up to the point where you let it cool and then pop it into the host’s oven to finish.

      • Sonia says

        Can I make this stuffing ahead of time to a certain point? I have to travel far, make some of it a day before keep in the fridge the day before Thanksgiving. On thanksgiving I have to travel an hour to then finish baking it with the melted butter to brown the top. In short I’m looking for tips so it comes out moist and crunchy and not a soggy mess. Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Sonia, we’d say make the veggie part and store it in the refrigerator ahead of time. Then day of add the bread, etc. and finish it. Hope that helps!

  4. Kristin says

    Stuffed in a bird or not, this was delicious and a hit for our V, GF, Veg and meat eating family! It will stay in our rotation! It is a challenge to find GF-V bread but worth the hunt. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Kristin. Thanks so much for the lovely review! xo

  5. Megan says

    I am deciding on which/when dishes to prep.

    Do you think this would do okay in the refrigerator for a couple of days and then reheated in the oven for the holiday? I am bringing sides that I can eat, and hoping others will enjoy some too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan! We think that could work. Also you could make each component store them separate (cooked veggies in the refrigerator and toasted bread in an airtight container at room temp.) and then add them together with the broth Thanksgiving day! We hope you enjoy!

  6. Katie says

    Hi! Do you think it would work to use a combination of bread that’s already dried out and the fresh toasted bread? I save all of the random unused pieces of bread from my daughter’s cookie -cutting sandwich adventures and have about half the amount needed, but it’s completely dried out. :)

    Thanks a bunch!

  7. Brittany says

    🫣 Please forgive me if this is a stupid question, Could I substitute regular whole grain bread for the gluten free? If I do would I need to adjust anything in the recipe? I saw your other vegan stuffing recipe but I am not a huge fan of lentils. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      All questions are welcome =) You can sub any bread! No changes needed. We hope you love it, Brittany!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lexi! Overall olive oil would change the flavor of the dish! It would probably work for sautéing the vegetables but it may bring too much flavor to the bread when added halfway through baking. Also we would suggest reducing the amount slightly! Let us know if you try it!

  8. The Vegan Goddess says

    This looks great and reminds me of a favorite stuffing recipe that I’ve made for years.

    Cranberries make a nice addition and add a tart, sweet bite to it.

  9. Kelly says

    This looks amazing and i have been searching for a vegan gluten free stuffing recipe. I have Crohn’s and have to be careful with onions. Is it possible for me to replace with a tiny bit of onion powder or something else? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, if you can have leeks, we think they would be lovely! Otherwise, maybe mushrooms + fennel + onion powder? Or if neither of those would work well for you, we’d suggest adding the onion powder and using less bread and less broth to keep as much flavor as possible. Hope that helps!