We’re continuing the recipe countdown to Frozen 2 with this Royal Vegan Holiday Stuffing from Dole. Their healthy-living alliance with Disney has resulted in many wonderful dairy-free dishes. And this wintry side is one that the entire Arendelle gang would enjoy. It’s made with wholesome ingredients, secretly stuffed with vegetables, and is naturally vegan. I’ve also included options to make it gluten-free and nut-free, to meet almost every top allergen need.
Royal Vegan Holiday Stuffing from the Kingdom of Arendelle
Buttery Spread – The use of a buttery spread with olive oil is purely a nutritional choice. You can use whatever buttery spread (or sticks) that you have on hand. In a pinch, you can substitute olive oil or another oil for the spread.
Herbs – If you don’t have fresh on hand, you can use dried, but the taste won’t be as bright, and you’ll want to use quite a bit less. I would use 1 tablespoon each of dried oregano, rosemary, sage, and thyme.
Bread – This recipe is a great way to use up stale bread. If you are using stale bread, then you don’t need to toast it. Gluten-free bread works quite well, because it tends to be a little drier. But you might need to use a little more of it if the stuffing looks too wet when you stir it. Gluten-free loaves tend to be smaller, so it would be good to have two on hand, just in case.
Special Diet Notes: Royal Vegan Holiday Stuffing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan, and vegetarian.
For gluten-free vegan holiday stuffing, you can substitute gluten-free bread.
- 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 sprouted whole grain bread, coarsely chopped and toasted
- 4 cups unsalted vegetable stock
- 1 cup walnut halves & pieces (omit for nut-free)
- Preheat your oven to 375°F and grease a 13 x 9-inch baking dish.
- 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.
- 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.
- Put the bread, stock, walnuts (if using), and vegetable mixture in a large bowl; and toss to combine.
- Gently press the stuffing mixture into your prepared baking dish and cover it with foil.
- Bake for 45 minutes. Remove the foil and bake for 10 minutes or until the top is lightly browned and crisp.
- If you have any leftover herb sprigs, use them for garnish, if desired.