Basic Vegan Stuffing
Prep time
Cook time
Total time
This simple recipe can be dressed up or enjoyed as is.
Serves: 8 servings
  • 1 (1-pound) dairy-free bread loaf, cut into small cubes (gluten-free, if needed)
  • ¾ cup dairy-free buttery spread or sticks
  • 1 medium onion, diced
  • 4 stalks celery, sliced
  • 2 teaspoons poultry seasoning
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 cup vegetable broth
  1. Air-dry the bread pieces for at least two hours.
  2. Preheat your oven to 350ºF and grease a casserole dish.
  3. Melt the buttery spread in a large saucepan over medium heat. Add the onion and celery, and cook until soft, about 5 minutes. Add the poultry seasoning, salt, and pepper and stir to combine.
  4. Stir in the bread chunks until evenly coated with the buttery mixture. Add the broth and stir to combine.
  5. Transfer the mixture to your prepared casserole dish and bake for 30 to 40 minutes, or until lightly browned.
Nutrition Information
Serving size: ⅛ batch Calories: 269 Fat: 14.9g Saturated fat: 4g Carbohydrates: 25.1g Sugar: 3.9g Sodium: 646mg Fiber: 4.3g Protein: 8.2g
Recipe by Go Dairy Free at