What are the holidays without STUFFING?!
Please don’t make this just for your ‘special’ guests (that are on restrictive allergy-friendly diets). This is a recipe for EVERYONE to enjoy because it is gluten-free and vegan and that means no wheat, gluten, dairy, chicken stock or butter (high cholesterol causing ingredient).You’ll love this recipe. Make a ton of it, as I’m certain it will be the main course.

Vegan & Gluten-Free Stuffing

Kelly Childs' Vegan and gluten-free stuffing

11 cups of fresh or stale gluten-free and vegan ½” bread cubes (I use a Quinoa bread from Thornbury Bakery)

2 Tbsp + 1 Tbsp olive oil (go for a good quality brand)

1 Tbsp melted Earth Balance – I choose Soy-Free
1 Tbsp fresh garlic, minced
1 cup organic onion, finely chopped
1 ½ cups organic celery, finely chopped
½ cup fresh parsley, finely chopped
1/4 cup fresh thyme, chopped finely
1 tsp dry rubbed sage
1 tsp dried thyme
pinch Sea Salt (optional)
½ tsp black pepper
2-3 cups organic veggie stock
  1. Preheat oven to 400F
  2. Toast bread cubes on a large baking sheet until golden brown. This will take about 5-10 minutes. Set aside.
  3. Heat 2 Tbsp of olive oil and 1 tbsp of Earth Balance in a large skillet over medium heat. Saute onions, garlic, and celery until soft.
  4. Put sautéed veggies into bowl with toasted bread cubes and mix, preferably by hand. This is the gentlest way to do it and give it love
  5. Add thyme, parsley, sage and dried thyme and pepper (and optional sea salt). STIR.
  6. Drizzle with 1 Tbsp olive oil and STIR WELL.
  7. Add 2 cups of veggie stock and mix until absorbed. Add another cup gradually until the mixture becomes moist but NOT soggy.
  8. Bake in a COVERED Casserole dish for 25 minutes. You can also uncover the casserole dish at the end to brown the stuffing for 5-10 minutes.
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Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in Grey County with her two cats Daisy & Tuna. You can find Kelly developing and creating marketing content and building new business ideas with her daughter Erinn. They have the ever popular podcast: Cupcakes and Consciousness on Apple and Spotify. Tune into their latest shows. Kelly & Erinn are now writing their 2nd cookbook that is due to come out in winter 2023.


  1. Kelly, thank you for sharing your recipe – this stuffing was delicious! Stuffing has always been one of my favourite parts of the Thanksgiving meal and with this being my first holiday both vegan and gluten-free, I was relieved I was still able to enjoy it! I hope you and the kindfood family had a fabulous Thanksgiving! – Katie Kelly

  2. MMMM, that looks simply delicious! You know what? I am going to print this and start cooking right away. I won't use too much olive oil as it's not quite my favorite, but I will give it a try anyway.

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  5. About how many slices of bread does this take? I think I’ll try the brow rice garlic and herb bread from Organic Works 🙂

  6. Your stuffing looks so good. I am printing it out and going to use your recipe. Thank you very much. Just what I was looking for. This year I am only making one stuffing. My husband is not GF or vegan, but he is this year.

  7. Pingback: Healthy Alternatives To Holiday Dishes | Chara Marie

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