This Vegan Stuffing is easy to make and with hearty gluten-free bread, fresh vegetables and savory herbs. It's full of delicious flavor and perfect for Thanksgiving and any holiday meal! Dairy-free, vegan and easily grain-free using your favorite paleo bread.
Toast the bread if your bread is not stale or already toasted: Preheat the oven to 350˚F. Remove the crust from the bread and cut them into 3/4 - 1-inch cubes. Spread the bread cubes out evenly in a single layer onto a large (or two as needed) baking sheets. Bake in a preheated oven, tossing bread 2-3 times and rotating pans throughout baking, until bread cubes are almost fully dried through, about 45 - 60 minutes. Allow to cool then add the bread to a very large mixing bowl. Set aside.
Cook the veggies: Melt the butter in a large skillet or dutch oven over medium heat. Add the onion, celery and garlic and season with salt and black pepper. Sauté for 5-8 minutes, or until the onions and celery are soft and fragrant. Stir in the rosemary, sage, parsley, thyme and marjoram and cook for another 2 minutes. Stir in 1 cup of the stock then remove the pot from the heat.
Pour the stock mixture over the bread cubes and use a wooden spoon or spatula to toss and coat well.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 flax eggs.
Pour the flax egg mixture over the bread cubes. Stir and fold the bread cubes until thoroughly combined.
To store, cover tightly and store in the fridge overnight. Remove the pan from the fridge an hour before reheating it.
How to make ahead
Prepare as directed before baking, then cover the pan tightly with plastic wrap or beeswax wrap, then store in the refrigerator overnight or up to 48 hours.
When ready to bake, remove the pan from the fridge at least 30 minutes before baking. Tent the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until cooked through and the top is a nice golden brown, watching carefully that the top doesn’t get burned. If you prefer more browning on top, you can broil for a minute or two, watching very closely that it does not burn.
How to freeze
Transfer to a large resealable freezer bag or airtight container and store in the freezer for up to 3 months.
How to reheat from frozen
To reheat stuffing, drizzle with a little bit of broth so that it doesn’t dry out and bake it in the oven at 350°F for 20 minutes or until warm.