Plant-Based Buckwheat Stuffing
Looking for a delicious, healthier, and naturally gluten-free alternative to traditional bread stuffing? This savory plant-based buckwheat stuffing recipe is the answer! I will show you step-by-step how to transform simple buckwheat groats into a hearty, flavorful, and incredibly satisfying holiday stuffing. We'll sauté a classic blend of aromatic vegetables like celery and onions, infuse it with fresh, fragrant herbs and bring it all together with savory vegetable broth. Perfect for Thanksgiving, Christmas, or any festive gathering, this stuffing is easy to make ahead and is sure to be a new favorite, even among those who don't usually eat gluten-free. Get ready to upgrade your holiday side dish game!
Ingredients
- 2 loaves Buckwheat Bread <— My buckwheat bread works perfectly for this recipe!
- 16 ounces mushroooms sliced
- 4 ribs celery diced
- 1 large onion diced
- 4 cloves garlic minced
- ¾ cup dried cranberries optional
- 1 tbsp sage fresh, or 1/2 tbsp dried
- tbsp thyme fresh, or 1/2 tbsp dried
- 1 tbsp rosemary fresh, or 1/2 tbsp dried
- ½ tsp cracked pepper
- 1 tbsp tamari low sodium
- 1 liter vegetable broth low sodium
Instructions
- Make 2 loaves of my buckwheat bread the day before. Let them cool, slice them and then cut the slices into cubes. Spread cubes onto 2 baking trays and bake for 1 hour on 250°F. Let cool and dry out uncovered overnight.
- Preheat oven to 350°F.
- Sauté mushrooms and celery until most of the moisture from the mushrooms is released, about 5 minutes.
- Add the onions and garlic and cook for 5 minutes on medium high.
- Add the bread cubes, spices, cranberries and cooked veggies into a large mixing bowl and lightly stir.
- Add the tamari to the vegetable broth and pour a little bit at a time over the mixture in the mixing bowl stirring between each addition.
- Pour mixture into a 9 x 13 inch casserole dish and cover with a lid or foil.
- Bake for 40 minutes.
Notes
This is a bready type of stuffing but if you would like a more moist stuffing, you can add 1/2 a liter more of vegetable broth. You can make this a couple days ahead of time and reheat it on the day you are going to eat it.
Nutrition
Calories: 72kcalCarbohydrates: 13gProtein: 5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 171mgPotassium: 417mgFiber: 5gSugar: 2gVitamin A: 91IUVitamin C: 3mgCalcium: 39mgIron: 1mg
Jill you have come through once again! I was just looking for a stuffing recipe to add to your others for the holidays!
Hi Jill, I think the amount of the celery is 4 ribs instead of stalks –