Vegan Gluten-Free Stuffing

Vegan Gluten-Free Stuffing

Serves 8 20 minute prep time

Change up your typical stuffing recipe with this vegan gluten-free stuffing with cranberries and quinoa.  This is sure to be a recipe the whole family will enjoy!


  • Quinoa:
  • 5 cups of low sodium vegetable broth
  • 2 cups of quinoa (rainbow or white)
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • Croutons:
  • 1/2 loaf gluten-free bread
  • Olive oil, to coat
  • Salt and pepper, to taste
  • Additional Stuffing Ingredients:
  • 3/4 cup pecans
  • 2 Tbsp coconut palm sugar
  • 3 Tbsp coconut oil or grapeseed oil
  • 1 large onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp sage
  • 2 tsp thyme
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup fresh cranberries
  • 1/4 tsp cup water


  • Preheat oven 400°F.

  • Bring five cups of vegetable broth to boil in a large pot or rice cooker. Once the water is boiling, add quinoa, salt and pepper and then reduce to medium heat to simmer. If you are using a rice cooker, you can add the quinoa immediately. Once the quinoa is cooked, remove from heat and allow it to sit for 3 to 5 minutes.

  • Cut up gluten-free bread into small cubes. Toss the cubes in enough olive oil, salt, and pepper to coat them lightly. Place the cubes on a baking pan and bake at 400°F until they are crispy (10 to 12 minutes). Remove from oven and let cool for 10 to 15 minutes.

  • Place pecans on a baking tray and sprinkle with two tablespoons of coconut palm sugar and one tablespoon of coconut or grapeseed oil. Place in the preheated oven for 3 to 4 minutes. The sugar will begin to coat the pecans. Keep an eye on them as this process happens quickly and if left too long, the sugar will burn.

  • In a large saucepan, add remaining two tablespoons of coconut oil and heat on medium-high. Once the coconut oil is melted and the pan is hot, add chopped onion, celery and garlic.

  • Sauté for 3 to 5 minutes or until the onions are slightly translucent. Once complete, add sage, thyme, cinnamon and nutmeg to the pan and stir until all ingredients are combined.

  • Place fresh cranberries in a small pan with one-quarter cup of water. Heat on high for two minutes or until the skins start to crack. Remove from heat and let sit for five minutes.

  • In a large bowl, combine the quinoa, gluten-free bread crumbs, onion mixture, roasted pecans, and cranberries.

  • Place the entire mixture in a large baking dish. Bake for 15 minutes or until desired texture is reached. Enjoy!