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    You are at:Home»Dairy-Free Recipes»Vegan Stuffing: A Basic and Versatile Side Dish

    Vegan Stuffing: A Basic and Versatile Side Dish

    7
    By Alisa Fleming on November 16, 2021 Dairy-Free Recipes, Sides

    We actually have quite a few dairy-free stuffing recipes posted. But this simple vegan stuffing recipe is a staple that can be “dressed-up” however you like. That’s why it stars in our Classic Dairy-Free Thanksgiving Menu. You can use French bread, whole grain bread, cornbread or sourdough. For a special touch, you can add dried cranberries or fresh herbs. Or you can just enjoy it as is for a beloved side dish.

    Basic Vegan Stuffing Recipe - the only one you'll every need! Dairy-free, egg-free, meat-free, nut-free, soy-free, and optionally gluten-free.

    This Vegan Stuffing is Your Favorite Basic & Versatile Side Dish

    We originally shared this recipe way back in 2006. Fortunately, good recipes never get old! But we have updated the recipe with more details, and I do have answers to a few FAQs.

    • Which butter alternative works best in stuffing? Quite frankly, they all perform similarly. So it really comes down to taste. We often test with Earth Balance soy-free, but Country Crock made with olive oil is one that we’re liking lately. But taste test before you use it. If you’re buttery spread or sticks are quite salty (like Country Crock) you might want to cut back on the added salt.
    • Can I substitute oil for the butter alternative? Yes! I would use olive oil or extra-light olive oil (an oil that is good for baking). But I would reduce the amount to 1/2 cup. Add more broth as needed to ensure the bread is properly moistened, and add another pinch or two of salt to compensate for the loss in flavor.
    • What if I don’t have poultry seasoning on hand? You can make your own from your spice cabinet! Here is a great poultry seasoning recipe.

    Vegan Stuffing Recipe - A basic, versatile side dish for Thanksgiving and beyond

    Special Diet Notes: Basic Vegan Stuffing

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to pick the bread and butter alternative that suit your dietary needs.

    Basic Vegan Stuffing
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    This simple recipe can be dressed up or enjoyed as is.
    Author: Alisa Fleming
    Serves: 8 servings
    Ingredients
    • 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
    Instructions
    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
    3.5.3229

    Key Pantry Supplies: Basic Vegan Stuffing


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    7 Comments

    1. Summer on November 25, 2021 6:20 am

      I made a few loaves of bread using my bread machine. I like the bigger rustic chunks and I also live better than bullion vegetable base. Made this for Thanksgiving today and it turned out so delicious.

      Reply
      • Alisa Fleming on November 25, 2021 9:12 am

        I’m with you – bigger chunks – I’m glad it turned out great!

        Reply
    2. Pingback: Sausage, Apple, and Cranberry Stuffing Recipe (Dairy-Free Version)

    3. Christine Klatt on November 4, 2015 2:31 pm

      An ordinary loaf of bread is not soy-free. Soy-free bread is available, but I live in the woods and I’d have to drive an hour one-way. You can make your own bread, though. That works.

      Reply
      • Alisa Fleming on November 4, 2015 7:12 pm

        That’s a bummer! Yes, homemade is definitely a great option and quite easy – just patience! We do only homemade – so worth it.

        Reply
    4. Cindy freeman on November 21, 2014 8:52 am

      Can you use dried bread crumbs already made?

      Reply
      • Alisa Fleming on November 21, 2014 3:55 pm

        You can use pre-cubed dried bread, but I wouldn’t use bread crumbs.

        Reply

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