Harvest Dairy-Free Simple Vegan Stuffing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
