Your guests won’t even miss the meat with this stuffing. As a kid, stuffing was always one of my favorites as long as it didn’t have giblets, grapes or some other fruit added. I liked my savory. The fall spices and chewy bread were a holiday treat. Before going vegan, I used to make a vegetarian version with butter and vegetable bouillon, using gluten-free bread crumbs. This year, I needed to capture the flavor, minus the butter and I wanted to really capture the savory flavor. Happy to say, this version took a little while to prepare, but tasted wonderful.
Gluten-Free Vegan Stuffing
6 – 8 slices of gluten-free bread (I used Food For Life Millet Bread)
3 cups water
1 cup fresh spinach
8 baby carrots
2 tbs Dr. Bragg’s Amino Acids or GF Tamari Sauce
GF vegetable bouillon to flavor three cups of liquid (I use a private brand that’s quite powdery and need about 3 tablespoons)
1 large onion
6 celery stalks
2 green bell peppers
2 tbs oil suitable for high heat (I used sunflower oil)
1/2 cup mushrooms
1/4 cup chopped pecans
1/2 cup cooked millet, quinoa or brown rice ( I used millet in the photo)
1 tbs fresh chopped sage leaves or 1 tsp dried sage
2″ sprig of rosemary leaves or 1/2 tsp dried rosemary
1 tbs sesame seeds
Dry bread overnight or in dehydrator, toaster or oven. Set aside.
In blender or food processor, mix water, spinach, carrots, Bragg’s and bouillon.Blend until smooth and set aside.
Heat oil in large frying pan and add onion, celery, pepper and mushrooms. Heat slowly and stir until soft and browned (onions should look caramelized).
Tear dried bread into small bite-sized pieces and add to sautéed vegetables. Mix until all the bread crumbs are coated. Add the water and vegetable mixture, slowly stirring until all ingredients are coated. Should not be soggy. If too moist, add a bit more dried bread to the mix. Add millet, quinoa or brown rice, chopped pecans, sesame seeds and herbs. Mix all ingredients thoroughly so the flavors blend together. Cover pan and leave on low heat for 30 minutes. Serves 12.