grain free stuffing

Grain and Dairy Free Stuffing


18-24oz grain-free sesame bread cubes (I like Plantiful)
1 cup vegan unsalted butter (I like Miyokos)
3 cups large brown onions, diced
2 cups celery, diced
6 garlic cloves, minced
1 tsp JF Spicy Salt
1 tsp black pepper
3 tbs fresh sage, chopped
3 tbs fresh thyme, chopped
3 tbs fresh parsley, chopped
3 tbs fresh rosemary, chopped
21⁄2 cups chicken stock (sub vegetable stock)
2 eggs


Preheat oven to 350o. Brush a large baking dish with unsalted butter. Prep and finely chop herbs.

Cut grain-free bread into cubes and place in oven for about 15 minutes until crispy.

In a large skillet, melt vegan butter over medium heat. Once melted, stir in onion, celery and garlic with 1 tsp of JF Spicy Salt and black pepper. Cook for about 8-10 minutes until ingredients soften.

Stir in sage, rosemary, thyme and parsley. After about a minute, pour in 1 C of preferred (chicken or vegetable) stock.

Add grain-free bread cubes to buttered baking dish. Pour onion and celery mixture over and toss well to coat. Stir until thoroughly combined. Let sit in fridge overnight.

In a small bowl whisk together 2 eggs and remainder 11⁄2 cups of preferred (chicken or vegetable) stock.

Next day, pour over grain-free bread cubes. Bake for 45-50 minutes until golden.

Recipe adapted from How Sweet Eats.

By clicking "Accept" or continuing to browse our website, you acknowledge and consent to our privacy policy, which outlines how we handle, store, and protect your information.