Vegan Gluten-Free Stuffing With Mushrooms And Pears

Vegan Gluten-Free Stuffing With Mushrooms And Pears
4.5 from 2 ratings
This recipe is packed with the traditional flavors of stuffing, like sage, thyme and broth, but it's completely vegan and gluten-free. If you're attending a holiday potluck and you're unsure of dietary restrictions, this is the best recipe to bring. Recipe courtesy of Snixy Kitchen 
Prep Time
Cook Time
Total time: 50 minutes
  • 1 loaf (about 8 cups) little northern bakehouse seeds & grains gluten-free bread, cut into 1-inch cubes
  • 2 tablespoon pepitas (pumpkin seeds)
  • 2 tablespoon sunflower seeds
  • 1 tablespoon whole grain millet (or more pumpkin seeds)
  • 3 tablespoon vegan butter
  • 3 tablespoon olive oil
  • 4 cup thinly sliced shiitake mushrooms (or a combination of shiitake and oyster mushrooms)
  • 2 medium leeks, white and light green parts, halved and thinly sliced
  • 1/3 cup minced shallots (about 1 large or 2 small shallots)
  • 2 ripe but firm pears, such as bartlett or bosc, chopped into 1/2-inch cubes
  • 1 tablespoon fresh sage leaves, minced
  • 1 teaspoon fresh thyme leaves
  • pinch dried rosemary and nutmeg
  • 2 1/4 cup vegetable broth
  • 1/2 teaspoon each kosher salt and pepper
  1. Preheat the oven to 375°F.
  2. Grease a 3 quart (9x13) baking dish with vegan butter or olive oil.
  3. Spread the seeds out on a small baking sheet and toast for 4-6 minutes, until fragrant and beginning to turn golden brown.
  4. At the same time, spread the bread cubes evenly over a baking sheet and toast for 4-10 minutes, or until crispy and lightly browned, tossing every 4 minutes (if using a dark coated baking sheet, toasting time will be only around 4-5 minutes).
  5. When the bread is toasted, transfer it to a large mixing bowl.
  6. Melt 1½ tablespoons butter in a large skillet and add 1½ tablespoons olive oil and a pinch of salt.
  7. Toss in the sliced mushrooms and cook, stirring, until the mushrooms soften, 3-5 minutes.
  8. Transfer to the bowl with the bread.
  9. In the same skillet, melt remaining 1½ tablespoons butter with remaining 1½ tablespoons olive oil.
  10. Add the leeks and shallots and cook, stirring, for 3 minutes until they begin to soften.
  11. Add the chopped pear and cook, stirring for 2 more minutes.
  12. Transfer to the bowl with the bread.
  13. Toss the bread and vegetables together with fresh thyme, sage, rosemary, and nutmeg.
  14. Add 1¾ cups vegetable broth and toss well.
  15. Let sit for 2 minutes.
  16. If it still feels dry, add up to ½ cup more vegetable broth, as needed.
  17. Pour into prepared pan and sprinkle with toasted seeds.
  18. Bake on the middle rack for 20-30 minutes, until the top is golden brown and toasted.
  19. Serve immediately or over with foil and a towel to keep warm until ready to serve.