Vegan and gluten free stuffing packed with fruits, veggies, oats and flavour. Easily made in one pan or transfer to a baking dish for your festive table. The perfect accompaniment to a vegan Christmas, roast dinner or Thanksgiving feast!

I confess, this vegan and gluten free stuffing doesn’t look like much.  Beige food at its finest.  But the taste, oh the taste.  I cook this stuffing even when it’s not Christmas.  It’s lovely with sausages or a pie and the cold leftovers are just divine in a sandwich!

One of my fondest Christmas memories is Dad’s Boxing Day sandwiches.  Piled so high you needed a flip top head to take a bite and always featured Mum’s stuffing.  Mum, bless her, didn’t like cooking.  Zero disrespect as she’d have been the first to admit it.  But stuffing, coleslaw and Findus Crispy Pancakes were her forte.

How to make vegan stuffing:

This simple recipe can be made, baked and served in one pan.  It can also be made in advance and either chilled before or after cooking and cooked or reheated as needed.  Perfect for those busy Christmas ovens!

Start with the flax ‘egg’.  This simply mixing ground flax seeds with water and setting it aside to thicken and become quite gloopy!

Grind the oats in a blender or food processor unless you’re using pre-ground oat flour.  You can also use gluten free flour here instead of the oats.  Hodmedods do a lovely range of gluten free flours including quinoa, green and yellow pea and fava bean flour.

Next sauté the onion, celery, apple, garlic and herbs in a little oil and vegan butter.  The butter is there for flavour, the oil prevents the butter from burning.  Cook for 5-10 minutes over a medium heat, stirring often, until just starting to caramelise.

Stir in the flax ‘egg’, sultanas, oats, ground almonds, salt and pepper.  It’s going to feel a little dry when you start, but keep stirring until it’s well mixed.  Then either flatten the top (if using an oven proof pan) and cool and chill if using later OR put in the oven to bake.  OR transfer to a baking dish, flatten and chill or cook as before.

And that’s largely it!  Any chilled leftovers can be stored in an airtight container in the fridge for up to a week.

Looking for even more vegan Christmas dinner recipes?  Try these:

Dauphinoise Potatoes with Leeks and Rosemary

Honey Roast Root Vegetables

Brussel Sprout Gratin

Hummus and Roasted Vegetable Pie

Sprouts with Walnuts and Shallots

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