Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy
You know Thanksgiving is approaching when your first waking thought is stuffing. Last week I got out of bed with stuffing on the brain and started checking for ingredients when my mini muffin tin caught my eye. An image of individually sized stuffing-muffins came to my mind and ran to my computer to do some google image searching. I learned that stuffing-muffins are already a thing but I decided to take mine step further and top the with mashed potatoes and gravy…kind of like a savory Thanksgiving cupcake.
I am super excited to share this recipe with you. These Vegan, Gluten-Free Stuffing-Muffins with Mashed Potatoes and Gravy are going to seriously wow your Thanksgiving guests. I’ve always found the best part of the Thanksgiving meal to be at the end when all the flavors on your plate have mixed together and this recipe expedites that!
The key to this recipe is making sure your bread crumbs are on the small side. I sliced mine to about 1/2″ cubes. The recipe also calls for an egg replacer, something I usually don’t add to stuffing but it helps the muffins stay together. I used a neat egg but you can also make a flax “egg” by mixing 1 tbs ground flax seeds with 3 tbs warm water.
Below you’ll find my recipe for Easy Vegan Mashed Potatoes. I topped the whole thing with Miso Gravy and a sprinkle of parsley. After making this recipe I started thinking about a sweet version using cranberry-apple stuffing and mashed sweet potatoes…so stay tuned!
Easy Vegan Mashed Potatoes
- 6-8 medium yukon potatoes, cut in half
- 2-3 tbs Earth Balance Buttery Spread
- salt and pepper to taste
- Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
- Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
- Season with salt and pepper to taste.
- 8 cups bread cubes (about 1 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 (see info above)
- 2½ -3 cups vegetable broth
- oil for greasing muffin tin
- Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
- 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.
- Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
- 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.
- 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.
- Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.
WOW these look amazing! I’m totally trying these for thanksgiving! Ever since having to cut out gluten I’ve always missed out on the stuffing at Thanksgiving every year. Such a clever idea as muffins too!
Happy to help!! Stuffing is a very important part of the meal! 🙂
These just might be the cutest things ever!!!
Thanks!! 🙂
This is my first holidays being vegan so I am going to use this recipe. Everyone keeps asking what I will eat and this sounds delicious!! So does the cranberries and sweet potatoes!!!
The first holiday season as a vegan can definitely be a little challenging! I hope this recipe helps!! I’m looking forward to putting up more holiday recipes 🙂
Do you have a recipe for the gravy?
Yep, if you click through the “Miso Gravy” link it will take you to the recipe! 🙂
What a GREAT, GREAT idea! Brilliant. Thanks for sharing.
🙂
YUM! Sounds awesome. What kind of bread did you use that is both vegan and gluten free? I’ve been vegan for 7 years, but just became gluten free this fall, and the adjustment has been tough! I have not found any breads that meet both restrictions.
Also, I can practically taste that gravy already…mmm…
This is such a genius idea!
Hi Ilene. Just found your blog and this recipe looks fabulous! What kind of gluten-free bread do you use?
This looks so amazing! I am not the best cook in the world, but my wife is and I’m begging her to make this for me! I love your blog, it is really well done! Keep up the great work.
Thanks!! I hope you guys enjoy the recipe!
I saw the picture and got very excited about these cute little muffins. I did everything according to the recipe and when I pulled the muffins out of the muffin baking dish they completely fell apart. I was very disappointed.
Look cute but don’t stay together.
Sara
Hi Sara,
I’m sorry to hear it didn’t work out for you! I haven’t had any problems or heard others having problems keeping the muffins together. Did you press the mixture firmly into the muffin tin? Also what kind of bread did you use?
Best,
Ilene
I do not see an answer to what kind of gluten free bread you used. I believe this is not gluten free at all. A bad recipe that promises gluten free and does not address it in the ingredients.
Don’t worry, I wouldn’t try to trick you into thinking a recipe is gluten-free that isn’t! 🙂 The beauty of this recipe is that you can use any kind of bread, gluten-free or otherwise. If you don’t have a favorite gluten-free loaf, here’s a great one to get you started that’s found at most health food stores: http://www.foodforlife.com/product/breads/gluten-free-brown-rice-bread
I am gonna leave a comment to bring up your rating since only one person voted. It’s not your fault they can’t read a recipe and edit to suit their personal needs.
how much calorie in it
I don’t calculate the calories for my recipes but I’m sure you can plug it into an online calculator! 🙂
HAPPY TO MEET & EAT
LOVE THIS RECIPE WILL BE MAKING IT ON EVERY HOILDAY
FROM NOW ON WITH BLACKEYED PEAS AND CORN…
FRIDAYLYNN
yum!!
I’m going to try this now that I found and awesome vegan and gf bread! I was wondering if you’ve tried this recipe in a casserole dish instead of muffin tins and if it worked? Not that I don’t love mashed potatoes, but I was wondering how it would work as just stuffing? I’m drooling over this!!
This would definitely work as regular stuffing! You may just have to bake it a bit longer. Happy Thanksgiving!
Thanks so much!
Whatever you do . DO NOT MAKE THESE! I thought 8 cups sounded like allot so I used 3 cups of bread crumbs and left everything else the same. It is the grossest and literally doesn’t look like the picture here is a accurate picture of what you’ll get if you make this. I couldn’t imagine how gross it would have been with all 8 cups of bread crumbs.
It’s bread CUBES, not bread crumbs. Bread crumbs would not work in a recipe like this. Maybe try it again with bred cubes?
Hahaha! I am about to make this. With bread cubes though. 🙂 Anyone else made recently and loved?
Do you think you can make the stuffing ahead of time (like the night before)? Would you just put in the fridge? And how would you warm it up day of? Thanks!!!
Yes, I think you can definitely make it a day ahead! I would store it in the fridge, then reheat in the oven at 350. It might be a tiny bit drier than when it’s made fresh, but you can make up for that with extra gravy. 🙂
Are you using fresh or dried herbs?
dried! 🙂
This recipe is a staple during the holidays in my house. I am vegan and my sister is gluten free and this stuffing is a delicious compromise between the two diets. My whole family actually prefers this stuffing over non-vegan traditional ones. Thanks so much for sharing this!
Haven’t tried this yet, but looks amazing! What do you use for vegan butter?
This is NOT gluten free.
Actually it is with gluten-free bread! 🙂 Yay!
Q: Do you have a GF bread that you prefer for the stuffing?
C: This sounds so yummy & great for portion control.
I like your recipes. I like to cook vegan. But, I don’t know if earth balance is paying you to promote their product but of all the vegan butters I’ve tasted, Earth balance is definitely the worst. It makes baked goods and pretty much everything taste really bad. If all you are used to is Earth balance you should try some of the other better tasting ones.
I like Earth Balance, but you can certainly use whatever kind of vegan butter you prefer. Also, you would know if they paid me to promote their product because I always disclose sponsorships 🙂