This vegan and gluten free stuffing from Jessica's Gluten Dairy Free Kitchen is filled with flavorful herbs, vegetables and apples. And, it can easily be made ahead of time, saving time on the big day!
Note: Will need an oven-safe casserole dish
3 celery stalks, chopped
2 medium onions, diced
1 leek, green ends removed, sliced
1/4 bunch fresh flat leaf parsley, chopped, about 3 tablespoons
2 tablespoons dried thyme
2 tablespoons fresh sage leaves, stems removed, chopped (about 15 leaves)
1 tablespoon dried rosemary
2 apples, Fuji or Granny Smith variety
1 bunch fresh Swiss chard, 3/4 of stems removed, finely chopped
1 cup raisins
1 1/2 cups chestnuts, cooked, chopped
1/2 cup non-dairy creamer (I use So Delicious Original flavor)
3/4 cup vegetable broth (I use Organic Pacific)
4 slices vegan rice bread (I use Food for Life)
3 tablespoons Earth Balance Soy Free Spread PLUS extra for greasing casserole dish
3 tablespoons sunflower oil
3 teaspoons kosher salt
1 1/2 teaspoons crushed black pepper
Preheat oven temperature to 350 degrees F.
Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance and sunflower oil. When it begins to sizzle add onions, celery, leeks, rosemary, thyme, parsley. Let it cook until softened, about 2 minutes. Add half the kosher salt, and all of the pepper. Stirring occasionally.
Meanwhile, soak raisins in 1/2 cup of hot water until ready to use. Set aside.
Reduce heat to medium. Add apple, chestnut, stir to combine well, cook for about 1 minute, until you see the apple has just begun to soften. Add Swiss chard, raisins, and remaining kosher salt, stir to combine well. Continue stirring to make sure there aren't any browned bits on the bottom of the skillet.
When the Swiss chard has wilted (about a minute) add the vegetable broth and creamer. Let it cook for 2-3 minutes, stirring occasionally.
Meanwhile, toast the vegan bread, then dice into 1 inch cubes. *If making day ahead, reserve this step for just before baking to prevent soggy bread cubes. Turn off the heat, transfer to a greased oven safe casserole dish.
Bake for 25-30 minutes until there are golden brown edges of the bread sticking out of the stuffing.
Let it rest for 10-15 minutes. It will look like there is still some liquid remaining, that will be absorbed into the stuffing while it rests.
Note: Can be frozen (wrapped tightly in a few layers of plastic wrap, then aluminum foil), then thawed in the refrigerator. Bake at 300 degrees F for 15-20 minutes. Let it cool for 5-10 minutes before serving.
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