Classic Vegan Gluten Free Filling – Minimalist Bakery Recipes

Wooden spoon in a pan homemade vegan gluten-free filling

Everyone enjoys different traditions around the holidays. But there’s one thing we all agree on here at MB: Thanksgiving filling is essential! And this filling? It’s the STUFF (πŸ˜‰) that dreams are made of!

Our modern version has all the classic flavors you know and love, but without the gluten. Plus, it’s vegan and made with 10 simple ingredients. Say hello to the ultimate savoury side for the festive table. Let us show you how!

Celery, herbs, salt, pepper, gluten-free bread, onions, pecan nuts, stock and vegan butter

What is filling?

fillingalso called stuffing or Dressing, is a spicy and starchy mixture that gets its name because it is traditionally “stuffed” into a turkey or other poultry. But it’s very common these days to cook stuffing yourself and give it the attention it deserves! This version does just that!

How to make gluten free filling

This filling starts like any good filling: with BREAD! Any savory store-bought gluten-free bread will work here, but homemade is also an option. The bread is sliced ​​or torn and toasted in the oven to allow it to absorb more flavor without becoming too soggy.

Bread in cubes on a baking tray

Then it’s time to create that classic filling flavor we know and love. First fry onions and celery in vegan butter. YUM. Then combine sage, parsley and rosemary for the ultimate herb base. It’s starting to smell like vacation!

Baking onion, celery and fresh herbs in a Dutch Oven

Then the toasted bread is added along with pecans (an optional but delicious touch for richness) and vegetable stock for added flavor.

Pour broth over bread and baked vegetables

Then the filling goes into the oven. The moisture from the onions, celery, and stock helps the bread stick together, making for a soft filling.

Gluten-free vegan filling before it goes into the oven

Halfway through baking, extra butter is dripped on top for a light crunch and browning without drying it out. When it’s done baking, it’s time to dig in!

Hands with a pan fried gluten free vegan filling

We hope you love this gluten-free filling! To be:

Perfectly moist
& SO classic!

It’s a holiday essential, especially with other classics like Vegan Green Bean Casserole, The Best Damn Vegan Mashed Potatoes, Sweet Potato Casserole Boats and of course Pumpkin Pie!

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Plate and baking dish of gluten-free vegan filling

Preparation time 20 minutes

Cooking time 45 minutes

Total time 1 hour 5 minutes

Portions 8 (Servings)

Class Side dish

kitchen Gluten Free, Vegan

Freezer friendly 1 month

Will it stay? 2-3 days

  • 4 heaping cups gluten-free bread, coarsely cut into pieces of about 2.5 cm (we used ~1/2 bread Little Northern Bakehouse // or homemade)
  • 1/2 cup vegan butter (DIVIDED // we used Miyoko’s)
  • 1 big onion, finely chopped (1 large onion yields ~ 1 Β½ cups or 240 g)
  • 4 big stems celery, finely chopped (4 stems yield ~ 1 cups or 150 g)
  • 3/4 teaspoon sea ​​salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoon chopped fresh sage
  • 1/4 cup chopped fresh parsley
  • 1 Tablespoon chopped fresh rosemary
  • 1/2 cup raw pecans, chopped (optional)
  • 1-1 cups mushroom broth (or vegetable stock)
  • Preheat the oven to 350 degrees F (176 C) and place your torn/diced bread on a baking sheet. Bake for 10-15 minutes to dry out slightly and set aside to cool. Increase the oven temperature to 375 degrees F (190 C).

  • Heat a large pan, frying pan with rim, or Dutch oven over medium heat and add 1/3 cup (75 g) of the vegan butter. Once the butter has melted, add the onion and celery and cook until translucent, about 2-3 minutes. Add salt, pepper, sage, parsley and rosemary and cook for a few minutes, stirring occasionally. Turn off the fire.
  • Add the toasted bread and pecans (optional) and stir to distribute evenly. Stir in the mushroom or vegetable stock 1/2 cup (120 ml) at a time and mix to moisten each piece of bread. Depending on your bread, you may not need all the stock. All bread cubes should be moist, but not soggy.

  • If your skillet or pot is oven safe, bring it directly to the oven. Otherwise, transfer your filling to a medium (8 x 8-inch or slightly larger) casserole dish. Cover the filling with a lid or foil and bake for 20 minutes.

  • While the filling is baking, melt the remaining butter (~3 tablespoons or 37 g). After 20 minutes, remove the filling from the oven. Remove the lid/foil and brush/sprinkle the top evenly with the melted butter. Bake for another 20-25 minutes until the top of the filling looks toasty and golden brown. Enjoying!

  • Leftovers can be kept in the fridge for 2-3 days or in the freezer for up to 1 month. Reheat in the microwave or oven, but best when fresh.

*Loosely adapted from How sweet eat.
*Nutritional information is a rough estimate based on Little Northern Bakehouse White Wide Slice bread, the smaller amount of mushroom stock and no optional ingredients.

Portion: 1 portion Calories: 243 Carbohydrates: 31.9 g Egg white: 1.5 g Fat: 13.3 g Saturated fat: 8 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.6 g trans fat: 0 g cholesterol: 0 mg Sodium: 582 mg Potassium: 129 mg Fiber: 2.6 g Sugar: 5.7 g Vitamin A: 182 IU Vitamin C: 4.2 mg Calcium: 34 mg Iron: 0.1 mg

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