Gluten-Free Stuffing with “Creamed Spinach” and Leeks (Vegan)
This gluten-free stuffing recipe is layered with a vegan "creamed" spinach, caramelized leeks and shallots. It's a great vegetarian option for Thanksgiving! If you're not vegan, you can add two beaten eggs to the spinach mixture once it's cooled and/or use butter instead of oil in the spinach and milk instead of almond milk. This is the healthy version, but for the holidays, feel free to indulge!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- One 18-ounce loaf of gluten-free bread, I used Canyon Bake House Mountain White, white or whole grain , cut into 1/2-inch cubes
- Olive oil
- Sea salt
- 2 large shallots, sliced
- 2 leeks, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons AP gluten-free flour or white rice flour
- 2 cups almond milk or vegetable broth
- 10 ounces spinach leaves
Preheat the oven to 350 degrees F.
On two parchment-lined baking sheets, toss the bread with 2 tablespoons of olive oil and 1/2 teaspoon sea salt. Bake until the bread is lightly browned on top, about 15 minutes.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the shallots and leeks until soft and beginning to caramelize, 8 to 10 minutes. Add the garlic and red pepper and cook for another minute. Sprinkle in the flour and stir to coat. Cook for a minute, then whisk in the milk, half a cup at a time.
Bring to a simmer and cook until thickened slightly, about 2 minutes. Add the spinach and carefully fold in until wilted. Season with 1/2 teaspoon salt. Fold in the toasted bread and arrange in an even layer in the oven-proof skillet or transfer to a greased 9 x 13 casserole dish.
Bake the stuffing for 20 minutes, or until the top is browned.