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Gluten Free Vegan Stuffing Mini Muffs

Gluten Free Vegan Stuffing Mini Muffs

Stuffing is one of my favorites but often times it is made with chicken stock, sometimes corn and other additives.  Some of us do not eat meat and I am corn free so last night I whipped up these deliciously healthy side treats!  Perfect for your Easter gathering or any holiday meal and of course perfect for your breakfast on the following day! Keep it clean and enjoy.

Gluten Free Stuffing Mini Muffs


  • 8 cups bread cubes (about 1 gluten free bread loaf)
  • 3 tbs vegan butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1.5 cups celery, diced
  • 1 tsp thyme
  • 1 tsp rosemary
  • salt and pepper to taste
  • 1 egg replacer
  • 2½ -3 cups vegetable broth
  • oil for greasing muffin tin
  1. Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
  2. Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
  3. Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
  4. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
  5. Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
  6. Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin & top w/ some chives :)
For the Easy Vegan Mash Topping
  • 6-8 medium yukon potatoes, cut in half
  • 2-3 tbs Earth Balance Buttery Spread
  • salt and pepper to taste
  1. Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
  2. Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
  3. Season with salt and pepper to taste.

makes about 24 mini muffs

Photo By: Hello Wonderful

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