dairy free stuffing

This vegan rice stuffing is cooked with cranberries, butternut squash, and dates. This vegan, gluten-free stuffing is made with jasmine rice.

Vegan Rice Stuffing Recipe with Cranberries, Squash & Dates

Cooking spray (vegan)

jasmine rice (uncooked)

vegetable broth, divided

vegan buttery spread

olive oil

butternut squash

celery

onion

Medjool dates

cranberries

parsley

poultry seasoning

sage

black pepper

Preheat oven to 350 degrees F. Coat a...

Preheat oven to 350 degrees F. Coat a 13x9inch baking dish with cooking spray and set aside.

Cook jasmine rice with 2 cups vegetable broth...

Cook jasmine rice with 2 cups vegetable broth according to package directions. Set aside when done.

Put olive oil and buttery spread in large...

Put olive oil and buttery spread in large skillet on medium heat. When butter is melted, add squash, celery, and onion. Stirring frequently, cook for 15 to 20 minutes until squash is fork-tender and starting to brown.

While squash is cooking, place chopped dates and...

While squash is cooking, place chopped dates and cranberries in a small bowl. Pour hot water over dried fruit until covered. Soak for 15 minutes then drain in a fine mesh colander.

Add soaked fruit, parsley, and seasonings to skillet....

Add soaked fruit, parsley, and seasonings to skillet. Mix thoroughly and turn off the heat.

Place cooked rice in a large bowl. Stir...

Place cooked rice in a large bowl. Stir in vegetable mixture.

Add remaining stock (1 1/2 cups) to skillet...

Add remaining stock (1 1/2 cups) to skillet and turn heat to high. Using a spatula, deglaze the skillet by scraping any brown bits so they dissolve into the stock. Turn off heat and add deglazed stock to rice and vegetable mixture.

Toss rice and vegetables until well mixed. Spoon...

Toss rice and vegetables until well mixed. Spoon into your baking dish and cover with aluminum foil.

Bake 30 minutes and keep warm and covered...

Bake 30 minutes and keep warm and covered until serving time.

The BEST Vegan Stuffing recipe! Golden, crispy edges, soft but not mushy, buttery and full of herbs. Perfect side dish for Thanksgiving.

Best Vegan Stuffing

vegetable broth (I used Better Than Bouillon No-Chicken)

cornstarch

vegan butter (or olive oil)

garlic,

parsley,

thyme

marjoram

Dry the breadcrumbs: Preheat the oven to 250 degrees F and spread the bread cubes evenly onto two large rimmed baking sheets. Place in the oven and bake for about 50-60 minutes, rotating the pans a few times (every 20 minutes). Remove from the oven. Set aside to cool.

Increase the oven temperature to 375 degrees and make sure one of the racks is in the center of the oven.

In a large bowl or glass measuring cup, whisk 3 cups of the broth with the cornstarch, salt and pepper until combined. Set aside.

In a large skillet, melt the vegan butter over medium heat. Add the onion and celery and sauté until translucent and softened, about 5-6 minutes. Add the garlic and cook 1 more minute. Remove from heat.

In a very large bowl, add the dried bread crumbs, parsley, sage, thyme and marjoram. Now add the onion/celery mixture.

Give the broth mixture once last whisk and then slowly start drizzling it in to the bowl with the bread and toss immediately. Pour in more broth while tossing until the bread is just barely soaked though. You don’t want them to be too wet or too dry. I used about 4 cups, but it will depend on the bread you use.

Add to a greased 9x13 inch baking dish and spread into an even layer. Cover with foil and bake for 30 minutes, then remove the foil and cook uncovered for about 20 more minutes. If you want it a little more browned on top, broil for just a few minutes but watch carefully so it doesn&#039;t burn. Enjoy!

MAKE AHEAD OPTION: You can prepare the stuffing a day in advance, or longer if you freeze it. To make ahead, dry out the bread, sauté the vegetables and mix it all together with the broth/cornstarch mixture + herbs. Place in the casserole dish, then cover and refrigerate for a day, or freeze for longer. When ready to serve, pop it in the oven and bake as directed, plus a little extra time especially if you froze it.

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Top 2 dairy free stuffing recipes from across the web

The most viewed dairy free stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Vegan Stuffing

The most viewed dairy free stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine