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vegan gluten free stuffing

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people


  • 150-200 g gluten free bread (I used UDI’s GF loaf)
  • 3 tsp oil of choice
  • 2 garlic cloves
  • 4 stalks celery (just over 1 cup, chopped)
  • 1 medium leek (roughly 2 cups finely chopped)
  • 1 ambrosia apple
  • 1 tbsp fresh thyme
  • salt and pepper to taste
  • 1 1/2 tsp dried savory
  • 1 tsp apple cider vinegar
  • 2-3 cups vegetable broth


  • Toast/ or broil the bread so it is toasty, and let cool. (You can do this in the morning or evening before eating), then cut into about one-inch pieces.
  • Chop leeks, celery and apple (I chopped mine quite small but that is personal preference). Heat a pan over medium heat, add 2 tsp of oil.
  • Preheat the oven to 350ºF. Sauté leek, celery, garlic and spices until they are golden. Add in the chopped apple and apple cider vinegar then the chopped bread. Next, add in the vegetable broth. Mix all together and let simmer for a few minutes (3-5 minutes)
  • Add the stuffing to a dish that can go into the oven, no need to grease the dish. Top the stuffing with 1 tsp of oil and mix.
  • Place in the oven at 350° for 20 minutes covered with a lid. The bread should be quite moist. If you like a crispier top to your stuffing leave it uncovered in the oven for another 5 minutes.