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Gluten-Free Vegan Herbed Stuffing

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8


  • Large saute pan
  • Cutting board
  • 3-quart, oven-safe baking dish


  • ½ cup soy-free Earth Balance (plus 1 tbsp for greasing baking dish)
  • 3 celery stalks, sliced thin
  • 1 small Vidalia onion, diced
  • 2 small (or one large) leeks
  • 5 cups gluten-free, dairy-free, egg-free bread, cubed (I use Wild Rise's Carrot Thyme bread)
  • 2 tbsp fresh parsley, minced
  • 1 tbsp fresh thyme, removed from stems
  • 1 tbsp fresh sage, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup vegetable stock


  • Clean leeks: Remove tough ends, slice white and green parts into thin rounds, then chop. Place the chopped leeks into a medium bowl and cover with water. Allow to sit in water for about 5 minutes so grit falls to the bottom of the bowl. Remove leeks to a towel with a slotted spoon or your hands, then pat dry.
  • Preheat oven to 350 degrees.
  • Grease 3-quart baking dish with about 1 tbsp Earth Balance.
  • Melt remaining Earth Balance in a large saute pan over medium heat.
  • Add celery, Vidalia onion and leeks and saute until the vegetables are soft and fragrant, about 5 minutes. Allow to cool.
  • Place bread cubes into 3-quart, oven-safe baking dish, then add parsley, thyme, sage, salt and pepper and toss to combine.
  • Add cooled vegetables and vegetable stock and gently stir until ingredients are evenly distributed.
  • Cover baking dish with lid or foil and bake for about 30 minutes or until stuffing is slightly brown on top.
  • Note: If you’re taking this to someone’s house, complete steps 1-8, allow to cool enough to take with you, and when you arrive, place in your host’s oven until warmed through.