Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Allergen Friendly Vegan Stuffing

Name: Allergen Friendly Vegan Stuffing
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 8 servings
Ingredients: Gluten-Free Bread; Vegan Butter; Cremini Mushrooms; Yellow Onion; Celery; Garlic Cloves; Fresh Thyme; Fresh Rosemary; Fresh Parsley; Kosher Salt; Black Pepper; Vegetable Stock

Recipe by Jaclyn Irwin

Ingredients

Time

1h 40m

Serves

If you’re looking for an allergen friendly stuffing recipe, this is it! It may be gluten-free, dairy-free and vegan, but it’s packed with flavour.

Gluten-Free

Vegan

Holiday

Side

Ingredients

1 loaf

Gluten-Free Bread

day old, sliced

1/3 cup

Vegan Butter

12 ozs

Cremini Mushrooms

stemmed and torn

1 large

Yellow Onion

chopped

1 cup

Celery

sliced

Garlic Cloves

chopped

1 Tbsp

Fresh Thyme

chopped

1 Tbsp

Fresh Rosemary

chopped

1/4 cup

Fresh Parsley

chopped

3/4 tsp

Kosher Salt

1/2 tsp

Black Pepper

2 cups

Vegetable Stock

Instructions

Preheat the oven to 250ºF. Place the torn bread on a large rimmed baking sheet and bake for 30 minutes to dry out the bread even more and get it a little toasted.

Meanwhile, in a large skillet over medium heat melt the butter. Add the mushrooms, onion and celery and cook until the onions start to brown and the mushrooms have released some water, about 15 to 18 minutes.

Add the garlic, thyme and rosemary to the skillet and toss to combine, until the garlic is fragrant, about five minutes. Remove from the heat and add the parsley and salt and pepper and toss to combine.

Grease a 13 x 9 x 2” baking dish with butter. Increase the oven temperature to 350ºF.

Remove the bread and add to a very large bowl along with the cooked vegetables. Pour in the broth and gently toss to combine. Transfer to the prepared baking dish and cover with foil.

Place in the oven to bake for 30 minutes. Remove from the oven and take off the foil and place back in the oven to cook and brown for an additional 35 to 40 minutes.

Remove from oven and let cool slightly before serving. Enjoy!

Substitutions: No vegan butter: use olive oil. More herbs: add sage.