Vegan Pineapple Stuffing

Name: Vegan Pineapple Stuffing
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: ⅓ to ½ cup chopped pecans, optional; 4 tablespoons vegan butter; ¾ cup liquid JUST Egg; 1 teaspoon vanilla extract; ⅓ cup sugar; ⅓ cup light brown sugar; ¼ cup all-purpose flour (30 g); 1 ½ teaspoons baking powder; ¼ teaspoon fine sea salt; 20 oz. can crushed pineapple; 1 cup pineapple chunks, drained; 5 large slices white sandwich bread (7 oz), cubed

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
245 kcal
Course
Side Dish, Dessert
Cuisine
American

Vegan Pineapple Stuffing

Finn Russell

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Pineapple stuffing is the unique and sweet holiday side dish (or dessert!) everyone will rave about. It's like bread pudding, cake, and French toast all rolled into one! With sweet and juicy pineapple, thick, soft bread, and a hint of savoriness from JUST Egg and vegan butter. It's a delightfully different side dish for Easter and Christmas, and perfect anytime for brunch or dessert!

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Ingredients

Servings

⅓ to ½ cup chopped pecans, optional
4 tablespoons vegan butter
¾ cup liquid JUST Egg approx. half of a 12 oz. bottle
1 teaspoon vanilla extract
⅓ cup sugar Tip: in the U.S. choose organic sugar to make sure it's vegan (not processed with bone char)
⅓ cup light brown sugar
¼ cup all-purpose flour (30 g)
1 ½ teaspoons baking powder
¼ teaspoon fine sea salt
20 oz. can crushed pineapple in its own juice
1 cup pineapple chunks, drained about half of a 20 oz. can
5 large slices white sandwich bread (7 oz), cubed I used 365 brand.

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Instructions

Preheat oven to 350 degrees F and oil a 9-inch square (2 quart) baking dish. If including pecans, place on a baking sheet and toast in the oven for 4 minutes. Set aside.
Place butter in a large mixing bowl. Microwave in 10 to 15 second intervals until it just begins to melt. Add the JUST Egg and microwave for a few more seconds to remove the chill. Whisk thoroughly. Add the two sugars and vanilla and whisk again.
In a small bowl stir together the flour, baking powder, and salt. Add this to the wet ingredients in the mixing bowl and whisk to combine. Stir in the crushed pineapple. Fold in the cubed bread, pineapple chunks, and pecans. If desired reserve a handful of pecans for the top.
Pour into the prepared baking dish. Sprinkle reserved pecans on top and lightly press into the surface. Bake uncovered for about 1 hour. The stuffing is done when piping hot in the center, set, and golden on top.
Let stand for 10 to 15 minutes and serve warm.

Notes

Measuring Flour
If you don't have a kitchen scale, measure the flour by whisking it first. Then lightly scoop up ¼ c cup, and level off the excess on top.
Gluten-Free
Gluten-free bread that is also vegan can be tricky to find, but if you have access to some, I'm sure it will work fine! And for the flour, a gluten-free baking blend is a good swap for regular all-purpose.
Storing and Reheating
Store leftover pineapple stuffing in an airtight container in the refrigerator for up to 5 days. Reheat individual servings briefly in the microwave. You can also reheat in a 350 degree oven. Cover the baking dish with foil so it doesn't dry out, and bake until warmed through. Leftovers may be frozen for up to a month.