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A baking dish filled with low FODMAP stuffing sits on a white marble table against a rusty auburn backdrop. The stuffing is golden brown and topped with a sprig of rosemary. Various coloured water glasses sit to the right of the baking dish.

FODMAP friendly, gluten free vegan stuffing

Serves 6-8 as a side
5 from 2
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Food Intolerance Friendly
Servings 6 people

Equipment

  • 1 X 28cm (1.6L) baking dish
  • American conversion - 11 inches (6.76 cup) baking dish

Ingredients
  

  • 4 tbsp (80ml) olive oil
  • 200g fennel or leek greens, finely chopped (1 medium bulb or 1 large leek green)
  • 250g carrot, finely chopped (2 large carrots, roughly)
  • 20g sage, finely chopped (1 bunch or 2 small packs)
  • 2 (10g) Massel vegetable stock cubes (or other FODMAP friendly vegan brand)
  • 1 tbsp nutritional yeast
  • 2 tsp miso paste (ensure it's gluten free)
  • 1 1/2 - 2 cups (375ml-500ml) boiling water (gluten free bread dependent)
  • 400g day old gluten free bread, torn into pieces (1 loaf)

Optional additions:

  • 100g apple, finely chopped (see notes)
  • pinch ground nutmeg and clove
  • pinch dried thyme and sage
  • Rosemary, finely chopped
  • 1/2 bunch spring onion greens, chopped

Instructions
 

  • Preheat the oven to 200C/400F.
  • Add the olive oil to a nonstick wok or extra large pan (you need space to add your bread cubes) over a medium high heat. Once warm, add the finely chopped fennel, carrot and sage and cook until the vegetables start to lose their form. 
  • After about 10-15 minutes, the vegetables should be caramelised and small. They should have a golden brown colour. Once they do, boil the kettle. 
  • Pour the boiling water over the stock cubes miso paste and nutritional yeast in a small bowl. Set aside to dissolve.
  • If you're using it, add the finely chopped apple, and cook for a couple of minutes to combine. Next, pour over the liquid mixture, scraping all the leftover flavouring into the pan. 
  • Cook the liquid down for 3-5 minutes over a gentle heat, before adding the bread chunks. Cook just until all the bread is moist and covered in flavours.
  • Transfer the mixture to a baking pan, and cook for 20-30 minutes, or until golden. 

Notes

  • Apple is low FODMAP in 25g servings per person, and this recipe contains 100g apple (which is optional). 
  • I used to use fennel for this recipe, but now I prefer to use leek greens and some spring onion greens. I find these add more flavour, but the choice is yours. If you use leek greens, make sure you wash them incredibly well. Dirt sticks within the leaves, right into the core. 
  • Massell stock cubes are 5g each. If you substitute stock powder, use 10g. 
  • Different breads weigh different amounts. A sourdough or a grain free bread will weigh more than a light and fluffy loaf from the store. The weight is just an indicator - use the whole loaf. 
Tried this recipe?Let us know how it was!