Gluten Free Vegan Stuffing Recipe for the Holidays
This yummy gluten free vegan stuffing recipe has all the flavours of traditional stuffing but without the bread! Rich sweet potatoes, earthy parsnips and silky celeriac form the base of this non-traditional ‘stuffing’ that just might become your new family tradition. This satisfying vegan Thanksgiving side is great for those who follow a paleo or whole food, plant-based dietary pattern.
I have a confession to make: I didn’t know that stuffing typically had bread in it until I was 17 years old.
You see, growing up in an immigrant household, my avo (grandma) made her own version of stuffing that contained rice. I thought that was what all stuffing was like?!? So it wasn’t until my mom and I moved away from my grandparents and had holiday dinner with some family friends that I saw this unusual side that looked like soft croutons and I was like, what’s that?
(It was also my first time having Pumpkin Pie (I am not kidding)…and I didn’t really like it. Yes, I’m weird.)
My favourite part of a holiday meal is always the vegetable sides. I love all of the flavours and textures and well, I just freaking love vegetables. Stuffing has never really been my favourite thing – so I haven’t made a traditional stuffing in years. Instead, I make a stuffing-spiced roasted vegetable mix that I enjoy SO much more.
What you’ll need for this healthy stuffing recipe:
This stuffing is so satisfying and roasting it makes the house smell AMAZING.
- 1 large sweet potato
- 1 small celery root (celeriac)
- 1 medium parsnip
- 2 celery ribs
- Half a yellow onion
- 4 cloves Garlic
- 1 apple
- Poultry seasoning, or dried thyme and sage
- Fresh rosemary
- Avocado oil
- Dried cranberries
A couple of tips on planning your holiday meal
I host our immediate family for three days and two nights over the Christmas holiday, so I have to plan ahead! Typically, a week out I will plan the menu, ask my family to bring a few things and then make my grocery list. I want absolutely everything done the day before they arrive so I don’t have to stress (I’m not a fancy entertainer but I am a stress case, ha!)
I find that I use a lot of oven real estate for holiday meals, so whatever I can cook ahead of time, I do. This healthy stuffing dish can be parcooked in the morning – do the first 40 minutes before lunch and then set it aside and do the final 10-15 minutes closer to meal time after your tofurkey is done. It will also be delicious closer to room temp so don’t freak out if everything can’t be piping hot at once!
This recipe is simple but it requires a lot of chopping. The smart move is to prep the night before: chop all the vegetables (not the apple!), toss them with seasonings and place them in the baking dish, covered in foil, in the fridge.
Even more vegan Thanksgiving dishes:
- Roasted Brussels sprouts with almond parm
- Pumpkin Tart with Oat Crust
- Vegan Shepherd’s Pie
- Roasted Shiitake and Lentil Salad
- Za’atar-spiced roasted almonds and dates
- Vegan Oven-Baked Kale Gratin
Gluten Free Vegan Stuffing Recipe
- 1 large sweet potato, scrubbed and cut into 1 cm (1/2 inch) cubes, about 3 cups
- 1 small celery root (celeriac), peeled and cut into 1 cm (1/2 inch) cubes, about 2 cups
- 1 medium parsnip, scrubbed and cut into 1 cm (1/2 inch) cubes, about 1 cup
- 2 celery ribs, chopped, about 1 cup
- ½ medium yellow onion, chopped into 1 cm (1/2 inch) cubes
- 4 cloves garlic, minced
- 1 medium apple, chopped into 1 cm (1/2 inch) cubes
- 2 tablespoons avocado oil
- 2 teaspoons poultry seasoning, or 1 tsp dried thyme leaves and 1/2 tsp ground sage
- 1 2 inch (5cm) piece fresh rosemary, leaves only, chopped
- 1 teaspoon salt
- freshly cracked pepper
- ½ cup dried cranberries, fruit juice sweetened preferably
- ¼ cup walnut pieces
- ¼ cup curly parsley, minced, optional
- Preheat oven to 400°Fahrenheit (200°Celsius)
- Combine the sweet potato, celeriac, parsnip, celery, onion, garlic, apple, avocado oil, seasoning, rosemary, salt and pepper in a large bowl and toss to coat.
- Place vegetables into a 9×13 baking dish and cover with tin foil.
- Bake for 35-40 minutes until vegetables close to cooked through. Remove foil, add cranberries and walnuts and toss and place back into oven for 10-15 minutes until veggies are fork tender.
- Remove from oven, sprinkle with parsley if you wish and serve.