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Gluten-Free Stuffing

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Glutino Gluten Free Stuffing on ThePlantBasedDiet.com

During the holidays, stuffing is always popular in our home. However, I prefer to eat a mostly gluten-free diet because I feel best without gluten. In fact, even if you don’t suffer from Celiac Disease (a condition that makes eating gluten intolerable), some experts claim that gluten and carbs should be avoided for better health. To understand more about gluten, click here.

 

Gluten-Free Stuffing

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 People
Calories 220.14
Being gluten-free doesn't mean you can't enjoy holiday traditions like stuffing. Try this simple recipe.  I modify the recipe that's on the back of the box slightly...it's a winner in my home every time.

Ingredients

  • 1 box Glutino Gluten Free Stuffing (you can get it a Whole Foods or from our store, click here)
  • 2 large eggs
  • 1 1/2 cup  vegetable broth
  • 1 cup diced onion and celery
  • 2 tbsp vegan butter, I use this brand, click here.
  • 1 cup sliced almonds
  • 3 cloves  finely chopped garlic

Instructions 

  • Preheat oven to 350 degrees Fahrenheit.
  • In a skillet, add vegan butter and garlic and sauté onions and celery
  • Add almonds and toast them, set aside vegetable mixture and let cool
  • Place package of stuffing in a mixing bowl and add the vegetable mixture, vegetable broth, and eggs or egg substitute
  • Let stand for one minute and then stir until all liquid is absorbed
  • Pack the stuffing mixture into an un-greased baking pan
  • Cover with foil and bake for 25 minutes
  • Uncover the dish and bake for an additional 8-10 minutes (I then turned on the broiler and broiled for about 5 minutes to get the top crispy)
  • Serve with some fabulous entrees like our Meatless Loaf with Mushroom Gravy, click here for the recipe.
Author: Phoebe Chongchua
Calories: 220.14kcal

Nutrition

Sodium: 577.78mg | Calcium: 68.82mg | Vitamin C: 1.94mg | Vitamin A: 84.93IU | Sugar: 3.94g | Fiber: 2.33g | Potassium: 203.86mg | Cholesterol: 46.82mg | Calories: 220.14kcal | Fat: 9.88g | Protein: 7.36g | Carbohydrates: 26.25g | Iron: 1.74mg

 

 

Author

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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