Description
A flavorful and hearty vegan stuffing made with plant-based sausage, fresh sage, and vegetables. This dish is perfect for a festive meal or as a side to complement any main dish, with the savory flavors of traditional stuffing.
Ingredients
Scale
- 1 loaf day-old bread, cubed (about 6 cups)
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 package vegan sausage, crumbled
- 1/2 cup vegetable broth
- 1/4 cup fresh sage leaves, chopped
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 1/2 cup chopped fresh parsley
- 1/4 cup unsweetened almond milk (or other non-dairy milk)
- Optional: 1/4 cup chopped cranberries or toasted pecans for added texture and flavor
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and celery, cooking for about 5 minutes until softened.
- Add the minced garlic and crumbled vegan sausage to the skillet and cook for another 5–7 minutes, stirring occasionally until the sausage is browned and cooked through.
- In a large mixing bowl, combine the cubed bread, cooked vegetables and sausage mixture, vegetable broth, sage, thyme, black pepper, salt, and parsley. Stir gently to combine.
- Pour the almond milk over the bread mixture and stir until the bread absorbs most of the liquid. If the mixture seems too dry, add a bit more broth or almond milk until it’s moistened but not soggy.
- Transfer the mixture to the prepared baking dish and cover with aluminum foil.
- Bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is crispy and golden brown.
- Let the stuffing cool for a few minutes before serving. Optionally, garnish with cranberries or toasted pecans for extra flavor and texture.
Notes
- This stuffing can be made ahead and stored in the fridge for up to 2 days. Just reheat before serving.
- If you prefer a more savory stuffing, you can add mushrooms or roasted root vegetables.
- Feel free to use gluten-free bread for a gluten-free version of this recipe.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan sausage stuffing, vegan stuffing, sage stuffing, plant-based stuffing, Thanksgiving stuffing, holiday side dish