This easy, gluten-free recipe is loaded with tasty fall flavors like pears, oranges, cranberries, and cozy cinnamon!
Stuffing is one of my favorite foods. Not just at Thanksgiving, but literally all year round. My birthday usually falls on Thanksgiving Day or the day after—so you could say stuffing is my birthright! I’m also pretty sure I should be able to choose the menu, which would include All. Of. The. Carbs. And of course, I’m adding this harvest dairy-free simple vegan stuffing recipe to my carb party.
This simple yet sensational stuffing has got it going on. We’re talking about a savory-sweet, addicting mishmash of tender, juicy pears, warm and cozy cinnamon, fresh orange zest, and chewy-tangy cranberries.
And don’t forget about the unexpected crunch of pecans sealing the deal! Whether you tackle this recipe on Turkey Day or a random weekday, it’ll take your side dish game to the next level.
Is This Harvest Dairy-Free Simple Vegan Stuffing Healthy?
Like all types of stuffing, this recipe is high in carbs, so it is absolutely not keto-friendly. However, it’s on the moderate side of calorie and sodium content for a side dish, while including fiber and a few micronutrients, like potassium and vitamins A and C. It can be a respectably healthy part of an overall well-balanced diet, especially for those staying away from animal products—so long as you make sure to use vegan-friendly bread. If you’d like to lower the sodium content, simply omit the salt and opt for low-sodium or no-salt-added vegetable broth.
Oh, and don’t let the term “poultry seasoning” confuse you! This ingredient contains zero poultry or other animal-based components. It’s a delectable combo of savory herbs that meat eaters typically favor for cooking chicken or turkey.
Gluten-Free Stuffing Pro Tips
Let’s be real: Sometimes gluten-free or vegan bread doesn’t keep its shape well once you add liquid to it. To get the best vegan stuffing texture, I have two suggestions. First, bread that’s stale or toasted stands up better to moisture. So you can leave yours out on the counter to get stale over a few days—or pop the bread cubes into a 300°F oven for 10-15 minutes for a light toasting before assembling the stuffing.
Second, it’s best to be gentle when you’re mixing this dish. If you’re too rough with the chunks of bread while combining the broth, they’ll break down under the pressure of the liquid—and your stuffing will turn into a sticky blob of mush. No one needs that kind of negativity! So access your delicate side and show those bread chunks just how much you care about them with grace, poise, and a light mixing hand.
How Do I Store Leftovers?
Let the stuffing cool to room temperature to prevent sogginess, then transfer it to an airtight container, or wrap the baking dish tightly with foil or plastic wrap. Store leftovers in the fridge for up to 4 days.
For longer storage, place leftover stuffing in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F for 15–20 minutes. Add a splash of vegetable broth if it seems too dry.
Serving Suggestions
Make an entirely vegan Thanksgiving feast by pairing this harvest dairy-free simple vegan stuffing with an array of fall flavors! Start by whetting everyone’s appetite with these decadent Vegan Stuffed Mushrooms. Then serve your stuffing alongside Creamy Healthy Fall Vegan Sweet Potato Soup In The Slow Cooker, Maple-Glazed Carrots, a Cucumber And Tomato Salad (With Onions), and this easy Mashed Cauliflower Recipe. But make sure everyone saves room for these blissful Gluten-Free Vegan Pumpkin Cinnamon Rolls.
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 1/3-1 2/3 cup vegetable broth
Instructions
- Preheat oven to 350°F. Spread the pecans on a small baking sheet and roast until golden brown and toasted, about 10 minutes. Roughly chop and set aside.
- Heat the oil in a large pan over medium-high heat. Add the celery and onions, and cook until they begin to brown, about 4 minutes. Add the pears and cook until they just begin to soften, about 2 minutes.
- Place the mixture into a large bowl. Add the cranberries, parsley, cinnamon, orange zest, poultry seasoning, salt, pepper, and 1/2 cup of the pecans. Mix well.
- Add the bread and very gently mix with your hands until everything is well mixed and evenly dispersed.
- Add the vegetable broth and very gently mix until the bread has absorbed the moisture. Transfer to a large casserole dish, lightly packing down the bread. Sprinkle with the remaining pecans.
- Bake until the top is golden brown and crisp, and the bread is tender, about 50-55 minutes.
- Sprinkle with parsley and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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