Gluten-Free, Vegan, and Delicious: Thanksgiving Stuffing, 3 Ways

When you get a big group of folks together for a meal — whether it be family, friends, or a mix of both — you're likely to come up against a few dietary restrictions. But I think we all can agree that the stuffing is what makes the meal, right? Right. (Come at me, cranberry sauce lovers). 

Which is why I've developed a gluten free and vegan stuffing recipe that satisfies all the picky eaters on your invite list. 

My favorite part about this stuffing-making-method? By using a sous vide machine and three Stasher bags, everything stays compact and tidy, and takes only a couple of minutes to broil before serving. These recipes are also doable without a sous vide machine, you’ll just need to monitor the water temperature in your pot using a thermometer.

Let’s dig in!

Vegan and Gluten-Free Mushroom Sage Stuffing 

Ingredients:

• 1 gluten-free baguette, diced into roughly 1-inch cubes
• 2 tbsp Miyokos vegan butter, or your favorite vegan butter
• 1 cup vegetable broth
• 1 Tbsp minced garlic
• 1 small yellow onion , finely chopped
• 1 small carton of baby bella mushroom, finely chopped
• About 6 sage leaves, finely chopped
• Salt and pepper to taste

Make It:  

1. Set your water temperature to 160 degrees Fahrenheit
2. Add butter, garlic, onions, mushrooms, salt, pepper, and sage to a medium saucepan and saute on medium heat until mushrooms are tender and onions begin to caramelize — about 5 mins
3. Add your diced bread into a large mixing bowl
4. Slowly add vegetable broth into the veggie saucepan
5. Turn off the stove heat and gently pour the mixture over the bread in the mixing bowl
6. Add stuffing to your Stasher bag, completely seal it, and submerge in water
7. Cook for 1 hour
8. Pour contents of bag into a small glass oven dish and broil for about 15 minutes

Vegan and Gluten-Free Cranberry Orange Stuffing 

Ingredients:

• 1 gluten-free baguette, diced into roughly 1-inch cubes
• 2 tbsp Miyokos vegan butter, or your favorite vegan butter
• 1 cup vegetable broth
• about 2 celery stalks, finely chopped
• 1 yellow onion, finely chopped
• 1/2 cup candied orange pieces
• 1/2 cup dried cranberries
• Salt and pepper to taste

Make it:

1. Set your water temperature to 160 degrees Fahrenheit
2. Melt butter in a small saucepan over the stove on medium heat
3. Turn heat to low and mix in dried cranberries, candied orange pieces, onion, salt, pepper, and celery
4. Add your diced bread into a large mixing bowl
5. Slowly add vegetable broth into the buttered saucepan
6. Turn off the stove heat and gently pour the mixture over the bread in the mixing bowl
7. Add stuffing to your Stasher bag, completely seal it, and submerge in water
8. Cook for 1 hour
9. Pour contents of bag into a small glass oven dish and broil for about 15 minutes.

Vegan and Gluten-Free Apple Walnut Stuffing

Ingredients:

• 1 gluten-free baguette, diced into roughly 1-inch cubes
• 2 tbsp Miyokos vegan butter, or your favorite vegan butter
• 1 cup vegetable broth
• about 2 celery stalks, finely chopped
• 1 yellow onion, finely chopped
• 1 green apple, finely chopped
• 1 cup crushed raw walnuts
• 1 tsp. cinnamon
• salt and pepper to taste

Make it:

1. Set your water temperature to 160 degrees Fahrenheit
2. Melt butter in a small saucepan over the stove on medium heat
3. Turn heat to low and mix in apples, walnuts, onion, salt, pepper, cinnamon and celery
4. Add your diced bread into a large mixing bowl
5. Slowly add vegetable broth into the buttered saucepan
6. Turn off the stove heat and gently pour the mixture over the bread in the mixing bowl
7. Add stuffing to your Stasher bag, completely seal it, and submerge in water
8. Cook for 1 hour
9. Pour contents of bag into a small glass oven dish and broil for about 15 minutes

This post was written by Mara Davanzati, the goddess of energy food and holistic wellness. Connect with Mara on Instagram at @nourish.sankalpa!