The Best Vegan & Allergy-Friendly Stuffing

The Best Vegan & Allergy-Friendly Stuffing

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This is truly something to be thankful for! Our family favorite stuffing, made vegan & allergy-friendly

Homemade stuffing is my favorite part of Thanksgiving and should be eaten more than once a year.

This is truly something to be thankful for! Our family favorite stuffing, made vegan & allergy-friendly

When I was younger, Thanksgiving was a big deal!  The entire family would gather together at my Grandparents house for a traditional turkey dinner with all the fixings! Mashed potatoes, gravy, homemade rolls, and best of all Thanksgiving STUFFING!  Oh my goodness, stuffing was my favorite. That was, until I learned what was in it!  Sausage, bacon, giblets (including the liver and heart of the turkey) and all the pieces of meat that came off the bones from the turkey neck. Eeew, so gross!

But here’s the thing, back then, it was so delicious!  All the flavors that melded together, all the layers of texture, it really did outdo any bagged stuffing mix.  Thankfully, after years of messing with my Grandma’s recipe, I’ve recreated it to be completely allergy-friendly as well as vegan!  The texture is still there and the flavor…..amazing! This is absolutely the best Allergy-friendly Stuffing (without all those giblets) that you’ll want to serve this Thanksgiving.Just like Grandma's but only Better (Can I say that?). This is our family favorite dish at Thanksgiving.

Swap it out

Onions, mushrooms, celery & sunflower seeds are where all that amazing flavor starts.  Thankfully, none of those are a top allergen, so those get to stay in!  And even if you HATE any of those, keep them in there!  You just don’t want to miss out on all that goodness.  But here’s where I made some changes to keep this Thanksgiving stuffing dairy, egg & nut free as well as vegan.

You can adjust for different allergens by taking these steps:

  • use your favorite gluten-free bread instead of whole wheat bread
  • make sure you use Earth Balance soy free butter stick
  • use Hilary’s spicy veggie sausage for soy & gluten-free, vegan option
  • if you aren’t vegan, use grass-fed, hormone free, humanely raised sausage & bacon (I know I’m stepping on a few toes, but when life threatening allergies are a priority, some things must be secondary).

This is truly something to be thankful for! Our family favorite stuffing, made vegan & allergy-friendly

Cook it, Toss it & Bake

Before everything goes in the oven, the essentials must be cooked on the stovetop, starting with the chopped veggies. You could cook everything in the stockpot at 1 time, but I like keeping the veggies and “meat” separate because I can better control the texture of the protein.

  1. melt the butter in a large stockpot then add chopped veggies and cook until softened.  Remove with slotted spoon and set aside.
  2. cook sausage in stock pot with remaining butter (you can always add a little more) and break into small, bite size bits. Add to veggie bowl.
  3. lastly, break the bacon (real or plant-based) into bite size pieces and cook until nice and crispy.  The crispier the better.

The reason you need the large stockpot is because now you are going to add all the bread cubes, right on top of the bacon. Next, dump your bowl of cooked veggies and sausage on top, add the milk, flax egg and sprinkle on your herbs and sunflower seeds.  Don’t be afraid to get your hands dirty either!  You can use a big spoon to mix it up, but using your hands to stir and knead in all the fixings just seems to make it taste that much better.  As a bonus, you can lick your fingers clean!

Add your prepared stuffing to a casserole dish and bake. Need to free up some time? Prepare the stuffing up to 2 days in advance then bake the day of.

This is truly something to be thankful for! Our family favorite stuffing, made vegan & allergy-friendly

Eat it again

I never liked eating turkey for days, but stuffing, that’s another story!  I could eat it all the time!  Sometimes, I would heat it up and drizzle some mushroom gravy on top but I especially like to eat leftover stuffing cold and in a sandwich.  Are you intrigued? Just grab your favorite bread and pile on a nice heaping scoop of stuffing.  Drizzle on some mustard and OMG, it’s a party in your mouth!

This is truly something to be thankful for! Our family favorite stuffing, made vegan & allergy-friendly

Let’s get cooking

The Best Allergy-Free Stuffing




Yield 10 -12

Let sides take center stage this Holiday, starting with this savory & delicious Vegan Stuffing. Allergy-friendly, easy to make with gluten free option.


  • 2 loaves whole wheat or gluten-free bread, toasted or left out overnight to harden slightly.
  • 1/2 Cups Earth Balance butter (1 stick)
  • 1.5 Cups diced celery
  • 1 onion, chopped
  • 3 Cups mushrooms, chopped
  • 2 packages Smart Bacon (or bacon of choice)
  • 1 package Gimme Lean Sausage (or breakfast sausage of choice)
  • 1 Cup non-dairy milk
  • 2 flax egg replacers (2 TB. flax meal + 5 TB. water)
  • 1 Cup sunflower seeds
  • 1-2 tsp. poultry seasoning


  1. Preheat oven to 350°.
  2. In a very large bowl, add 2 loaves of bread and break up with fingers or cut into small cubes. Set aside.
  3. In a large pan, melt 1 stick of butter. Add celery and onion, cook til almost tender then toss in mushrooms. Cook until soft. Remove with slotted spoon and set aside in medium sized bowl.
  4. Using the same pan/stockpot, add Gimme Lean Sausage (Add more butter if needed). Cook through and be sure to break into bite size pieces. Remove with slotted spoon and add to soft veggies.
  5. Cut up partially thawed pieces of Smart Bacon and add to pan. Cook bacon until nice and crispy. Dump bacon and any oils left in pan, onto bread cubes. Add cooked sausage and veggies also.
  6. Pour milk onto cubes, flax egg, sunflower seeds and poultry seasoning.
  7. Mix well until bread is saturated and ingredients are evenly distributed.
  8. Place stuffing into large 9x13 casserole dish and bake 45-60 minutes, or until heated through.


Make stuffing ahead of time then cook the morning of.

Courses Sides

Cuisine Holiday

Share your cooking fun with us by tagging @allergylicious and hashtag it #allergylicious so we are sure to see it.

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Let’s connect and have fun

What family traditions make your Thanksgiving holiday, extra special? 

If you could only have 1 item on the menu for the holidays, which would it be? 

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  • 8
  • Becky Striepe
    Posted at 14:50h, 31 October Reply

    This looks so good!

  • Rebecca @ Strength and Sunshine
    Posted at 16:14h, 31 October Reply

    I’m probably the weirdest, but I HATED stuffing growing up…I only fell IN LOVE the year I found out I had celiac! Haha! Go figure with it having to be gluten-free and homemade to get me to love it!

    • nicoleanndawson
      Posted at 20:29h, 01 November Reply

      That’s funny how you’ve only loved it as an adult. Although, I never liked anyone else’s growing up. Typically it all tasted like it was from a dehydrated bag and so gross to me. I hope you have a chance to try this…I’ve included the GF options.

  • Mel |
    Posted at 11:05h, 01 November Reply

    I could eat the whole dish! Love stuffing and this looks great :O)

    • nicoleanndawson
      Posted at 20:23h, 01 November Reply

      I find any excuse to make it. Thanksgiving (of course), Christmas and SuperBowl Thanksgiving 🙂

  • Alisa Fleming
    Posted at 11:22h, 01 November Reply

    This looks delicious! I’ve never had bacon or sausage in stuffing, vegan or otherwise, so I’m intrigued!

    • nicoleanndawson
      Posted at 20:22h, 01 November Reply

      Really? What do you put in yours? My MIL use to tease that I didn’t use sage. Just didn’t need it with all that extra flavor 🙂

  • Sophia | Veggies Don't Bite
    Posted at 15:48h, 01 November Reply

    Ooooh this look delicious! I love a good stuffing. All the flavors in here sound perfect together too. YUM!

    • nicoleanndawson
      Posted at 20:21h, 01 November Reply

      Thank you Sophia! If I could only have one thing that day, it’d be this stuffing.

  • Jenn
    Posted at 16:19h, 01 November Reply

    Stuffing has always been my favorite part of the Thanksgiving meal. I could eat a whole plateful! This version looks so delicious!!

  • dianne
    Posted at 16:59h, 01 November Reply

    I love stuffing, and yours looks so good! I had never thought to use flax eggs with stuffing before.

    • nicoleanndawson
      Posted at 20:20h, 01 November Reply

      Thanks Dianne. My Grandma always used eggs to help bind it all together, but flax eggs works perfectly!

  • Aimee | Wallflower Kitchen
    Posted at 21:03h, 02 November Reply

    Ohhh this looks so flavourful and tasty 🙂

  • Linda @ Veganosity
    Posted at 14:18h, 03 November Reply

    Stuffing and cranberries are my favorite dishes on our Thanksgiving table. This looks so good! It’s making me excited for Thanksgiving. 🙂

    • nicoleanndawson
      Posted at 15:26h, 03 November Reply

      Thanks Linda, I’m getting excited for Thanksgiving as well.

  • Leah M | love me, feed me
    Posted at 10:25h, 05 November Reply

    Yesssss!! Thanksgiving already passed for us Canadians, but I might just have to celebrate when the US does so I can make this stuffing!! I’m alllll about the side dishes at holiday dinners, especially when there is roasted sweet potato!

    • nicoleanndawson
      Posted at 13:58h, 06 November Reply

      As a fellow Canuck (now living in US), I miss having Thanksgiving earlier in the year, but I’m totally for eating it twice and celebrating both.

  • Jade
    Posted at 18:10h, 29 November Reply

    How is this recipe vegan? It has meat and eggs in it.

    • nicoleanndawson
      Posted at 10:52h, 08 December Reply

      My grandmas’s recipe was not vegan but this one is. There is a meat and egg substitute used. Flax egg (instructions in the recipe on how to make this) and then the meat substitute is by LightLife called Gimme Lean. It’s a great alternative.

    • nicoleanndawson
      Posted at 16:11h, 11 October Reply

      There is no meat or eggs. I use a vegan meat substitute (Gimme Lean) in this and flax egg as the binder. It’s completely vegan although it doesn’t look or taste like it.

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