Name: Vegan Gluten Free Stuffing
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 8 servings
Ingredients: 3 tbsp olive oil (45 ml); 1 clove garlic (large, minced); 6 cup gluten free vegan bread (300 grams, stale, cut into bite sized chunks); 0.25 tsp kosher salt; 1 tbsp olive oil (15 ml); 3 stalk celery (large, chopped); 1 onion (large, chopped); 1 tsp kosher salt; 2 clove garlic (large, minced); 1 carrot (large, diced); 0.5 tsp ground black pepper; 2 tbsp fresh thyme (chopped); 1 tbsp fresh sage (chopped); 0.5 cup walnuts (65 grams, roughly chopped); 2 cup vegetable stock (480 ml)

Instructions

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1

Preheat oven to 200°C (400°F). Lightly grease a large baking sheet.
2

Spread the gluten free vegan bread (6 cups) on the baking sheet. Add the garlic (1 clove) and drizzle with olive oil (3 tbsp), tossing to coat.
3

Bake for [10-15 minutes] until crispy and golden, flipping halfway. Remove and reduce oven to 175°C (350°F).
4

Heat olive oil (1 tbsp) in a large pan over medium-low heat. Add celery (3 stalks), onion (1), and kosher salt (1 tsp). Sauté for [3-4 minutes] until onions soften.
5

Stir in carrot (1), garlic (2 cloves), ground black pepper (0.5 tsp), fresh thyme (2 tbsp), fresh sage (1 tbsp), and walnuts (0.5 cup). Turn off heat.
6

Lightly grease a 9x13 inch roasting dish. Combine the sautéed vegetable mixture and croutons in the dish. Pour in vegetable stock (2 cups) and toss well. Adjust seasoning if needed.
7

Bake uncovered for [30-40 minutes], adjusting time for desired crispness.