Description
A flavorful vegan sausage stuffing infused with fresh sage and thyme, perfect for holiday dinners or as a comforting side dish. This recipe uses crispy toasted bread cubes combined with savory vegan sausage and aromatic herbs, baked until golden and delicious.
Ingredients
Scale
Main Ingredients
- 1 loaf (about 10 cups) day-old crusty bread, cubed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 12 oz vegan sausage (crumbled or sliced)
- 2 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2–2 cups vegetable broth (low-sodium)
- 2 tbsp vegan butter or more olive oil (optional, for richness)
Instructions
- Preheat and Toast Bread: Preheat oven to 350°F (175°C). Spread cubed bread on a baking sheet and toast for 10–15 minutes until golden and dry. Set aside to cool.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and celery, sautéing for 5–6 minutes until soft and translucent. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
- Cook Vegan Sausage: Add the crumbled or sliced vegan sausage to the skillet and cook for 5–7 minutes, breaking it up with a spoon and allowing it to brown lightly for added flavor.
- Season the Mixture: Stir in fresh sage, thyme, salt, and black pepper. Once mixed well, remove the skillet from heat to stop cooking.
- Combine with Bread Cubes: In a large mixing bowl, combine the toasted bread cubes with the cooked sausage and vegetable mixture. Pour in 1 1/2 cups of low-sodium vegetable broth and toss gently to coat the bread. Add more broth gradually as needed until the mixture is moist but not soggy.
- Prepare for Baking: Transfer the stuffing mixture to a greased 9×13-inch baking dish. Dot the top with vegan butter or drizzle with extra olive oil if desired for additional richness.
- Bake Covered: Cover the dish with aluminum foil to retain moisture and bake for 25 minutes at 350°F (175°C).
- Bake Uncovered for Crispiness: Remove the foil and continue baking for an additional 15–20 minutes until the top is golden brown and crisp.
- Cool and Serve: Let the stuffing cool slightly before serving to allow it to set and enhance flavors.
Notes
- Day-old bread works best as it soaks up the broth without becoming mushy.
- Use low-sodium vegetable broth to control salt levels.
- For added flavor, incorporate chopped nuts or dried cranberries.
- Leftover stuffing can be refrigerated for up to 3 days and reheated covered in the oven.
- Adjust herbs to taste; rosemary pairs well with sage in stuffing.
