Harvest Dairy Free Simple Vegan Stuffing Recipe

This Dairy Free Simple Vegan Stuffing Recipe is loaded with fall flavors like pears, oranges, cranberries and cozy cinnamon! Easy, gluten free and tasty!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings People as a side

Calories 278kcal

Author FoodFaithFitness

Ingredients

3/4 Cup Pecans, divided
3 Tbsp 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 + additional for garnish
2 Tbsp + 2 tsp Ground cinnamon
1 Tbsp Orange zest, packed (about 2 oranges)
1 Tbsp Poultry seasoning
1 tsp Salt
1/2 tsp Pepper
1 Loaf Vegan and gluten free bread, cut into 1 inch cubes (I used food for life white rice)
1 1/3-2/3 Cup Vegetable broth (not reduced sodium) ** READ NOTES

Instructions

Pre-heat your oven to 350 degrees. Spread the pecans on a small baking sheet and cook until golden brown and toasted, about 10 minutes or so. Roughly chop and set aside.
Heat the oil up in a large pan over medium/high heat. Add in the celery and onions and cook until the begin to brown, about 4 minutes. Add in the pear and cook until it JUST begins to soften, about 2 minutes.
Add the mixture into a LARGE bowl, along with all the remaining ingredients (only 1/2 cup of the pecans) up to the bread. Mix well.
Add in the bread and very gently mix with your hands until well mixed and everything is evenly dispersed.
Add in the vegetable broth and very gently mix until the bread has absorbed the moisture. Transfer to a large casserole dish, lightly packing the bread down. 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 DEVOUR!

Notes

*I use my food processor to make it easy

**The amount you need will depend on your bread. Start with 1 1/3 and see how it feels. You want it very moist but not soupy! Some of the cubes should still hold their shape.

Nutrition