This Vegan Sausage Stuffing is an easy, hearty stuffing recipe for the holidays. Made with just a few simple ingredients, yet full of flavor!
Stuffing AND sausage? Yes please.
This vegan sausage stuffing is a classic stuffing recipe with vegan sausage mixed in, for a delicious and hearty side dish. Serve to vegan or non-vegan friends and family - this stuffing will not disapoint.
I love that this stuffing has extra protein from the sausages. I used Field Roast sausages which use vital wheat gluten, a great source of vegan protein. (See notes below for gluten-free options.) So each serving has an extra boost of protein!
Best of all, the sausages add so much flavor to the stuffing. The stuffing is delicious by itself, but the umami sausage flavor takes it over the top. Try not to eat the whole pan!
Jump to:
Why I love this Vegan Sausage Stuffing
- Dietary needs - this stuffing is vegan, dairy-free, plant-based, oil-free, and refined sugar-free
- Gluten-free options - good news! There are GREAT gluten-free options for this stuffing. If you need a gluten-free version, I've listed all the substitutes below
- Really simple - this sausage stuffing is very flavorful, with only a few ingredients. And it's not complicated!
- Delicious side dish - it's not Thanksgiving without a tasty stuffing. This stuffing will be devoured at Thanksgiving dinner
- Prep ahead of time - Thanksgiving day can be crazy! This stuffing can easily be prepared ahead of time to save your sanity the day you're hosting guests. I have notes below on how to prep and reheat
Ingredient Notes & Substitutions
- Stale Bread: I used an Italian loaf from my grocery store's bakery. I recommend using something similar - a real loaf of bread - instead of a pre-sliced loaf. For gluten-free, Schar and Bfree both work well. Or, try my gluten-free stuffing.
- Vegetable Broth: look for a vegetable broth with no added sugar
- Onion: I used a yellow onion. A red onion would work too.
- Celery: celery adds a nice crunch and an earthy flavor to the stuffing.
- Vegan Sausages: I used Field Roast Apple & Sage sausages. These are my go-to for most recipes, and I think they have the best flavor. For gluten free, try Beyond Meat sausages. Or, for a cleaner (and GF) version, use Abbot's chorizo.
- Herbs: dried parsley, sage, and thyme. Classic Thanksgiving herbs make this stuffing taste like fall!
- Salt & Black Pepper
Step-By-Step-Instructions
Step 1. Preheat the oven to 350°F. If your bread is not stale, arrange in a single layer on a baking sheet and toast for 15-25 minutes.
Step 2. Add the onion and celery to a large skillet and cook over medium heat for 5-7 minutes, until soft. Add a splash of vegetable broth if the veggies start to stick.
Step 3. Add the sausage and cook 2-3 minutes.
Step 4. Add the bread, parsley, sage, thyme, salt, and pepper to the pan. Toss and allow to toast for 1-2 minutes over the heat.
Step 5. Turn off the heat and pour on the remaining vegetable broth. Toss well. *If you want you can serve immediately after this step. Baking helps solidify flavor and make it a more sticky stuffing, so I do recommend continuing to step 6.*
Step 6. Transfer the mixture to a medium sized baking dish. Bake for 30-35 minutes, until the top of the stuffing is golden brown.
Step 7. Let cool 5 minutes before serving. Garnish with fresh parsley, sage, and/or thyme, if desired.
FAQ & Expert Tips
If you want you can serve immediately after mixing in the broth. The stuffing will not be as sticky, but the flavor will be the same and it is significantly quicker this way.
This stuffing can be prepared up to two days in advance. Bake the stuffing as per the instructions. Then on the day you'd like to serve heat at 250°F for 15-20 minutes until warmed through.
Store this stuffing covered in the fridge for up to a week.
Recipe Prayer
Thank you God for this vegan stuffing option. We are grateful for your abundance on this day. Amen.
More Thanksgiving sides
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Sausage Stuffing
Equipment
Ingredients
- 8 Cups Stale Bread* cut into ¼" pieces
- 2 Cups Vegetable Broth
- 1 Small Onion finely diced
- 3 Stalks Celery finely diced
- 4 Vegan Sausages* sliced and/or chopped
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Dried Sage
- ½ Teaspoon Dried Thyme
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- Fresh parsley, sage, and/or thyme, for garnish
Instructions
- Preheat the oven to 350°F. If your bread is not stale, arrange in a single layer on a baking sheet and toast for 15-25 minutes.
- Add the onion and celery to a large skillet and cook over medium heat for 5-7 minutes, until soft. Add a splash of vegetable broth if the veggies start to stick.
- Add the sausage and cook 2-3 minutes.
- Add the bread, parsley, sage, thyme, salt, and pepper to the pan. Toss and allow to toast for 1-2 minutes over the heat.
- Turn off the heat and pour on the remaining vegetable broth. Toss well. *If you want you can serve immediately after this step. Baking helps solidify flavor and make it a more sticky stuffing, so I do recommend continuing to step 6.*
- Transfer the mixture to a medium sized baking dish. Bake for 30-35 minutes, until the top of the stuffing is golden brown.
- Let cool 5 minutes before serving. Garnish with fresh parsley, sage, and/or thyme, if desired.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments