Gluten Free Vegan Stuffing Recipe for the Holidays


Plant-Based Recipes, Side Dishes ·

Gluten Free Vegan Stuffing Recipe for the Holidays 5 from 2 votesJump to Recipe Print Recipe

This yummy gluten free vegan stuffing recipe has all the flavours of traditional stuffing but without the bread! Rich sweet potatoes, earthy parsnips and silky celeriac form the base of this non-traditional ‘stuffing’ that just might become your new family tradition. This satisfying vegan Thanksgiving side is great for those who follow a paleo or whole food, plant-based dietary pattern.

I have a confession to make: I didn’t know that stuffing typically had bread in it until I was 17 years old.

You see, growing up in an immigrant household, my avo (grandma) made her own version of stuffing that contained rice. I thought that was what all stuffing was like?!? So it wasn’t until my mom and I moved away from my grandparents and had holiday dinner with some family friends that I saw this unusual side that looked like soft croutons and I was like, what’s that?

(It was also my first time having Pumpkin Pie (I am not kidding)…and I didn’t really like it. Yes, I’m weird.)

My favourite part of a holiday meal is always the vegetable sides. I love all of the flavours and textures and well, I just freaking love vegetables. Stuffing has never really been my favourite thing – so I haven’t made a traditional stuffing in years. Instead, I make a stuffing-spiced roasted vegetable mix that I enjoy SO much more.

What you’ll need for this healthy stuffing recipe:

This stuffing is so satisfying and roasting it makes the house smell AMAZING.

  • 1 large sweet potato
  • 1 small celery root (celeriac)
  • 1 medium parsnip
  • 2 celery ribs
  • Half a yellow onion
  • 4 cloves Garlic
  • 1 apple
  • Poultry seasoning, or dried thyme and sage
  • Fresh rosemary
  • Salt
  • Avocado oil
  • Dried cranberries
  • Walnuts

A couple of tips on planning your holiday meal

I host our immediate family for three days and two nights over the Christmas holiday, so I have to plan ahead! Typically, a week out I will plan the menu, ask my family to bring a few things and then make my grocery list. I want absolutely everything done the day before they arrive so I don’t have to stress (I’m not a fancy entertainer but I am a stress case, ha!)

I find that I use a lot of oven real estate for holiday meals, so whatever I can cook ahead of time, I do. This healthy stuffing dish can be parcooked in the morning – do the first 40 minutes before lunch and then set it aside and do the final 10-15 minutes closer to meal time after your tofurkey is done. It will also be delicious closer to room temp so don’t freak out if everything can’t be piping hot at once!

This recipe is simple but it requires a lot of chopping. The smart move is to prep the night before: chop all the vegetables (not the apple!), toss them with seasonings and place them in the baking dish, covered in foil, in the fridge.

Even more vegan Thanksgiving dishes:

  • Roasted Brussels sprouts with almond parm
  • Pumpkin Tart with Oat Crust
  • Vegan Shepherd’s Pie
  • Roasted Shiitake and Lentil Salad
  • Za’atar-spiced roasted almonds and dates
  • Vegan Oven-Baked Kale Gratin

vegan stuffing Print Recipe Pin Recipe 5 from 2 votes

Gluten Free Vegan Stuffing Recipe

This healthy stuffing is grain free, gluten free, vegan and paleo-friendly! Just roasted veggies, fruits and nuts with classic stuffing seasonings. This flavourful and satisfying side just might become your new family tradition. Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins Course: Side DishCuisine: AmericanDiet: Gluten Free, Vegan, VegetarianKeyword: Celeriac, parsnip, roasted vegetables, stuffing, Sweet PotatoDietary Preference: dairy free, egg free, Gluten-Free, grain free, paleo-friendly, vegan, vegetarian Servings: 8 servings Author: Desiree Nielsen, RD


  • 1 large sweet potato scrubbed and cut into 1 cm (1/2 inch) cubes, about 3 cups
  • 1 small celery root (celeriac) peeled and cut into 1 cm (1/2 inch) cubes, about 2 cups
  • 1 medium parsnip scrubbed and cut into 1 cm (1/2 inch) cubes, about 1 cup
  • 2 celery ribs chopped, about 1 cup
  • ½ medium yellow onion chopped into 1 cm (1/2 inch) cubes
  • 4 cloves garlic minced
  • 1 medium apple chopped into 1 cm (1/2 inch) cubes
  • 2 tablespoons avocado oil
  • 2 teaspoons poultry seasoning or 1 tsp dried thyme leaves and 1/2 tsp ground sage
  • 1 2 inch (5cm) piece fresh rosemary leaves only, chopped
  • 1 teaspoon salt
  • freshly cracked pepper
  • ½ cup dried cranberries fruit juice sweetened preferably
  • ¼ cup walnut pieces
  • ¼ cup curly parsley minced, optional

Imperial – Metric


  • Preheat oven to 400°Fahrenheit (200°Celsius)
  • Combine the sweet potato, celeriac, parsnip, celery, onion, garlic, apple, avocado oil, seasoning, rosemary, salt and pepper in a large bowl and toss to coat.
  • Place vegetables into a 9×13 baking dish and cover with tin foil.
  • Bake for 35-40 minutes until vegetables close to cooked through. Remove foil, add cranberries and walnuts and toss and place back into oven for 10-15 minutes until veggies are fork tender.
  • Remove from oven, sprinkle with parsley if you wish and serve.


This recipe will work best if you chop everything the same size, so it all cooks evenly! If you chop your veggies larger than 1 cm (just under 1/2 inch) it will be okay but you’ll have to cook through longer. Recipe adapted from The Real Food RDs

Posted By: Desiree Nielsen · In: Plant-Based Recipes, Side Dishes

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  1. Carla @ Foodie Digital says

    I brought this to a big family vegan Thanksgiving dinner and it was a total hit! All the comfort and flavours of stuffing without the bread. Definitely don’t skip the celeriac – I think that was my favourite part.


    • Desiree Nielsen says

      That’s so awesome Carla! I am so glad your family liked it – I agree, I’m kind of crazy about celeriac too 🙂

  2. Kelly says

    We loved this too. Made it at Thanksgiving and will be making it again this Christmas. I do not eat gluten so was very happy to finally have a “stuffing” for me too! The family liked it as well. Thank you.


    • Desiree Nielsen says

      I’m so glad that everyone liked it Kelly! We make it every year around here and it makes me so happy to enjoy something that tastes comforting and festive but it works for most eaters around the table.

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Publisher: Desiree Nielsen