This healthy, delicious, and vegan stuffing is one of my favorite parts of Thanksgiving. With all the amazing veggies and herbs in her mom’s traditional recipe, I actually rotate it into dinner or makes a big batch to use for lunches. Keeping this recipe nut free, soy free, gluten free and vegan means my whole family can enjoy it together!
For this recipe, we collaborated with photographer and recipe developer Sam Guarnieri @samdoesherbest.
Sam started with my favorite ingredients from my mom’s traditional recipe and upped the nutrition with ZEGO’s Double Protein Oats and Cranberry Trail Mix-Ins.
The result is something to give thanks for!
Vegan Gluten Free Stuffing: How This Is Better
Stuffing is easy to make healthier with a couple of simple changes. And it can be just as delicious and filling without the traditional sausage or giblets added. All you need are the right herbs and ZEGO’s Double Protein Oats and Mix-Ins, which add a whopping 10g of protein and 6g of fiber to each 3/4 cups of this recipe. And, the seeds in the Mix-Ins add immune-boosting zinc, potassium and other vitamins and minerals to boost your immune system so you can fight off winter viruses.
THE BIG SECRET THAT WILL CHANGE YOUR LIFE . . . These make killer savory waffles and pancakes! You can make them ahead and freeze or refrigerate them. Just pop in the toaster to reheat. Just imagine, one big waffle over a bed of arugula for lunch on a work day . . . YUM. They make an excellent substitute for sausage and are amazing as a side dish for any meal (chicken and waffles, anyone?).
Vegan Gluten Free Stuffing: The Recipe
Makes Approx. 8 Serving (3/4 cup)
3 Tablespoons Olive Oil
4 Cups Mirepoix (chopped 2C onion, 1C carrot, 1C celery)
1 Cup Mushrooms, chopped
3 Cups ZEGO Double Protein Oats
1 Cup ZEGO Cranberry Mix-Ins
5 Cups Vegetable Broth
2 Teaspoons Salt
½ Teaspoon Black Pepper
1 Tablespoon Fresh Sage, chopped
1 Tablespoon Fresh Thyme Leaves
1 Tablespoon Fresh Rosemary, chopped
1Tablespoon Fresh Parsley, chopped roughly
1 Bay Leaf
- Preheat your oven to 350F.
- Add the olive oil, mirepoix, and mushrooms to a pan over medium heat cooking until vegetables are soft and onions are translucent.
- Add all ingredients, including the mirepoix and mushrooms, to a big bowl and mix together to combine.
- Heat broth in a large pot until boiling.
- Add all ingredients into the simmering broth and stir. Let simmer 10 minutes.
- Transfer stuffing mix carefully to a 9×9 baking dish and cover with foil.
- Bake for 10-15 minutes, remove foil and bake for another 15 – 20 minutes.
- Let cool before topping with fresh parsley, dig in and enjoy!