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Wednesday, 16 November 2016 17:30

The Best Allergy-Friendly Stuffing

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Vegan Thanksgiving Stuffing Vegan Thanksgiving Stuffing Nicole Dawson
Move over turkey! This side dish is taking over! After years of messing with my Grandma’s recipe, I’ve recreated our Homemade Stuffing to be allergy-friendly & vegan! The texture is still there and the flavor…..amazing! This is absolutely the best Stuffing that you’ll want to serve this Thanksgiving.

  • Ingredients: 2 loaves whole wheat or gluten-free bread, toasted or left out overnight to harden slightly.
    1/2 Cups Earth Balance butter (1 stick)
    1.5 Cups diced celery
    1 onion, chopped
    3 Cups mushrooms, chopped
    2 packages Smart Bacon (or bacon of choice)
    1 package Gimme Lean Sausage (or breakfast sausage of choice)
    1 Cup non-dairy milk
    2 flax egg replacers (2 TB. flax meal + 5 TB. water)
    1 Cup sunflower seeds
    1-2 tsp. poultry seasoning
  • Instructions: Preheat oven to 350°.

    In a very large bowl, add 2 loaves of bread and break up with fingers or cut into small cubes. Set aside.

    In a large pan, melt 1 stick of butter. Add celery and onion, cook til almost tender then toss in mushrooms. Cook until soft. Remove with slotted spoon and set aside in medium sized bowl.

    Using the same pan/stockpot, add Gimme Lean Sausage (Add more butter if needed). Cook through and be sure to break into bite size pieces. Remove with slotted spoon and add to soft veggies.

    Cut up partially thawed pieces of Smart Bacon and add to pan. Cook bacon until nice and crispy. Dump bacon and any oils left in pan, onto bread cubes. Add cooked sausage and veggies also.

    Pour milk onto cubes, flax egg, sunflower seeds and poultry seasoning.

    Mix well until bread is saturated and ingredients are evenly distributed.

    Place stuffing into large 9x13 casserole dish and bake 45-60 minutes, or until heated through.

  • Serves: 10-12
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Thanksgiving, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: This recipe uses a vegan substitute for sausage and bacon which contain soy. Please feel free to replace with real meat products if you are not vegan , but need a "soy free" recipe.
  • Serving suggestions: Our favorite stuffing pairs perfectly with any Thanksgiving or holiday dinner. I love pairing it with homemade cranberry sauce and even topping it off with a little mushroom gravy.
  • Specialty Diets: Diabetic-friendly, Vegan, Vegetarian
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