|Nutritional Guidelines (per serving)|
|Servings: about 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Can you make a gluten-free vegetarian and vegan stuffing without using bread? Sure can! This recipe uses rice and almonds instead of bread, but with all the traditional stuffing ingredients, including celery, mushrooms, and poultry seasoning.
- 1 cup onion (diced)
- 1 cup celery (chopped)
- 1 cup celery leaves (chopped)
- 1 4 ounce can sliced mushrooms (drained)
- 1 cup rice (uncooked)
- 3 tablespoons vegan margarine
- 2 cups gluten-free vegetable broth
- 1 teaspoon salt
- 3/4 teaspoon poultry seasoning
- 1/2 cup toasted almonds (chopped)
Gather the ingredients and preheat oven to 350 F.
In a large skillet, saute onion, celery, celery leaves, mushrooms, and rice in margarine for a few minutes, until onion and celery is soft and the rice is golden.
Transfer to a lightly-greased 2-quart casserole or baking pan.
Stir in gluten-free vegetable broth, salt, and poultry seasoning.
Cover and bake for 30 to 35 minutes, or until rice is cooked and the liquid is absorbed.
Fluff with a fork, then sprinkle the top with chopped toasted almonds.
Serve and enjoy!
Recipe courtesy of Ener-G Foods.