Dairy-Free Classic Stuffing with Gravy
Elevate your holiday table with this Dairy-Free Classic Stuffing with Gravy—an irresistible twist on a traditional favorite that’s perfect for plant-based diets or anyone avoiding dairy. Featuring a medley of fresh herbs, golden toasted bread, and sautéed aromatics like onion, celery, and garlic, this stuffing packs incredible flavor and texture in every bite. The rich, savory gravy made from olive oil, vegetable broth, and nutritional yeast ties the dish together beautifully, providing a velvety complement to the crispy-topped stuffing. Ready in about 90 minutes and serving up to eight guests, this comforting, crowd-pleasing recipe is ideal for Thanksgiving, Christmas, or any special occasion. Whether you pour the gravy generously on top or serve it on the side, this wholesome, dairy-free stuffing will delight everyone at the table.
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Recipe Information
Ingredients
- 10 cups day-old bread, cubed
- 1 cup olive oil
- 1 large onion, chopped
- 3 pieces celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
Instructions
Preheat the oven to 350°F (175°C).
Spread the cubed bread on a baking sheet and toast in the oven for 10-15 minutes, stirring halfway through, until dry and lightly golden brown.
In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the chopped onion, sliced celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft.
Add the chopped sage, thyme leaves, and rosemary to the skillet. Cook for an additional 2 minutes to release the flavors of the herbs.
In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables and herbs, 2 cups of vegetable broth, salt, and black pepper. Stir to coat the bread evenly with the broth.
Transfer the mixture to a greased baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for another 20-25 minutes until the top is golden and crispy.
While the stuffing bakes, prepare the gravy. In a medium saucepan, heat the remaining 1/2 cup of olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the remaining 1 cup of vegetable broth and 2 cups of water, continuing to whisk until smooth.
Stir in the soy sauce and nutritional yeast, and bring the mixture to a simmer. Cook for 5-7 minutes until thickened. Adjust seasoning with additional salt and pepper to taste.
Serve the stuffing warm with the gravy on the side or poured over the top.
Nutrition Facts
Calories |
8949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.0 g | 399% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17324 mg | 753% | |
| Total Carbohydrate | 1294.1 g | 471% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 99.2 g | ||
| Protein | 267.8 g | 536% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1856 mg | 143% | |
| Iron | 88.5 mg | 492% | |
| Potassium | 5402 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
