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Vegan Gluten-Free Thanksgiving Stuffing-Muffins with Mashed Potatoes and Gravy Recipe

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4.3 from 40 reviews

These Vegan Gluten-Free Thanksgiving Stuffing Muffins are a delightful twist on traditional stuffing, baked into convenient muffin shapes for easy serving. Made with toasted bread cubes, sautéed vegetables, aromatic herbs, and bound with a vegan egg replacer, these stuffing muffins are moist yet crispy on the edges. Topped with creamy mashed potatoes and rich gravy, they create a comforting and flavorful holiday side dish perfect for vegan and gluten-free diets.

Ingredients

Stuffing Muffins

  • 8 cups bread cubes (about 1 loaf, gluten-free bread recommended)
  • 3 tablespoons vegan butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1.5 cups celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 1 egg replacer (equivalent to one egg, e.g. flax egg or commercial vegan egg replacer)
  • 2½ – 3 cups vegetable broth
  • Oil for greasing muffin tin (vegetable or olive oil)

Toppings

  • Mashed potatoes (prepared, amount to taste, about 1 scoop per muffin)
  • Vegan gravy (prepared, amount to taste)

Instructions

  1. Preheat and Toast Bread Cubes: Preheat your oven to 375°F (190°C). Spread the bread cubes evenly on a baking sheet and bake for 10-15 minutes or until they are toasted and slightly crispy. Once done, transfer them to a large mixing bowl.
  2. Sauté Vegetables: Heat the vegan butter in a pan over medium heat on the stovetop. Add the diced onion, minced garlic, and diced celery. Sauté for about 15 minutes until the vegetables are soft and translucent. Remove from heat and add this mixture to the bowl with the toasted bread cubes.
  3. Mix Herbs and Seasoning: Stir in the dried thyme, rosemary, salt, pepper, and the vegan egg replacer into the bread and vegetable mixture. This will help bind the stuffing.
  4. Add Vegetable Broth Gradually: Slowly pour in the vegetable broth, about 1 cup at a time, stirring gently and allowing the bread to absorb the liquid before adding more. Use just enough broth to moisten the mixture without making it soggy—aim for a cohesive but not wet stuffing.
  5. Prepare Muffin Tin and Bake: Grease a mini muffin tin lightly with oil to prevent sticking. Spoon the stuffing mixture into each muffin cup, packing it down firmly and filling slightly above the rim. Bake in the preheated oven for 18-20 minutes, or until the edges turn golden brown and the muffins hold together well.
  6. Cool and Top: Remove the muffin tin from the oven and allow the stuffing muffins to cool enough to handle. Top each muffin with a scoop of creamy mashed potatoes and drizzle with your favorite vegan gravy before serving.

Notes

  • Use gluten-free bread cubes to ensure the recipe remains gluten-free.
  • The vegan egg replacer can be a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), a chia egg, or a commercial egg replacer product.
  • Adjust seasoning to taste, especially salt and herbs.
  • For best results, allow the mixture to rest for a few minutes after adding broth so bread soaks evenly.
  • Mashed potatoes and gravy can be homemade or store-bought; ensure they are vegan and gluten-free as needed.
  • These stuffing muffins can be made ahead and reheated gently in the oven before serving.

Find it online: https://flavorspath.com/vegan-gluten-free-thanksgiving-stuffing-muffins-with-mashed-potatoes-and-gravy-recipe/