We don't eat turkey here at Inhabitots, but that doesn't mean we don't gobble up stuffing on Thanksgiving Day. This vegan, gluten-free recipe for a stuffing everyone at your table will love features crisp golden bread squares combined with pistachios and mulberries and complemented with traditional herbs like thyme. You can put your own spin on the ingredients to suit your kid's taste --- so perhaps this year they'll venture beyond the plain bread roll and expand their palate with this savory side dish that's sure to be a hit!
1. Gather the ingredients
- 3 slices of gluten-free brown bread
- a handful of pistachios
- a handful of dried mulberries and goji berries
- 2 tbsp of agave syrup
- ¼ tsp of sea salt
- ¼ tsp of ground pepper
- a pinch of fresh thyme
- 3 tbsp of low-sodium vegetable broth
- 2 tbsp of extra virgin olive oil
2. Prep the bread
Preheat oven to 400° F. (max.). Take 3 slices of gluten-free brown bread or any of your choice and cut the crusts. Chop into small cubes that kids could easily grab. Set aside.
3. Prep the broth
Cut a small piece of low-sodium vegetable broth and dissolve it in half a cup of water.
4. Prep the baking tray
On a baking tray add the broth water, pistachios, mulberries, goji berries, agave syrup, salt, pepper, thyme and olive oil. Then add the bread cubes and mix thoroughly with your hands.
5. Bring to the oven
Bring to the baking tray to the oven for about 20 minutes or until golden brown and crunchy.
Remove from oven and leave to cool for 10 minutes before serving. Serve with green salad or sprinkle on a winter soup.