Gluten-Free Vegan Stuffing Recipe

Dry your bread out by putting it on the countertop overnight or bake it in the oven (I do 350 F/ 175 C for about 30 minutes, or until toasted)

Pulse chickpeas in a food processor until chopped into large pieces. If you don’t have a food processor you can also chop them with a knife (although it will take longer and you’ll have to chase the runaway beans).

Once chopped, place in the bowl with the dried bread.

Saute the onion, celery, carrots, garlic and 1 teaspoon of salt with a drizzle of olive oil (or if not using oil use about ¼ cup of the veggie broth) and white wine, if using, until they begin to soften.

Add the broth, rosemary, thyme, fennel seed and crushed red pepper. Let the mixture simmer for about 5 minutes. Taste and add more of the salt if preferred. Keep in mind if you are using Parmesan this will add salt too.

Slowly add the mixture to the bowl with the dried bread and chopped chickpeas, mixing as you add.

Add the reserved liquid from the can of chickpeas to the bowl and mix well.

Place stuffing into a 9 x 13 baking dish. If using parmesan sprinkle it over the top.

Bake for 20-30 minutes until nice and crisp on the top. If you use more broth you will need to cook longer.