Savory, herby, and CLASSIC stuffing that’s entirely gluten-free and vegan! The ultimate (and essential) holiday side dish made with just 10 ingredients!
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.
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Notes
*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.