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Thanksgiving Stuffing Cupcakes

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8 Stuffing Cupcakes 1x



For the Stuffing Cupcakes:

  • 2 Tbsp. dairy free butter
  • 1/2 yellow onion, thinly chopped
  • 3 celery ribs, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • ½ tsp. sea salt
  • 6 pieces of gluten free vegan bread OR 5 cups of cubed bread (I recommend BFreeFoods),
  • 1 c. vegetable broth
  • 1/4 c. aquafaba (the liquid brine from a can of chickpeas)

For the Mashed Potatoes:

  • 2 potatoes, peeled, washed and cubed
  • 2 Tbsp. dairy free butter
  • unsweetened dairy free milk
  • 1/2 tsp. sea salt for taste

Other ingredients:

  • Favorite gravy
  • 1/4 c. fresh parsley, minced


  1. Fill a medium-sized pot with water and bring to a rapid boil. Add the cubed potatoes and allow to boil over medium-low heat for 15-20 minutes or until the potatoes are soft.
  2. Preheat your oven to 350 degrees. Grease a muffin tin with light oil spray.
  3. Cut the gluten free bread into tiny cubes.
  4. In a large skillet, heat up the dairy free butter until melted over medium-high heat and add the onions and celery. Allow to soften for a few minutes. Add the garlic, herbs and salt and saute another minute.
  5. Place the cubed bread inside the skillet and mix around to season. Cook for 5 minutes, stirring often. Add the vegetable broth to coat fully. Remove from heat and allow to slightly cool enough to touch. Taste to make sure it has enough flavor to your liking. Add more salt if needed.
  6. Using an electric mixer, froth up with the chickpea brine over medium speed until soft peaks form (will take no more than 1 minute). Fold into the stuffing until evenly combined. Distribute the stuffing mix evenly into 8 of the cups of the muffin tin. Be sure to gently yet firmly press the stuffing down into the muffin tin mold.
  7. Bake for 20 minutes or until the tops become nicely browned. Allow to cool slightly before removing.
  8. While the stuffing is baking, drain the water from the potatoes, returning them in the pot and add the dairy free butter. Mashed with the back of a fork just to break up the potatoes.
  9. Add unsweetened dairy free milk 1/4 c. at a time until your potatoes are smooth. Depending on what brand/kind you use, this will vary which is why it’s important to do it 1/4 c. at a time. Make sure that they are still stiff enough to hold up on top of the stuffing cupcakes.
  10. Add the sea salt (and more) to flavor to your liking.
  11. Top the stuffing cupcakes with a scoop of mashed potatoes, creating a slight well in the center with the back of a spoon. Add your favorite vegetarian gravy and sprinkle with minced parsley.