Gluten Free Vegan Harvest Stuffing! Calling all stuffing lovers, this gluten free and wfpb version is a real stunner and sure to be a star on your Thanksgiving table.

Savory and delicious, this Gluten Free Vegan Harvest Stuffing is brimming with aromatic herbs, tantalizing textures, and plant-based goodness. You won’t believe how tasty, filling, and healthy this stuffing is, perfect for your holiday dinner table!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Mom and I have been blogging since 2017. We have been on a mission to create an oil-free WFPB gluten free stuffing/dressing for years. We have had many, many attempts, decent tries, and tons of failures as creating an oil-free, gluten free stuffing/dressing that is also Whole Food Plant Based and tastes amazing. . . well let’s just say that it wasn’t an easy task.

We have been experimenting like crazy and we are finally thrilled to introduce this stuffing to you. You gotta give this one a try!

Tips for Success:

• Flavor Profile: This dressing/stuffing has great “Thanksgiving/Harvest” herbs flavors.  The apple flavor is very light and barely recognizable but adds texture to the stuffing.
• Texture: We recognize that some individuals really enjoy a moist stuffing while others enjoy a drier stuffing.  This stuffing is moist without being dry.  If you find the stuffing is not moist enough, this is super easy to fix.  Just heat ¼ cup of vegetable broth and add 1 tablespoon at a time into the end product (after removing from the oven), mix well, continue until you reach the desired texture.  Additionally, after refrigerating, you can do the same to moisten up the dressing if it becomes too dry.
• Pecan Halves: Do not chop the pecan halves too small.  You may just want to chop them in half or so. You want texture.  You want to taste the pecan and feel the crunch.  If you do not enjoy pecans, you can leave them out.
• Diced Apple: Peel the apple and dice into small pieces, about 3/8th inch thick as you want to make sure the apple pieces become tender. There will not be a ton of apple flavor due to the herbs and spices, but it will be slightly present.
• Dried Cranberries:  Dried cranberries are not essential for this dish.  Please feel free to leave them out if you wish.
• Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. If you do not need to be gluten free, feel free to use any panko crumbs of your choosing.  Do not use straight breadcrumbs as the dish will be too dry.
• Baking on Baking Sheet versus Casserole Dish:  The reason we bake this on a baking sheet versus using a casserole dish is because we can heat the stuffing faster and retain stuffing integrity instead of creating a mushy stuffing.  If you prefer a moister stuffing, place in a casserole dish, press down, and bake until heated through.
• Tahini: You can leave out the tahini if you wish with the understanding that the flavor and texture will change slightly.
• Chickpeas: Chickpeas were used in this recipe as they are slightly more firm than other beans.  Other beans are not recommended as substitutions because they are too soft.  Remember to chop the chickpeas, do not mash them.  We tried both the food processor and hand chopping for this recipe.  We preferred the hand chopping of the chickpeas as it created more dimension and less softness.  However, you can use a food processor with attention to not creating a mushy texture.  Additionally, since chickpeas are somewhat neutral in flavor, you won’t hardly know that they are in this recipe!
• Prep Ahead: This stuffing is super easy to prep ahead, follow these steps:
  • Toast the pecans, allow to cool, chop, place in a sealed container until ready to use.
  • Chop the onions and celery, place into a sealed container, refrigerate until ready to use.
  • Chop the chickpeas, place into a sealed container, refrigerate until ready to use.
  • Measure and place the Herb/Spice Ingredients into a small bowl, mix well, place into a sealed container, set aside until ready to use.
  • Mix the liquids into a small bowl, whisk well, place in the refrigerator. Remove approximately 30 to 40 minutes before ready to use, whisk really well to combine.

Photo below is a reference photo for what the dish looks like before placing in the oven. 

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop or in the microwave.

This dish can be frozen.

Pantry Products Used in this Recipe:

• Dried Rubbed Sage: We used Penzeys Albanian Sage.  It has delicious flavor.  It has an almost fluffy texture when it comes out of the jar. Feel free to use your favorite brand of rubbed sage.  If your sage is ground to a powder, use half the amount.
• Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. Feel free to use your favorite panko crumbs.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products Used:

• Food processor (optional)
• Baking sheet

If you try this delicious side dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Gluten Free Vegan Harvest Stuffing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 30 Minutes
• Cook Time: 15 Minutes
• Total Time: 45 Minutes
• Yield: 4-6 Servings 1x
• Category: Side
• Method: Stovetop, Oven
• Cuisine: American
• Diet: Vegan

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Description

Savory and delicious, this Gluten Free Vegan Harvest Stuffing is brimming with aromatic herbs, tantalizing textures, and plant-based goodness.

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Ingredients

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Base Ingredients:

• 2 cups diced yellow onions, small dice
• 1 cup diced celery, small dice
• 1 cup cubed apples, peeled, small cube ( 3/8 inch)
• ¾ cup pecan halves, toasted, chopped
• 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
• 2 Tablespoons reduced-sodium tamari *
• ¼ cup + 2 Tablespoons low-sodium vegetable broth *
• 1 Tablespoon tahini
• 1 cup GF panko *

Herb/Spice Ingredients:

• 1 ¼ teaspoons dried rubbed sage *
• 1 teaspoon dried crushed thyme leaves *
• 1 teaspoon dried ground mustard powder
• Pinch poultry seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onion flakes
• ½ to 1 ¼ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Optional Ingredients:

• ¼ to ½ cup dried cranberries

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Instructions

1. Preheat the oven to 375 F degrees.
2. Toast them pecan halves in a dry skillet on medium heat for approximately 4 to 6 minutes, set aside to cool, then rough chop.
3. Place the Herb/Spice Ingredients into a small bowl, mix well to combine, set aside.
4. Placed the diced onions, celery, and apples into a large skillet, sauté over medium heat for approximately 7 to 9 minutes until tender. Add a splash of water (if needed) to prevent burning. Set aside.
5. Place the cooked onions, celery, and apples, along with the toasted and chopped pecans, place into a large bowl, set aside.
6. Drain and rinse the chickpeas, shake well to remove any excess water, then hand chop the chickpeas on a cutting board (or place into a food processor for a few seconds), just until slightly broken up. Do not create mush. You want to see texture. Place the chopped chickpeas into the large bowl with the cooked onions, celery, apples, and pecans.
7. Place the tamari, vegetable broth, and tahini into a small bowl, whisk until well combined, set aside.
8. Next add the panko and Herb/Spice Mix into the large bowl, mix well to evenly distribute all the ingredients.
9. Pour the liquids from Step 7 over the stuffing mixture. Mix until well combined.
10. Dump the stuffing mixture onto a baking sheet, form a cohesive log with the mixture, then flatten out into a cohesive flat rectangle about 1 ½ inch thick. Use the side of your hand to shore up the sides.
11. Place in a preheated 375 F oven for 15 minutes.
12. After 15 minutes, remove from the oven and immediately place into a glass bowl, stir in the dried cranberries at this time, (if using). Cover the bowl with plastic wrap (or similar cover).  Allow to sit for 5 minutes (covered), then remove the cover, serve, and enjoy.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 6

*Nutrition Information: Using less to no pecans will greatly reduce the fat content.

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