This vegan pineapple souffle is our egg-free and dairy-free take on the traditional side dish so many grew up loving. It’s so family-friendly, everyone will want seconds! And it’s as great at a brunch buffet as it is at a fancy sit-down dinner. Slightly sweet and the very definition of delicious, no holiday season is complete without this classic recipe.
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This delicious pineapple stuffing is the final installment of the “big 3 family tradition Easter dinner recipes” we had always wanted to veganize. B had taken the forefront on the seitan holiday ham and the vegan au gratin potatoes, and they are so fantastic! But she had also wanted to veganize her mother’s pineapple souffle recipe.
My aunt made a similar dish I always loved. I was familiar with it but hadn’t had it in years. So we called Britt’s mom for her recipe, and I went to work. The vegan version was phenomenal, and so easy to make. And most importantly, it was exactly like we remembered it.
We served the final result of this sweet vegetarian stuffing at a big vegan Easter meal, and the entire family loved it, and so will your family! Serve it as part of a Thanksgiving dinner, Easter brunch, or any holiday dinners and wait for the accolades to roll in. But why wait for special occasions when you can enjoy it any time.
Why You’ll Love This Easy Pineapple Stuffing:
- It’s a terrific plant-based version of the sweet side dish you grew up eating!
- This amazing side dish is the perfect addition to any holiday menu
- It’s considered a super fancy dish to bring or serve at a gathering, but it’s so easy to make
- Oh, and this is not JUST a side dish. It’s just as good as a breakfast or even dessert option!
Vegan Pineapple Souffle Ingredients
You’ll need just 7 ingredients to make the best pineapple bread stuffing!
- Baguette – slightly stale and cut into approximately 1/2 inch square cubes of bread
- Vegan butter – I like to use Country Crock Plant Butter sticks for easy measuring and because it has a fantastic taste!
- Sugar – granulated white sugar or raw sugar
- JUST Egg – This acts as the perfect 1:1 egg replacement in recipes like this pineapple souffle!
- Canned crushed pineapple – with the pineapple juice. Make sure you get the crushed pineapple and not pineapple chunks, otherwise you’ll have some extra work to do.
- Vanilla extract
- Light brown sugar – optional, for sprinkling
Substituting any of the ingredients may lead to a variable degree of difference in the final product. That being said, sometimes you can’t tolerate or just don’t have an ingredient and there is an easy swap. Here are our best tips for these moments! Let us know in the comments if you try any substitutions and how they work out for you!
For the baguette: You can use slightly stale vegan brioche or challah bread to replace the French bread. You want a kind of bread dense enough that the bread pieces can hold up to soaking in the egg mixture and not fall apart to mush.
For the vegan butter: I have not tried coconut oil or tried to make this dish oil-free. I wouldn’t recommend trying.
For the JUST Egg: There are similar plant-based liquid egg products on the market, but we haven’t tried others either way. I should also mention specifically that egg substitutes like flax egg wouldn’t work the same way in this recipe.
For the vanilla extract: You can try almond extract or lemon extract for slightly different flavorings. Remember, a little of these extracts goes a long way in flavoring so start sparingly.
For the crushed pineapple:
You can use diced pineapple and even fresh pineapple, but you would want to make sure it’s broken down to a “crushed” consistency. Pulsing it in a blender or food processor works well. And try not to lose too much of the juice if using fresh pineapple.
How to Make Vegan Pineapple Casserole
This vegan baked pineapple casserole is easier to make than you might think!
Step 1: Prep.
First, preheat a 350° F oven.
Use a rubber spatula to fold in the pineapple and combine well. Then, fold in the bread cubes well and coat completely.
Allow the coated mixture to sit for at least 5-10 minutes, stirring occasionally to coat the bread fully.
Step 2: Assemble and bake
To assemble, spray a 9×9 casserole dish with non-stick cooking spray and spoon in the bread mix. Tamp the mixture down and smooth out the top a bit so it’s even.
Before baking, sprinkle your brown sugar lightly all over the top.
Finally, bake the souffle for 45-60 minutes until the it is set and firm and the top is golden brown.
How to Serve This Easy Pineapple Recipe
Serve this pineapple souffle warm for the most decadent experience! But it’s also great cold standing in front of the open refrigerator in the middle of the night.
Other serving ideas:
- It also amazing served warm as a bread pudding-type dessert topped with a scoop of vegan vanilla ice cream
- If you like a bit of sweetness to start your day, try it as a breakfast option topped with granola or toasted oats and a sprinkle of cinnamon.
How to Store Leftover Pineapple Stuffing
This pineapple stuffing recipe serves 6-8 people, and leftovers store quite well!
In the fridge: Leftover pineapple stuffing, if there is any, can be stored up to 5 days in an airtight container.
In the freezer: Pineapple stuffing stored properly in the freezer can last up to two months. However, I do find the texture of the souffle changes slightly after being frozen for too long.
From the Fridge: Reheat the pineapple stuffing in the microwave at 80% for 90 seconds to 2 minutes until warmed through. If reheating in the oven, preheat to 350°F and reheat the stuffing for 15-20 minutes until warm throughout.
From the Freezer: Defrost in the fridge overnight for best results -or- defrost in the microwave at 50% power, then blast it again on high for about 1 minute until warmed through. If reheating from frozen in the oven, place it in an oven-safe baking dish, place it in the oven, and turn the temperature to 350. Bake for approximately 45 minutes – 1 hour.
We hope you enjoy this pineapple souffle at your next gathering, or just make a batch for yourself this weekend.
Either way, we’d love to hear what you think! Please leave a star-rating and comment in the section below. That helps more people like yourself find our veganized traditional recipes!
Thanks again, and until next time, happy eating!
- 1 baguette - slightly stale and cubed into approximately 1/2 inch squares
- 1 stick (1/2 cup) vegan butter
- 1 cup sugar
- 1 (12-oz) bottle Just Egg
- 1 (20-oz) can crushed pineapple
- 1 tsp vanilla extract
- 1 Tbsp light brown sugar (optional, for sprinkling)
- Preheat your oven to 350°F
- In a large bowl, cream together the sugar and butter with an electric mixer. Blend in Just Egg and vanilla extract with the mixer until everything is well-incorporated.
- Use a rubber spatula to fold in the pineapple and combine well. Fold in the cubed bread well and coat completely. Allow to sit for 5-10 minutes, stirring occasionally to coat the bread fully.
- Spray a 9x9 casserole dish and spoon in the bread mix. Tamp down and even out the top. Sprinkle your brown sugar lightly all over the top.
- Bake for 45-60 minutes until the souffle is set and firm and the top is golden brown.
Serving Size:1/6 the souffle
Amount Per Serving: Calories: 339Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 353mgCarbohydrates: 70gFiber: 2gSugar: 44gProtein: 7g
Nutrition information is automatically calculated and may not always be accurate.