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gluten-free vegetarian stuffing

Simple & Flavour Packed Gluten-free Vegetarian Stuffing

This gluten-free and vegetarian stuffing will impress everyone at the table.
Course Appetizer, Condiments
Cuisine Healthy
Keyword gluten-free vegetarian stuffing
Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes
Servings 6
Calories 205 kcal


  • 8 cups of gluten-free bread I used 1 whole loaf
  • 2 cups vegetable broth
  • 1 carrot large, diced
  • 3 celery stalks diced
  • 1 red pepper large, diced
  • 1 cup spinach chopped and packed (or you can use a frozen greens blend)
  • ½ onion diced
  • 3 garlic cloves minced
  • 2 Tbsp grass-fed butter ghee or coconut oil *vegan version see notes
  • 2 eggs whisked *see notes for vegan version
  • 3 tsp Herbes de provence
  • ½ tsp sea salt divided
  • ½ tsp black pepper divided


  1. Preheat oven 350 F.
  2. Cut up or rip the bread into small cubes, and set aside in a large bowl. Prep your veggies.
  3. Meanwhile, heat a large skillet over medium.
  4. Add butter, onion and garlic and cook for about 30 seconds, until fragrant.
  5. Add carrots, pepper, celery, a dash of salt and pepper and cook for about 5-7 minutes.
  6. Add greens and cook another 2-3 minutes.
  7. Remove from heat and add all of your veggies into your bread bowl and mix.
  8. Fold whisked eggs into bread bowl, along with your Herbes de provence and season with salt and pepper accordingly.
  9. Take the vegetable broth and slowly add to the bread until the bread is moistened (you may not need to use all of the broth, go slow). *If you add too much broth the stuffing will come out very moist.
  10. Add your stuffing to a casserole dish and cover and bake for 35 minutes.
  11. Remove the cover and bake for an additional 10-15 minutes, until the bread has dried enough and the top is golden and a bit crispy.

Recipe Notes

*Notes: For vegan version, cook vegetables in coconut oil, and sprinkle 2 Tbsp of ground chia or flax over the bread/ make sure you thoroughly mix. Everything else remains the same.