Christmas Recipe: Vegan, Gluten-Free Stuffing Cupcakes with Vegan Mashed Potatoes!

Stuffing & Mash Cupcakes (Vegan, Gluten Free)

These festive, savory Vegan cupcakes appeal to the eyes and the taste buds, making them the perfect addition to any holiday feast!
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Appetizer / Side
Cuisine: North American
Servings: 18 Cupcakes


Vegan Stuffing:

  • 0.5 Loaf “O’Dough’s” Plain White Bread Diced
  • 2 Stalks Organic Celery Diced
  • 2 Medium Organic Carrots Diced
  • 1 Large Organic Onion
  • 3 Cloves Organic Garlic Minced
  • 0.5 tbsp Fresh Organic Thyme Minced
  • 1 tbsp Fresh Organic Rosemary Minced
  • 0.25 Cup Organic Parsley
  • Sea Salt to Taste
  • Black Pepper to Taste
  • 2 Cups “Pacific” Organic Vegetable Broth
  • 0.5 Cup Organic Wild Rice + 1 Cup Water
  • 2 tbsp Extra Virgin Olive Oil

Vegan Mashed Potatoes:

  • 4 Medium Organic Russet Potatoes
  • 0.75 Cup Organic Cashews
  • 0.5 Cup Water
  • 0.25 Cup Nutritional Yeast
  • Sea Salt To Taste
  • Black Pepper To Taste


  • 1 Pack Vegan Gravy
  • 0.25 Cup Organic Chives
  • 18 Cranberries



  • Preheat oven to 400F.
  • Dice the white loaf, toss with a splash of olive oil and bake for 20 minutes (or until crispy and golden) on a parchment lined baking sheet.
  • Cook the wild rice covered, over low heat, for 30 minutes or until split and soft. Drain the water, rinse the rice and set aside.
  • In a large saute pan, over medium heat, cook the carrots, onion, celery, garlic, thyme and rosemary in olive oil with salt and pepper for 10-15 minutes. Set aside.
  • In a large bowl combine the toasted bread, sauteed veggies and herbs, cooked wild rice, fresh parsley and vegetable broth. Mix well and allow to sit for 15 minutes.
  • Preheat oven to 375F.
  • Pack the stuffing tightly into 18 cupcake molds and bake for 20-25 minutes. Allow to slightly cool and flip onto a cooling rack carefully.


  • Boil and peel 4 medium russet potatoes.
  • Mash them using a hand masher or potato ricer and set aside.
  • In a high speed blender combine the rest of the ingredients and blend until smooth.
  • Pour blender contents into the potato bowl and mash together until fully combined.


  • Scoop mash potatoes on top of each of the stuffing cupcakes, drizzle with your favorite mushroom gravy and top with a cranberry. Enjoy warm!


Each "Stuffing" Serving Contains:
80 calories; 2 g protein; 3 g total fat (0 g trans fat); 13 g total carbohydrates (3 g of sugar); 164 mg sodium (Without added salt - You control the sodium level!)
Each "Mashed Potatoes" Serving Contains:
56 calories; 2 g protein; 2 g total fat (0 g trans fat); 8 g total carbohydrates (1 g of sugar); 1 mg sodium (Without added salt - You control the sodium level!)