Harvest Dairy-Free Simple Vegan Stuffing Recipe

Introduction

This Harvest Dairy-Free Simple Vegan Stuffing combines warm spices, fresh pears, and toasted pecans for a cozy, flavorful side dish perfect for any autumn gathering. It’s easy to make, gluten-free, and packed with wholesome ingredients that everyone will enjoy.

Ingredients

• 3/4 cup pecans (divided)
• 3 tablespoons olive oil
• 2 cups celery (sliced)
• 2 cups onion (diced)
• 3 cups packed bartlett pears (diced, about 4-5 pears)
• 1/2 cup dried cranberries (diced)
• 1/4 cup fresh parsley (minced, plus more for garnish)
• 2 tablespoons + 2 teaspoons ground cinnamon
• 1 tablespoon orange zest (packed, about 2 oranges)
• 1 tablespoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 loaf vegan and gluten-free bread (cut into 1-inch cubes)
• 1 1/3 to 1 2/3 cups vegetable broth

Instructions

1. Step 1: Preheat the oven to 350°F. Spread the pecans on a small baking sheet and roast for about 10 minutes until golden and toasted. Remove from oven, roughly chop, and set aside.
2. Step 2: Heat olive oil in a large pan over medium-high heat. Add the sliced celery and diced onions, cooking until they begin to brown, about 4 minutes. Stir in the diced pears and cook until they just start to soften, about 2 minutes.
3. Step 3: Transfer the cooked mixture into a large bowl. Add the diced cranberries, minced parsley, cinnamon, orange zest, poultry seasoning, salt, pepper, and half of the toasted pecans. Mix well to combine.
4. Step 4: Add the cubed bread to the bowl and gently mix with your hands until everything is evenly distributed.
5. Step 5: Pour in the vegetable broth gradually, mixing gently until the bread absorbs the moisture. Transfer the stuffing to a large casserole dish, lightly packing it down. Sprinkle the remaining pecans on top.
6. Step 6: Bake for 50-55 minutes, or until the top is golden brown and crisp, and the bread is tender throughout.
7. Step 7: Remove from oven, garnish with additional parsley, and serve warm.

Tips & Variations

• For extra flavor, try adding sautéed mushrooms or chopped fresh sage to the mixture before baking.
• You can substitute walnuts or almonds for pecans if preferred.
• Use day-old or slightly stale bread for best texture; it will absorb the broth without becoming mushy.
• Adjust the vegetable broth quantity to get your desired stuffing consistency.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes. This stuffing can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing up to the step before baking, cover it, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if needed.

Is this stuffing suitable for gluten-free diets?

Absolutely. The recipe uses gluten-free bread to keep it safe for those with gluten sensitivities. Just be sure all other ingredients are gluten-free certified.

Harvest Dairy-Free Simple Vegan Stuffing Recipe

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★★★★★

4.8 from 790 reviews

A wholesome and delicious dairy-free, vegan, and gluten-free stuffing bursting with autumn flavors like toasted pecans, sweet bartlett pears, dried cranberries, and warm spices. Perfect for cozy holiday gatherings or anytime you want a flavorful, plant-based side dish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 85 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Nuts

• 3/4 cup pecans (divided)

Vegetables and Fruits

• 2 cups celery (sliced)
• 2 cups onion (diced)
• 3 cups packed bartlett pears (diced, about 4–5 pears)
• 1/2 cup dried cranberries (diced)
• 1 tablespoon orange zest (packed, about 2 oranges)
• 1/4 cup fresh parsley (minced, plus more for garnish)

Spices and Seasonings

• 2 tablespoons + 2 teaspoons ground cinnamon
• 1 tablespoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper

Oils and Liquids

• 3 tablespoons olive oil
• 1 1/3 to 1 2/3 cup vegetable broth

Other

• 1 loaf vegan and gluten-free bread (cut into 1-inch cubes)

Instructions

1. Toast pecans: Preheat the oven to 350°F. Spread the pecans on a small baking sheet and roast them in the oven until golden brown and aromatic, about 10 minutes. Remove from oven, roughly chop, and set aside for later use.
2. Sauté vegetables: Heat olive oil in a large pan over medium-high heat. Add the sliced celery and diced onions and cook until they begin to brown nicely, about 4 minutes. Then add the diced pears and continue cooking until the pears just start to soften, around 2 minutes.
3. Combine ingredients: Transfer the sautéed vegetable and pear mixture to a large mixing bowl. Add the diced dried cranberries, minced parsley, ground cinnamon, orange zest, poultry seasoning, salt, pepper, and half of the toasted pecans (about 1/2 cup). Mix thoroughly to combine all the flavors evenly.
4. Mix in bread: Add the cubed vegan gluten-free bread into the bowl. Using your hands, gently mix everything together to ensure the bread cubes are evenly coated with the seasoning mixture without breaking them down too much.
5. Add broth: Pour the vegetable broth over the mixture and gently toss until the bread absorbs all the moisture without becoming soggy. Transfer the mixture into a large casserole dish and lightly pack it down for even cooking. Sprinkle the remaining pecans over the top for added crunch.
6. Bake stuffing: Place the casserole dish in the preheated 350°F oven and bake for 50 to 55 minutes, or until the top is golden brown and crisp and the bread inside is tender and cooked through.
7. Garnish and serve: Remove the stuffing from the oven and sprinkle additional fresh parsley on top for a bright, fresh finish. Serve warm as a perfect side dish for any holiday meal or comforting dinner.

Notes

• Use vegan and gluten-free bread to keep the dish suitable for those dietary needs.
• Adjust the amount of vegetable broth depending on the dryness of your bread to avoid sogginess or dryness.
• Feel free to substitute pecans with walnuts or other nuts if preferred.
• This stuffing can be made a day ahead and reheated before serving.
• To save time, toast pecans while preheating the oven.

Keywords: vegan stuffing, gluten-free stuffing, dairy-free stuffing, holiday side dish, autumn recipes, plant-based stuffing, vegetable stuffing, pecan stuffing