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Vegan Pineapple Stuffing
5 from 9 votes

Vegan Pineapple Stuffing

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!

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

Ingredients

  • ⅓ to ½ cup pecans chopped, optional
  • 4 tablespoons vegan butter
  • ¾ cup JUST egg approx. half of a 12 oz. bottle, liquid
  • 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 salt fine sea salt
  • 20 oz. can pineapple in its own juice, crushed
  • 1 cup pineapple about half of a 20 oz. can, chunks, drained
  • 5 large white sandwich bread I used 365 brand, slices, cubed, 7 oz

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 8g (12%) Cholesterol 0mg (0%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 38g 13%
Protein 6g 12%
Fat 8g 12%
Cholesterol 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.