Royal Vegan Holiday Stuffing
Prep time
Cook time
Total time
This is a healthier version of classic stuffing. It's made without eggs and dairy, but made with fresh herbs, whole grains, and vegetables. And kids will love that its inspiration hails from Frozen's Kingdom of Arendelle!
Recipe type: Side
Cuisine: American
Serves: 16 servings (13 cups)
  • ¼ cup natural buttery spread with olive oil, softened
  • 6 stalks celery, chopped
  • 4 large carrots, peeled and chopped
  • 2 medium yellow onions, chopped
  • 6 garlic cloves, chopped
  • ¼ cup finely chopped fresh oregano
  • ¼ cup finely chopped fresh rosemary
  • ¼ cup finely chopped fresh sage and/or thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 (24-ounce) loaf dairy-free bread, coarsely chopped and toasted (pictured with sprouted whole grain bread)
  • 4 cups unsalted vegetable stock
  • 1 cup walnut halves & pieces (omit for nut-free)
  1. Preheat your oven to 375°F and grease a 13 x 9-inch baking dish.
  2. Heat the buttery spread in a large skillet over medium heat. Add the celery, carrots, and onions and cook for 8 minutes or until the onions are tender, stirring occasionally.
  3. Add the garlic, herbs, salt, and pepper and cook for 2 minutes or until garlic is fragrant, stirring frequently. Remove the pan from the heat.
  4. Put the bread, stock, walnuts (if using), and vegetable mixture in a large bowl; and toss to combine.
  5. Gently press the stuffing mixture into your prepared baking dish and cover it with foil.
  6. Bake for 45 minutes. Remove the foil and bake for 10 minutes or until the top is lightly browned and crisp.
  7. If you have any leftover herb sprigs, use them for garnish, if desired.
Nutrition Information
Serving size: ¾ cup Calories: 195 Fat: 8g Saturated fat: 1g Carbohydrates: 25g Sugar: 2g Sodium: 295mg Fiber: 5g Protein: 7g
Recipe by Go Dairy Free at