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!
Servings 8
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 8g