How long does low-fat sourdough stuffing [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can low-fat sourdough stuffing [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make low-fat sourdough stuffing [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does low-fat sourdough stuffing [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is low-fat sourdough stuffing [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Low-Fat Sourdough Stuffing
[Vegan, Gluten-Free]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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Low-Fat Sourdough Stuffing [Vegan, Gluten-Free]

6-8

Dairy Free

Typically, stuffing is oily, but this delicious sourdough stuffing doesn't need any to be delicious! Sourdough bread is cubed and toasted while you sauté onions, garlic, and vegetables until soft and tender. Then, you toss everything together and bake with vegetable broth until it's crispy on top, but tender below.... Read More

Ingredients You Need for Low-Fat Sourdough Stuffing [Vegan, Gluten-Free]

6 cups firmly packed diced sourdough bread (gluten-free, if necessary)
1/4 cup vegetable broth
1 cup chopped red onion
1 cup chopped celery
3 scallions, minced
2 garlic cloves, chopped
1/4 cup bell pepper, chopped
1/2 cup mushrooms, thinly sliced
1/2 cup dark raisins
1/4 cup rosemary Marcona almonds or any seasoned almonds of choice, roughly chopped
1/4 cup chopped fresh parsley
1/2 tablespoon fresh rosemary
1/2 tablespoon fresh thyme
1 teaspoon coconut vinegar or apple cider vinegar
1/2 teaspoon fresh sage
1/2 teaspoon oregano
1/8 teaspoon sea salt
Freshly ground black pepper
1 1/2 cups vegetable broth

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How to Prepare Low-Fat Sourdough Stuffing [Vegan, Gluten-Free]

Preheat the oven to 350°F.
Place the diced bread on a baking sheet and bake for 10-12 minutes, or until it is dried out and lightly browned.
Heat oil in a large skillet. Add the onions, celery, scallions, and garlic until softened. Add in bell pepper and mushrooms, and cook on medium heat until everything is softened.
Combine the bread cubes with the onion in a large mixing bowl. Add all the remaining ingredients except the broth and toss together. Pour the broth in slowly while gently mixing, stirring, to moisten the ingredients evenly.
Transfer the mixture to a shallow baking pan and bake for 30-40 minutes, or until the bread is lightly browned.